| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on surface where chicken was being prepped. CDI- drinks disposed of |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee get raw burger ball flatten once touch handles on stove then finish pattying on put on stove. Gloves removed and new gloves put on. See-through verbal correction that hands are to be washed before new gloves put on and not contaminating equipment. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
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 invoice for 100 count of clams, no clams or dated shippers tag on-site. Retain shippers tags for 90 days. CDI-verbal instruction |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-304.11 Food Contact with Equipment and Utensils - P Observed raw chicken box on floor and another on sliding lid of ice cream freezer. CDI - ice cream freezer lid taken to dish area and cleaned.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw meat stored above and in same container as ready to eat foods. CDI - raw food relocated. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed no date marking and Mortadella. CDI- items dated, staff knew when they had been opened. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF Observed brunch burger without an asterisk on brunch menu. CDI-menus are printed in house. Manager corrected. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 chicken put into drawers after prep, make sure 45F or below before putting in drawer. CDI - chicken put into WIC |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed octopus thawed under 80F running water. Water has to be 70F or less (which isn't possible in summer). CDI - ice added |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 2-3 containers of white crystals not labeled. Label all items not in original packaging that isn't easily identifiable. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a couple wet wiping rags on counter. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C Observed wet stacked containers in dish area. Not enough air drying space. |
|
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 Observed one stove unit with burner kept burning out. Get repaired. Use stoves that are operating properly. |
|
48
|
0
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water functional until 1/2 way through inspection. Max water temp 110F after 1 hour of recovery. Plumber called. Verification required. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C Observed area in dish station moldy. Area at end of smells like stale beer (near hand sink on wall). Clean floor and walls in these areas. Window area greasy where pizza paddles are stored. |