| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwash sinks in bar area being used as a dump sink. CDI-PIC educated on handsink use and handsink was denoted for handwashing only. PIC had sink cleaned. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
Yes |
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 Observed shellstock tags for clams without the date of last use and not in chronological order. CDI-PIC had tags put in chronological order and educated on how to date mark the tags. EHS will follow up on tags with dating.
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed parasite letters from supplier dated 2014 and with out specifically stating that product is frozen to the correct temperature. VR PIC is emailing supplier to obtain correct letter wording. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine in the kitchen as well as the bar area with 0 ppm chlorine. CDI-PIC was able to get repair man during inspection and kitchen dish machine read 200 ppm chlorine and bar machine 100 ppm chlorine. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items below 135F in a hot box hold holding. See temperature chart. CDI-PIC reheated items to 165F. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 Observed rice cooling with tightly wrapped plastic. Observed cheese sauce in an ice bath with melted ice and no active stirring. CDI-Item was vented and active stirring was applied. Cooling parameters were met with EHS intervention. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oils and other items on line without labels on bottles. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several food employees with beards and no beard restraints. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop in ice chest at bar area with handle in the ice. Observed ice scoop in bar area with scoop stored with direct contact of bottles of mixers. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed mis shaped and split gaskets on reach in and cold drawers in kitchen. REPEAT |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled gaskets and shelving in kitchen. REPEAT |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 broken tile in the kitchen area. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored above single use items. |