| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
Yes |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P: Observed posted Employee Health Form posted but employees could not state content or where form was posted. CDI- copies made and employees read and signed. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf: Salmon purchased from Restaurant Depot did not have documentation of parasite destruction or farm-raised statement. Documentation received while on site. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
• 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P: Observed opened bag of flour in storage. Container of flour uncovered in storage. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior of ice machine and interior of ice bin with significant build-up on interior. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
Yes
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P: Meatballs fried to form crispy crust, then held for finsihing cooking process in oven. Found meatballs holding at 78 F under no temperature control. PIC related process. Do not interrupt cooking process for meatballs unless approved procedures are provided. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found bleu cheese, tomatoes, fingerling potatoes, above 45 F in prep coolers. CDI- moved to walk-in for quick cooling. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found many items not date marked in pasta coolers. Remember to place calendar date on bags of pasta.
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: Bagged pastas dated 9/16 being held above 41 F. Discarded all bags out of date. |
|
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: Facility does not have tuna on menu bit has in facility for special request orders. PIC stated they serve rare on request. Facility must provide Consumer Advisory for tuna. Cease serving tuna undercooked until Consumer Advisory in place. Verification within 10 days. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace cutting boards in facility that are heavily scored and stained. Observed several. Repeat. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
Observed no sanitizer hooked up at three compartment sink. Quat sanitizer dispenser was hooked up to detergent. CDI- sanitizer connected and dispensed at 300 ppm quat. |