| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11. Ensure fish served raw or undercooked is parasite free or has letter of guarantee of parasite destruction/aquaculture. Invoice for salmon advised the shipment was "Farmed" but it did not mention pellet fed. Provide aquaculture letter from Inland Seafood.3-203.12 Shellstock tags shall be dated with the date that the last shellstock was used and tag shall be maintained in chronological order for 90 days. Facility is not retaining tags. Begin retaining. Will return in 10 days to ensure complying. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Food shall be separated during storage by cook temperature. Observed raw fish stored over pasta and raw shrimp stored over ready to eat foods in prep unit. Relocated. Observed raw meatballs stored over ready to eat foods in reachin freezer. Relocated. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 Hot potentially hazardous/TCS foods shall be held at 135F or higher. Observed tomato sauce hot holding at 123F, veal sauce at 98F and beans at 119F. Staff had cooked these within the past 2 hours. They reheated on the stovetop to over 165F. Eliminate double panning. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Properly date mark TCS (time/temperature control for safety), RTE (ready-to-eat) foods which will be held in facility for more than 24 hours after opening or preparation. Observed mescaline mix, deli meats, mozzarella cheese and marscapone cheese missing date mark. All were labeled during the inspection. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Toxic chemicals shall be labeled with common name. Observed bleach stored in a degreaser bottle. Discarded. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-.501.13 Food shall be properly thawed. Observed cryovacked beef standing in water. If using water to thaw, you must submerge under running water at a temp of 70F or below with sufficient water velocity. Water was turned back on. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Facility shall be free of insects, rodents and other pests. Observed one live roach in kitchen. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Utensils shall be air dried. Observed containers stacked wet on rack next to dish machine. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Equipment shall be maintained in good repair. Observed water/condensate build up in bottom of prep unit on first hot line. Repair.4-501.12 Cutting surfaces shall be resurfaced or replaced if they can no longer be effectively cleaned. Observed green cutting board in poor repair. Replace. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Testing kits shall be available to check sanitizer concentrations. Facility is missing Quat test strips. Return visit required. |