| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 hand sink for warewashing area blocked by plastic pans. CDI: Pans relocated to restore access to handsink. REPEAT. (2 pts) |
|
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. -Pf Observed a pan of mussels with no tag (tag was on the main batch and the pan in question was seperated from the main batch) and several archived tags from the past three months with no consumption date recorded on them. CDI: EHS had PIC make copy of main tag and affix it to the other batch and instructed PIC on the importance of dating tags with consumpton dates with regard to disease incubation times. REPEAT. (2 pts) |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer with food residue on the underside of blade during inspection. PIC stated that slicer was used a few hours ago to slice pepperoni. CDI: SLicer taken to be cleaned properly. (0 pts) |
|
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 Observed shell eggs, raw chicken, pulled chicken, and risotto holding above 45F on main cook line. CDI: All out of temperature items were freshly prepared and either cooling from prep or allowed to sit on the counter for a period of time. CDI: All out of temperature items were sent to either walk in or large reach in unit in back of facility to facilitate rapid cooling. (0 pts) |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed burre blanc and butter held on TPHC with no time stamps on foods and no written procedure. CDI: EHS provided TPHC procedure and PIC filled out on site. Both of the aforementioned products were time stamped to be discarded at 8:40 PM. (Start time of 4:40) (0 pts) |
|
31
|
1
|
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 several freshly prepared foods cooling in covered plastic containers in flip top units rated for cooling. CDI: All items in question (pulled chicken, risotto, etc) were vented and taken to units rated for cooling. REPEAT. (1 pt) |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket at pizza station stored directly on the floor. (0 pts) |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups for bar area displayed with lip contact surface exposed to potential contamination. (0 pts) |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility's QAC test strips expired. CDI: EHS provided strips to get facility through until order could be made the next day. |