| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat food in walk in. CDI: Produce rearranged.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a container of raw oysters stored over a ready to eat sauce in the reach in. CDI: Oysters moved to the bottom of cooler. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with brown and black build up on deflector plate. |
|
16
|
1.50
|
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 snapper final cook temperature at 135F. When asked if product was done cooking, employee stated yes. Product does not have a consumer advisory on the menu/specials board. CDI: Employee continued cooking product to over 145F. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed heavy cream cooling in prep cooler. Product rose in temperature from 45F to 48F. CDI: Product permanently placed on TPHC. TPHC procedure written during inspection.
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed seared tuna done yesterday in reach in cooler cooled to 43F. CDI: Product finished cooling to 41F in walk in with ice on top. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed prepped items in sliding door cooler all dated for 3/26. Items were actually prepared on various other days. Ensure proper date marking of items. CDI: Items dated and staff directed to always carry the initial cook/prep/open date to any secondary containers. REPEAT VIOLATION Improvement from previous inspection. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
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 procedures written for potatoes held on TPHC. Observed no time written on potatoes. CDI: Time placed on potatoes. TPHC procedure written during inspection. REPEAT VIOLATION Improvement from previous inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 tomatoes, lettuce, and heavy cream cooling in prep top cooler. Observed seared tuna in reach in above 41F from yesterday. CDI: Tomatoes and lettuce used in less than 1 hour. Second temperature of tomatoes showed that they were cooling properly. Heavy cream placed permanently on TPHC and tuna rapidly cooled in walk in cooler on ice down to 41F. REPEAT VIOLATION Improvement from previous inspection |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Use approved thawing methods. Observed snapper and squid thaw to above 41F. CDI: Products rapidly chilled in coolers with ice. REPEAT VIOLATION |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observedcontainer of what PIC said was rice flour unlabeled. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with watch on prepping 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 a quart container being used as a scoop for rice. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 3 wet stacked pans. Overall air drying is occurring throughout dish area. REPEAT VIOLATION Significant improvement from previous inspections. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed split gasket on reach in prep cooler. Observed rusted shelving in reach in coolers. |