| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
Observed in a few small instances that raw seafood was in contact with a conch shell- this conch shell would need to be washed, rinsed and sanitized before being in contact with food- recommend no contact with food at all though.
Did not observed seaweed in use, but this product is not able to be effectively WRS, and cannot be in contact with food.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed build up on the cuber blades today as they were drying on the clean drain board with other clean dishes- these were sent to be soaked before being washed, rinsed, and sanitized again.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed the smoked salmon, krab, and packaged nova salmon case holding products at >45F. Unit had not been stocked since the day before, products discarded to correct.
Maintanence repaired unit during inspection to correct.
' |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed open deli ham without a date mark today- back dated during inspection to correct.
Observed Nova Salmon, thats packaged in-house, given 7 days, but it was stored at >41F which would limit storage to only 4 days- Salmon discarded due to temp. today.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
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 |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Observed a bottle of oil without a label- labeled during inspection to correct.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
Observed salmon thawing in standing cold water today in a bus tub inside of prep sink at the start of the inspection. During inspection cold water was turned back on, then turned off again. Discussed with staff that it must be thawed under refrigeration or under continually running/draining cold water. Salmon moved to walk in cooler.
3-501.13 Use approved thawing methods. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
Observed an employee handling meat with a wrist watch on.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed a hole in the handwash sink metal- fill or repair so that it is smooth, non absorbant, and easily cleanable. Observed the caulking around the ice dispenser(both sides) stained and loose-remove and recaulk.
4-501.11 Maintain equipment in good repair. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
Observed clean dishes stored on soiled drainboard- dishes sent to be washed again and drain board WRS.
4-501.14 Warewashing Equipment, Cleaning Frequency - C |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed build up on the walk in cooler floor, racks, compressor vent and light.
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. |