| 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 Observed salmon served raw or undercooked on menu. PIC stated that he did not have the parasite destruction letter on site. It was emailed to the last inspector. CDI: Discussion with PIC that the letter must be accessible to him at all times. VERIFICATION REQUIRED. REPEAT VIOLATION |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer to be at 10ppm Cl in bar dish machine. Stock bottle was empty. CDI: Bottle replaced, machine primed, and machine at 100ppm by end of inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken wings holding above 45F. Line check showed temperature at 1pm to be 20F. CDI: PIC took wings to WIC. WIngs cooled down to 45F by end of inspection. REPEAT VIOLATION |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed items marked with date they expire and items marked with date they were made. Provide consistent date marking system. CDI: Dates amended to all reflect when item was prepared. |
|
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 in facility. VERIFICATION REQUIRED |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all food in working containers except those readily identifiable such as rice or dry pasta. Observed several squeeze bottles with unidentifiable liquids in them. CDI: Bottles labeled. REPEAT VIOLATION |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on line stored on the floor. CDI: Bucket propped up off of the floor.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth at bar on counter. CDI: Wet cloth placed in |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 tongs at bar stored in seltzer water. CDI: Tongs moved to dry paper towel for storage in between uses.
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 2oz portion cups being used to scoop out sauces on the line. CDI: Scoops with handles provided for all sauces. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked items stored as clean on rack for use. CDI: All pans returned for proper W/R/S and air drying. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed damaged gaskets on coolers throughout facility. PIC stated that gaskets are on order but have not yet arrived.
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 cracked, black containers holding wings and fries in prep cooler. CDI: PIC directed to discard of containers when they are severely damaged. |