| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed multiple staff donn gloves without first washing hands. CDI- instruction provided2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-PObserved dishwasher handling soiled then clean utensils without washing hands. CDI- instruction provided |
| 7 |
1.50 |
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No |
Yes |
No |
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed food employees bare hand cooked spinach and garnishes at bar. CDI- instruction provided |
| 12 |
0 |
Required records available: shellstock tags, parasite destruction |
No |
No |
Yes |
No |
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed facility menu offering cobia undercooked and unable to provide letters of aquaculture for fish received fresh. |
| 14 |
3 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
Yes |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed excessively soiled ice machine and 6 of 8 utensils observed to have excessive debris after washing. CDI- removed to re-clean. |
| 18 |
0 |
Proper cooling time and temperatures |
No |
No |
Yes |
Yes |
No |
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 45F. -P Observed veal stock at 54 F cooling in large lexans from yesterday. CDI- discarded |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple foods in walk in cooler at 46-48 F. No other explanation other than cooler beginnning to fail. CDI- unable to determine when cooler began failing, inside of turkey chub 45, outside 47 F, cart of all TCS foods at 46-48 F at day 5 of date marking discarded. Repair tech called onsite by 630 pm |
| 21 |
3 |
Proper date marking and disposition |
No |
No |
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 multiple TCS foods date marked 4-26 and 4/27. CDI- discarded Observed multiple TCS foods date marked 4/30 over 44 F. CDI- discarded |
| 22 |
0 |
Time as a Public Health Control: procedures and records |
No |
No |
Yes |
No |
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 facility has no written procedures for TPHC of butter |
| 26 |
0 |
Toxic substances properly identified, stored, and used |
No |
No |
Yes |
No |
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of blue cleaning solution. CDI- labeled |
| 31 |
0 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
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 bok choy piled into large lexan covered tightly at 54 F and uncanned crab meat at 60 F in covered plastic container. CDI- removed to sheet tray or opened |
| 42 |
0 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
Yes |
No |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed excessive tight stacking wet. |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
Yes |
No |
No |
4-501.11 Maintain equipment in good repair. Observed walk in cooler not cold holding all foods at 45 F or colder. TEch called serviced |