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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employee turn faucet off with their bare hands. CDI by instruction. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed scoop stored in handwashing sink behind frount counter. CDI, equipment removed.
6-301.11 Handwashing Cleanser, Availability - PF - Observed soap dispenser not discharging soap at meat market area handwashing sink. CDI, dispenser batteries changed and soap being dispensed.
6-301.12 Hand Drying Provision - PF - Observed no disposable towels being provided by dispenser at handwashing sink behind front counter. CDI, operator stated that they are looking to remove handwashing sink on future remodel. Requirements for equipment changes / remodels reviewed with PIC and plan review contact information provided to PIC. |
|
12
|
2
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
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. - Observed dates last shellstock were sold or served not recorded on tags and tags not stored in chronological order. Repeat. CDI |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken stored over raw beef in walk in cooler. Observed cooked mussel meat stored with raw seafood and commercial packaging open and raw eel stored in packages in contact with cooked shrimp. CDI, foods relocated for proper storage. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - Observed some fish overstacked on ice and held between 42-49 degrees F. CDI, overstacked fish relocated to walk in cooler to rapidly cool. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on ground in walk in units. Repeat. |
|
53
|
1
|
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 heavily damaged floors in seafood and meat prep area. Repeat. Observed some wall board damaged. |
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