| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P
General Comment: Implement and follow an employee health policy. Observed 1 employee not able to demonstrate that employee health policy was being followed and wasn't aware of a written policy that operator stated they had on site. CDI by instruction, ensure all employees are aware of policy. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF A means to dry hands shall be at each handwashing sink used by food employees. Observed no disposable towels at handwashing sink behind dining room counter. Observed paper towels jammed in dispenser in kitchen. CDI, operator repaired paper towel dispenser and provideed disposable towels at handwashing sink behind front counter.
6-301.11 Handwashing Cleanser, Availability - PF - Handwashing soap shall be provided at each handwashing sink used by food employees. Observed no soap available at handwashing sink behind front counter. CDI, operator provided handwashing soap accessible to employees. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Shellstock, Maintaining Identification - PF
The date when the last shellstock from the container is sold shall be recorded on shellstock tag. Shellstocks tags shall be kept in chronoloical order. Observed mussel tags being kept and some had the dates recorded and they were not all in chronological order by date sold. Improvement made since last inspection. CDI by instruction, ensure the dates are being consistantly recorded and stored in correct order. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Store raw animal food so that cross contamination is prevented. Observed raw chicken stored over cooked chicken in flip top prep refrigerator. Observed cartons of raw shell eggs stored over heavy cream in walk-in cooler. Observed raw fish stored over potatoes and removed from commercial packaging in reach-in freezer. Observed ground beef removed from commercial packaging and stored over whole-muscle steak in reach-in freezer. CDI, operator relocated foods for proper storage while on site. Repeat. Store foods in wrappings, packages or covered containers. Observed foods not covered and protected in reach-in freezer. CDI. Observed ice uncovered/unprotected at bar. CDI by instruction. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P
Provide sanitizer at proper concentration. Observed dish machine not providing proper concentration of sanitizer during inspection. CDI, operator changed sanitizer bucket and primed machine to provide proper conentration while on site. Repeat. Observed 2 quat sanitizer buckets below proper concentration in facility. CDI, operator refilled containers. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P
Potentially hazardous food shall be cold held at 45 degrees F or below. Observed sliced turkey, salami, and mozzerela overstacked in flip top prep unit 2 and above 45 degrees F. Observed turkey and cheddar cheese above 45 degrees F on prep counter on ice. CDI, operator relocated foods to rapidly cool. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF
Date mark potentially hazardous food that is ready to eat and held for over 24 hours. Observed 1 container of garlic in oil with a date of preparation of 12/29, 3 packages of jerk chicken with a date of preparation of 12/29, 1 packages of brussels with a date of preparation of 12/24, 2 packages of meatballs with a date of preparation of 12/24, 1 container of springroll with a date of preparation of 12/26, 1 container of shrimp stock with a date of preparation of 11/25 in walk in cooler. CDI, operator voluntarily discarded foods. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-Storage - P
Store toxic substances so that contamination of equipment is prevented. Observed butane fuel stored on shelf over prep areas and flip top prep cooler. CDI, operator relocated fuel. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods - PF
Use proper methods to cool foods. Observed bags of pasta cooling in covered containers in walk-in cooler and in flip top refrigerator. Observed heat treated mushrooms cooling in covered containers in walk-in coolers. CDI, operator transfered foods to uncovered containers to rapidly cool. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing - C
Use proper methods to thaw food. Observed ground beef thawing on grill at back prep station. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C
Food employees shall wear effective hair restraints. Observed food employees without a hair restraint. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-Service and Single-Use Articles-Use Limitations - C
Single-use articles may not be reused. Observed single-use fish containers from North American Premium company being reused as storage containers for faciltiy. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food-Contact Surfaces-Cleanability - PFMultiuse food contact surfaces shall be free of heavy cracks, chips and be designed and contsructed to be smooth and easily cleanable. Observed 3 fryer baskets with loose wire. CDI, operator removed fryer baskets from use. 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair. Observed 2 lights out under hood.
4-101.19 Nonfood-Contact Surfaces - C - Nonfood contact surfaces of equipment exposed to splash or spillage shall be designed and constructed to be smooth and easily cleanable. Observed linen lining shelving on bottom shelves of prep unit along line. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-205.15 System Maintained in Good Repair - P
A plumbing system shall be maintained in good repair. Observed stopper handle of 3 compartment sink not properly holding water and operator stated that they will manually stop when soaking to pre-wash dishes. Observed faucet handle on cold water faucet not in good repair. Verification required by 1/16/14. |