| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C. A certified food protection manager musts be on site at all times the facility is in operation. Facility could not provide cerified food protection manager during inspection. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C. Employees shall only eat in designated areas. Observed employees eating in food prep area upon arrival. CDI employee food was discarded. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Shellstock, Maintaining Identification - PF. The date the last shellstock from the container is sold or served shall be written on the tag. The identity of the source of shellstock that are sold or served shall be maintained by retained shellstock tags or label for 90 calendar days from the date that is recorded on the tag or label. Operator could not provide shellstock tags before 11/13/13. CDI by instruction. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces must be clean to sight and touch. Observed mold in ice machine. CDI by cleaning. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ensure foods that Time/Temperature Control for safety (TCS) foods that are ready-to-eat and held more than 24 hours must be date marked. Observed numerous foods that meet the criteria were not date marked. CDI3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. Potentially hazardous ready-to-eat foods shall be discarded no later than the 7th day after preparation/opening when storage temperatures are at or below 41F. Observed potentially hazardous ready-to-eat foods held longer than 7 days in walk-in cooler. CDI- Food voluntarily discarded by manager. |
|
23
|
1
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. Provide reminder for undercooked items. Facility had placed sticker with proper disclosure on menu. Menu review conducted and facility serves raw oysters seasonally (not liste on menu) and ceviche (containing raw shrimp). A reminder is needed to indicate which items are served undercooked or raw such as oysters or ceviche. This may be indicated by placing an asterisk next to the food item. This asterick should refered a statement on the menu to state, "this item is served raw or undercooked or may contain raw or undercooked ingredients." REPEAT. All menus must be corrected or printed. Verification required by January 16, 2014. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Common Name-Working Containers - PF. Working containers used for storing poisonous or toxic materials such as cleaners or sanitizers shall be clearly labeled with common name of material. Observed 2 chemical spray bottles unlabeled. REPEAT. |
|
30
|
0
|
Variance obtained for specialized processing methods |
No |
No
|
No |
8-103.11 Documentation of Proposed Variance and Justification - PF. Variance shall be obtained for specialized processes. Facility must discontinue preparing ceviche with raw shrimp until variance approved. Variance request was given to facility. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF. Observed one container of cooked chicken and one container of cooked ground beef cooled in insulated container with lid overnight. Upon inspection, chicken was 46.8F. Instructed operator on proper cooling methods. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy - PF. Temperature measuring device with a suitable small diameter probe that is desined to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature of thin foods such as meat patties and fish filets. Facility could not provide thin probe thermometer for lettuce and fish filets. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - C. In use wet wiping cloths shall be used for one task then laundered or stored in labeled container of sanitizer solution between uses. Observed wet wiping cloths on counter and sanitizer solution at 0ppm in bucket. REPEAT. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C. Air dry pans before stacking. Numerous pans and plastic containers stacked without air drying. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-301.12 Manual Warewashing, Sink Compartment Requirements - PF. Manual Warewashing, Sink Compartment Requirements - PF. Facility currently has a 2-compartment sink. Facility must meet requirements listed in 4-301.12 or must obtain a variance to continue using 2-compartment sink for warewashing. CDI facility was given variance request. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
. 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils -C. Nonfood contact surfaces shall be kept clean. Observed food residue on equipment throughout kitchen and bar. Observed sticky brown liquid under equipment in bar. |