| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink located over prep equipment along front prep line. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed debris/soil in open box of fish in walk in freezer during repair of evaporator coil replacement process. CDI, boxes voluntarily discarded by PIC. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw shrimp stored over ready to eat food in walk in cooler and over cooked lobster along prep line. CDI, foods relocated for proper storage. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed chlorine sanitizer below 50ppm at bar. CDI, sanitizer refilled to required concentration.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Observed 2 microwaves accumulating dried soil residues. Ensure units are cleaned at required frequency. |
|
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 2 pans of rice hot held below 135 degrees F. CDI, rice reheated to required temperature. See temperature observations above. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed shrimp, pico, butter and sour cream held on ice above 45 degrees F. CDI, PIC relocated items to rapidly cool. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P - Observed stainless steel cleaner stored over microwave and prep table along prep line. CDI, spray bottle relocated for proper storage. |
|
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 pasta cooling in deep container. CDI, for instruction to relocate pasta to shallow pans and place in walk in cooler to cool. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C - Observed boxes of food located under equipment that was in repair process. Foods relocated to ensure contamination is prevented during repairs. Observed soiled tools located above foods. Maintenance company stated that repairs should be completed in approximately 2 hours. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in splash zone of 3 compartment sink.
4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed clean frying pans being wet stacked on storage shelf near dish area. Repeat. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf -Observed 2 heavily damaged wire baskets and 2 plastic container lids with cracks. CDI, items removed from use by PIC. |