| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present during the inspection with food protection manager certification. PIC indicated that he is registered for serve safe class in the coming month. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Soda gun at bar is not in use and stored in the bar handsink. CDI - Relocated soda gun. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
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 Plastic tub of oysters in walk in cooler with no tag. CDI - Owner had tag in his vehicle and brought the tag to the facility during the inspection. |
|
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. Dark build up on interior surfaces of ice machine. Clean. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Sauce cooling in ice bath in 5 gallon cambro; 112F after 1.5 hours and not likely to cool to 70F in the next 30 minutes. CDI - Improved method (see number 31) ; temperature reached 70F by the 2 hour cooling time limit. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked beef, cooked pork in the steam table and stuffed chilis under the heat lamp holding below 135F. CDI - All reheated to 165F+. Recommended that facility keeps lids on steam well items to help maintain temperature. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Raw protiens such as chicken, beef, and shrimp holding abovew 45F in low prep cooler. CDI - All discarded. Discontinue use of this unit until repaired and holding food at 45F or less. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Sauce cooling in insufficient ice bath. CDI - Ice and water added until ice bath was even with product level in container and product was actively stirred. Also, rice cooling in walk in cooler with lid on. CDI - Lid removed to allow cooling. |
|
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. Small green cutting board at garnish station and large white cutting board on flip top unit in need of resurfacing or replacing.
4-501.11 Maintain equipment in good repair. Observed minor rust on wire shelving in walk in cooler and dry goods areas. Repaint or replace. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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. Clean walls behind dish machine and dirty dish side of dish line. 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. Repair hole at bottom of wall and replace missing coping on wall between reach in freezer and ice machine. |