| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf PIC stated that facility had served oysters in october and was able to produce shellstock tags for the three containers, however no date of last use was recorded on any of the tags, and only the harvest date was available. Facility does not typically sell in-shell oysters. EHS reminded PIC that the date the last oyster is used from the container must be recorded on the shellstock tag. Facility did not have any oysters in stock at time of inspection nor does facility plan to sell oysters until the summer months. |
|
14
|
1.50
|
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 heavy amount of dried on food residue present on the blade of the prep area can opener. Item processed during inspection. Ensure that the can opener is cleaned routinely and after use to prevent such accumulation.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quaternary sanitizer solution at the three compartment sink at a concentration less than required by manufacturer. Refilled during inspection to proper concentration. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two chemical spray bottles not labelled in the dish area. Labelled during inspection. Label all working containers to prevent any confusion or mishaps due to unknown or deleterious substances adulterating food products. |
|
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 pasta cooling from ambient while covered in plastic and placed into the walk in cooler. EHS had plastic wrapping vented to facilitate faster cooling. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of packaged food products on the floor of the prep area dry storage. Observed employee coffee cup stored next to food products on the lower shelf of a prep table. Cup was removed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-502.11(A) Maintain utensils in good repair. Observed several mixing utensils with slight damage/abrasions on the surface. Overall utensils were observed to be in good repair. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight sticker residue present on the exterior of several unstacked, large plastic containers. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall damage in the mens restroom.
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 dust and other debris present on the ceiling surrounding air vents in the prep area and dish washing area. |