| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a can opener blade with visible debris accumulation on it. CDI- item was recleaned. |
|
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 gumbo hot holding below 135F in a steam table (see chart). CDI- product was reheated to above 165F. |
|
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 3 different types of raw fish cold holding above 45F in a flip top reach in cooler (see chart). CDI- items were relocated to the walk in cooler for cooling. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed the facility offering caesar salad dressing with raw egg yolk in it without a consumer advisory on the menu. VR required. |
|
28
|
0.50
|
Pasteurized eggs used where required |
No |
No
|
Yes |
3-302.13 Pasteurized Eggs Substituted for Raw Eggs for Certain Recipes - P Use pasteurized eggs or egg products in recipes that are not fully cooked such as caesar dressing. PIC indicated raw egg yolk is used to make the caesar dressing. VR required. discontinue use of raw eggs without consumer advisory on menu. |
|
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 3 high volume containers of chicken stock (~3-5 gallons each) cooling in the walk in cooler. The product dropped from 172F at 10:30AM down to 152F at 11:30AM. CDI- product was transferred to smaller pans and placed into ice baths to allow faster cooling. No point deduction as product had not entered the danger zone. |
|
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 3 knives stored in-between equipment gaps along the prep. line and 2 single use plastic ramekins without handles being stored in dessert sauces. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic and metal containers stored clean and stacked while wet. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed 'Kenmoore' brand non-commercial reach in freezer being used to store TCS foods. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on shelving above the fryers/stoves and on speed rack shelving in the walk in cooler. |