| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 operator state that tilapia and salmon were offered to consumers undercooked if requested. Operator could not provide parasite destruction letter information and stated that they would discountinue serving fish undercooked. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF - Observed Tilapia and Salmon not asterisked or otherwise identified on menu with a consumer advisory. PIC advised that the fish, if requested by customers, would be served undercooked. Operator stated that this was not a common occurance. CDI by instruction. Operator stated that they would discontinue serving fish undercooked to customer. If facility wishes to provide undercooked fish to customers, ensure that items are identified on menu with a consumer advisory and parasite destruction information is available for fish from the fish supplier. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-Storage - P - Toxic substances shall be stored so that contamination of single-service articles is preventented. Observed spray bottles of toxic cleansers stored next to toothpicks and on same shelf as tissue paper. CDI, operator relcoated items for proper storage. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF - Use proper methods to cool food. Observed cut tomatoe recently prepared at room temperature cooling at 61 degrees F in walk in cooler in a tightly covered container. CDI, container lids lifted to vent and facilitate heat transfer. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanitizer in between uses. Observed 1 wet wiping cloth used to stabilize cutting board in kitchen. |
|
41
|
0.50
|
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 ice scoops stored in containers collecting water and soil. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in a clean, dry area. Observed several clean trays stored on floor along prep line. Observed clean equipment stored in contact with soiled wall next to handwashing sink. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C -Nonfood contact surfaces shall be free from an accumulation of soil. Observed gaskets of reach in refrigerators accumulating food debris and soil. Repeat. Observed holsters of utensils stacked but accumulating soil debris. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light sheilds missing in storage closets over equipment. |