| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
Yes |
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 asterisk indicating Salmon can be offered uncooked. Invoice states salmon is fresh, no parasite destruction letter provided from this specific supplier. CDI discussion with PIC. PIC states salmon is not offered uncooked in facility. Asterisk will be removed from salmon on menu. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored directly above ready-to-eat icings and sauerkraut. CDI items rearranged properly. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed dish machine not reach-in proper final rinse temperature. CDI maintenance contacted. 3 compartment sink prepared. Facility switched to single service. |
|
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 grits and oatmeal hot holding below 135F. CDI items voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed reach-in cooler/flip top cooler not holding products below 45F. See temperature chart for temperature observations. CDI all items voluntarily discarded. VERIFICATION REQUIRED. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed asterisk missing beside statment This items is served using raw or undercooked ingredients. Observed several items on menu with an asterisk that should not be served undercooked. Observed cheeseburger missing asterisk to indicate item may be served uncooked. VERIFICATION REQUIRED. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-304.13 Linens and Napkins, Use Limitations - C Observed linen in direct contact with eggs. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use utensils stored in sanitizer. CDI utensils taking to be washed, rinsed and sanitized. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed flip top cooler lids in disrepair. Observed reach-in/flip top not holding products below 45f. |
|
50
|
0
|
Sewage and waste water properly disposed |
No |
No
|
No |
5-402.13 Maintain sanitary sewage system.-P Observed slow drain at prep sink. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed several cracked/broken floor tiles in several areas of kitchen.
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 food and grease debris collecting under equipment. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Observed 2 bulbs under ventilation hood system nonfunctional. |