| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 Certified Food Protection Manager - C
At least one person on site at all times in a managerial capacity shall be an ANSI accredited certified food protection manager. Observed no manager on-site with certification. PIC, Gus Stamoulis, arrived during inspection with certification. CDI by instruction. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF
Handwashing sinks shall be easily accessible at all times for employee use. Observed garbage can blocking handwashing sink in kitchen. CDI, operator relocated garbage can. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
Yes |
/3--402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - Provide parasite destruction letter for fish offered undercooked to consumers. Observed no parasite destruction letter available for salmon that was offered undercooked according to operato. Verification required by 4/6/14 |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P
Store raw animal food so that cross contamination is prevented. Observed a container of raw chicken stored on top of sauce in flip top prep refrigerator. Observed 1 open package of calamari stored on top of ready-to-eat french fries in reach-in freezer. CDI, operator relocated foods for proper storage. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P
Provide sanitizer at proper concentration. Observed chemical dish machine not providing proper sanitizer concentration. CDI, operator switched to single-service disposable products until dish machine repaired. Observed 2 spray bottles of sanitizer above required concentration. CDI. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Clean tea urn nozzles at required frequency. Observed tea urn nozzles stored as clean but soiled with black residue. CDI, equipment relocated for cleaning. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P
Potentially hazardous food shall be cooled from 135 degrees F to 70 degrees F and below and from 70 degrees F to 45 degrees F in 4 additional hours. Observed mashed potatoes covered in container, cut cabbage and potatoe salad in covered containers above 45 degrees F that operator stated was in unit overnight to cool. CDI, operator voluntarily discarded foods. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P
Potentially hazardous food shall be hot held at 135 degrees F or above. Observed mashed potatoes and 2 containers of rice hot held below 135 degrees F. CDI, operator reheated foods. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF
Toxic substances and sanitizer shall be labeled by common name of substance. Observed several spray bottles of toxic substances not labeled as required. CDI, operator labeled containers. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF - Use proper methods to cool food. Observed foods cooling in covered containers. CDI, operator voluntarily discarded foods. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed meat thawing at drainboard of prep sink. CDI by instruction. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C
Wet wiping cloths shall be stored in sanitizer in between uses. Observed 2 wet wiping cloths on counter surfaces. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C
Keep equipment in good repair. Observed split gasket on refrigeration door.
4-202.11 Food-Contact Surfaces-Cleanability - PF - Multiuse food contact surfaces shall be free of cracks. Observed 1 fryer basket in poor repair. CDI, PIC removed fryer basket from use. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C - Physical facilities shall be cleaned as often as necessary to keep them clean. Observed standing water below ice machine downstairs. Observed soil and food debris accumulating on shelves throughout kitchen.
6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed ceiling tiles missing above ice machine. Repeat. Observed some wall damage in kitchen area. |