| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General Comment:
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed uncovered drink on shelf above prep table. CDI: drink discarded. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
Repeat:
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P
Observed employee handling soiled dishes then moving to clean dishes without properly washing hands. CDI: addressed and employee washed hands properly.
Observed another employee leaving cook line and changing tasks without taking gloves off and washings hands. CDI: addressed with PIC; hands properly washed. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
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 oyster tags not being held in chronological order.
Observed no dates on tags that last shellstock was used.
Verification required by 3/24/17. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed two pans of salsa held in hot box at 118F. CDI: reheated to 185F - 200F. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment:
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Observed spice shakers and some dry goods at back storage area not labeled. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed a container of horchata and chicken soup stored on the floor inside walk-in freezer.
Observed container of chicken soup not covered in walk-in cooler.
Observed open bags of dry goods at back storage room. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed several wiping cloths stored on counter in kitchen and on bar counter.
Observed sanitizer bucket at 0ppm bleach. CDI: bucket corrected to 50ppm. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat: 4-502.11(A) Maintain utensils in good repair.
Observed damaged ice scoop.
Observed unused broken ice machine stored back of facility. According to owner, ice machine will be removed soon from facility.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed several damaged cutting boards stored on back kitchen shelf. Observed damaged small bar cutting boards.
Repair leak at handsink in kitchen. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat:
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed cleaning needed on floors throughout kitchen.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed several broken floor and baseboard tiles throughout kitchen including by handsink, dish area, inside both walk-in coolers, by back walk-in cooler area, cook line, etc.
Observed walls damaged at back of kitchen area.
Observed striping needed at back door to prevent gap for pest entry. |