| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
Repeat violation 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC not certified. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf - Observed water at handsink on reaching 85F. Facility's hot water heater broke last night and is waiting on the repair man to get here. Verification required 1/22/2016
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the front handsink. CDI - paper towels provided. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf - Facility stores all tags in one bucket. Separate tags for mussels and oysters. Once the last one of the batch is used, write the date on the tag. Store tags in order of the date. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed multiple fish and shrimp above 45F on display on ice. CDI - fish was covered with more ice to cool. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Label spices by the fryers. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a container of crab stored on the floor while flood cleaning is going on. CDI - crab lifted above the floor. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General comment 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed knives stored in the crack between the prep table and the walk in cooler. Do not store utensils there. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. - Facility's water was only reaching 85F, therefore proper cleaning of equipment and utensils can not be done. Verification required 1/22/2016 |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
General comment 5-205.15 Maintain a plumbing system in good repair. - Observed a leak at the 3 comp sink in the back. Repair leak |