| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink at bar area with no approved hand drying method. Facility had been using cloth towels for hand drying. CDI: Towels replaced with paper towels. |
|
12
|
1
|
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 Observed shellstock tags held for required 90 day period, but they were not dated with the date the last of the product was used. CDI: PIC instructed to begin dating tags when product is consumed, and began by dating the most recent tag for 06/04. PIC is to date all tags himself or train other employees to ensure that tags are dated once removed from product. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed prepared vegetable food item stored beneath a box of unwashed tomatoes. CDI: Item voluntarily discarded and employees instructed not to place prepped items under boxes of un washed produce. |
|
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 lettuce and tomatoes on cook line in pans not fully immersed in ice baths holding between 47F and 50F. CDI: Pan was pushed down to be fully immersed in ice bath. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several bags of pasta and a bag of corned beef in the walk in cooler with dates preceding 05/31 (more than 7 days shelf life). CDI: All out of date foods were voluntarily discarded. REPEAT. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed frozen meat product thawing unevenly under running water in prep sink. Surface of meat was almost 70F while the parts not in contact with water were still frozen. CDI: Product placed in plastic tub and immersed in water to make the thawing process more even. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloths throughout facility stored outside sanitizer buckets. CDI: Cloths placed in sanitizer buckets. |
|
40
|
0.50
|
Washing fruits and vegetables |
No |
No
|
No |
7-204.12 Chemicals for Washing, Treatment, Storage and Processing Fruits and Vegetables, Criteria - P Observed avocados with stickers left on them in prep unit after washing process. Ensure that stickers are removed before washing. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal pans stacked wet on drying rack adjacent to cook line. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed split gaskets on reach in freezer in center of cook line. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-204.115 Warewashing Machines, Temperature Measuring Devices - PF Observed final rinse gauge on dish machine not moving during wash/rinse process. VERIFICATION REQUIRED within 10 days to determine compliance. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed some old equipment outside loading dock near dumpster holding standing water. Ensure that there are no active mosquito breeding grounds around facility. |