| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed missing shellstock tag for oysters. PIC is going to call purveyor to get a reprint of the tag. VERIFICATION REQUIRED |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed multi-surface cleaner in sanitizer dispenser, not sanitizer. Employee was sanitizing dishes with the multi surface cleaner. CDI: Chemical product was switched out for the quat sanitizer product. Dishes were rewashed, rinsed, and sanitized. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed eggs that were not fully cooked in reach in cooler cooling down. CDI: Eggs were 58F and were just cooked within 1 hour of arrival. Eggs were finished cooking and reached proper final cook temperature of 145F. Observed employee pull chicken out of oven and take a temperature. EHS asked employee if chicken was finished and she stated yes. Chicken was below 165F in the middle of it. CDI: Chicken finished cooking. EHS educated employee on the need to check products throughout to ensure final cook temperature is reached. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no times marked for items held on TPHC. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed salmon as a salad add on not asterisked on lunch and brunch menus and fried egg not asterisked on lunch menu. CDI: Menus changed during inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed french fries and rice cooling on speed rack in kitchen at room temperature. CDI: Items relocated to walk in for rapid cooling. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees without hair restraints preparing food. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed cup with no handle in popcorn. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed employee eating on prep surface with clean utensils. CDI: Employee moved to designated eating area. REPEAT VIOALTION Previous violation corrected. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk in cooler. Observed gaskets on reach in coolers and walk in cooler damaged. PIC stated that gaskets have been quoted and will be ordered by next week. REPEAT VIOLATION |