|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
No |
3-203.12 Shellstock, Maintaining Identification - PFShellstock tags shall be retained for 90 days beyond the date sold. Observed shellstock tags not being retained. CDI by educating staff on proper maintenance of tags.3-402.11 Parasite Destruction - PProvide documentation of parasite destruction for the halibut used in the ceviche that is served raw. VR- provide documentation within 10 days. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PAll food contact surfaces must be clean to the sight and touch. Observed metal pans with food debris and minor build up on the interior roof of the ice machine. CDI by removing dishes to be re-washed and cleaning the ice machine onsite. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PMaintain all cold foods at 45f and below (41F after 1/1/19). Observed the following items stored above 45F: lettuce, cheese, sliced tomatoes and diced tomatoes. |
|
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 - PFDiscussed proper date marking of cooked items that are placed into the freezer to freeze. Items such as the shredded beef are thawed out over 2 days and then stored in the walk in cooler for service. Advised to ensure that proper date marking is tracked with day 1 being when the food is cooked or prepared. CDI- Items inside the walk in cooler were already date marked. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - CProtect the bar fruit items and salt that are in storage when not constantly in use such as during a lunch rush. CDI by covering or removing. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - CProperly store all in use utensils. Observed spatulas used for the grill stored in grease laden water at 80F. Advised to clean spatulas and water and store in water at 135F or higher. |
|
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 - CRepair the flip top cooler lids on several of the prep coolers. |
|