| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf PIC explained they sometimes cook salmon to special guest (very rarely) but had no parasite destruction letter. VR REQUIRED 2/8/2020. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning - P Observed dish machine pulling 0PPM chlorine. PIC called ecollab during inspection. VR REQUIRED 2/8/2020. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
Yes |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed several items that were stored in reach in and WIC that were out of date they are as follows: canned artichokes 1/21, pimento cheese 1/14, canned peppers 1/16, hummus 1/6, canned tomatoes 1/15. Explained all preppared items, canned items once opened, prepackaged items once opened, cooked items have a 7day shelf life (date of prep +6days) example 1/20-1/26 would be a proper shelf life. REPEAT. VR REQUIRED 2/8/2020. |
|
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 melon and sandwhiches that were prepared 30mins ago above 41F and covered in plastic wrap. CDI-Explained that cooling items should be done to where food can be exposed to cold air (opening wrap, venting wrap, in freezer) |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-PF Observed no thin probe thermometer on site. VR REQUIRED 2/8/2020. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed sugar container with no label. CDI-PIC labeled |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken, brownies, turkey breast in boxes all stored on the floor in the walk-in freezer. REPEAT. |
|
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 rusted shelves by the 3-comp sink, observed hot water handle broken at one of the prep sinks. Observed 3-comp sink in need of re-sealing. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed dishwasher piping with a slow leak. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling tiles in need of cleaning. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed coffee cup and water bottle stored on prep unit counter top. CDI-Food employee moved to a bottom shelf. |