| 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 employee use bare hands to turn faucet off after hand washing. CDI by instruction. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed food employee handle ready to eat parsley as garnish for soup with their bare hands that was going to be brought to consumer. CDI, employee voluntarily |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
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 specials menu with swordfish on menu offered with consumer advisory. PIC contacted supplier and supplier stated swordfish was fresh wild caught and not able to provide parasite destruction information. CDI, PIC stated that they will fully cook swordfish to minimum 145 degrees F and removed consumer advisory from specials menu while on-site. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed chemical dish machine hot water gauge reach 91 degrees F and not reaching manufacturers recommendations of 120-150 degrees F. CDI, glassware from bar to be relocated to main kitchen for cleaning until unit is calibrated. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P - Observed mashed potatoes at 49 degrees F in deep container in walk in unit that operator stated was placed in unit overnight. CDI, potatoes voluntarily discarded by PIC. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 packages of pasta with a date of preparation of 2/6, cooked chicken with date of preparation of 2/5. Repeat. CDI, foods voluntarily discarded by PIC. |
|
31
|
0
|
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 mashed potatoes cooling in deep covered container, slaw and cut melon in covered containers in prep unit. Observed crab in covered container in walk in cooler cooling and potatoes cooling on prep table. CDI, mashed potatoes voluntarily discarded and cut melon and slaw covers removed and foods relocated to walk in cooler to rapidly cool. Potatoes relocated to walk in cooler and cover removed from crab to facilitate heat transfer. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed pans lining shelving and frozen water from condensation leak in downstairs walk in freezer. Repair to prevent potential contamination and keep equipment in good repair and calibration. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid and door missing from outdoor dumpster. Observed rust on bottom of outdoor dumpster and no longer leak proof / pest resistant. Replace as needed. |