| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
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 facility offering salmon undercooked according to menu. Provide parasite destruction letter or remove asterik from salmon on menu. REPEAT VIOLATION. VERIFICATION REQUIRED. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed several food in stored in reach-in low reach-in cooler and 2 door freezer not properly covered or protected when in storage. CDI items covered/protected.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon, sausage patties, sausage links and eggs stored directly above ready-to-eat spinach, tomatoes and ham on cart in walk-in cooler. CDI items properly rearranged. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed black and pink debris collecting on inside surfaces of ice machine. CDI PIC began draining ice machine to properly clean. |
|
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 TCS hot food items holding on cart out of temperature control below 135F. Products on cart being used to prepare to-go boxes. See temperature chart for temperature observations. CDI items voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS cold food items holding on cart out of temperature control above 45F. Products on cart being using to prepare to-go boxes. See temperatuer chart for temperature observations. CDI items voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed items prepared in facility stored in walk-in freezer, reach-in low cooler and 2 door cooler not date marked. CDI items labeled or discarded if PIC unable to determine preparation date. VERIFICATION REQUIRED.
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 bruschetta in low reach-in cooler past time/temperature window. Observed pasta salad incorrectly labeled in walk-in cooler. CDI bruschetta discarded, pasta salad properly labeled. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed asterik missing beside statement that says, "*This item may contain or raw undercooked ingredients" or "*This item is cooked to order." VIOLATION WAS CORRECTED BUT MENUS WERE NEVER REPRINTED. NEW MENUS ARE IN PRINT. NEW MENUS ARE INCORRECT AS WELL. REPEAT VIOLATION. MENUS MUST BE REPRINTED OR INTENT TO SUSPEND PERMIT WILL BE ISSUED. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed dry goods not labeled. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
Yes |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous live cockroaches in dish machine area on floor, plumbing and walls. CDI PIC contacted pest control. VERIFICATION REQUIRED. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste bin provided at handsink in back prep areas. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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 floor tiles broken/disrepair in several areas of kitchen. REPEAT VIOLATION.
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 heavy food debris collecting on floor around dish machine. Observed microbial growth collecting on ceiling above dish machine. |