| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed drink with no lid stored on rack above and adjacent to clean dishes. CDI: Drink was discarded. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
Yes |
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 Observed missing dates on several shellstock tags, for when the bags were finished. VERIFICATION REQUIRED. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw hamburger stored over raw oysters in walk in cooler. CDI: Hamburger relocated as to not cause cross contamination. REPEAT VIOLATION |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer coming out of dispenser at just under 100ppm. CDI: Facility began using bleach sanitizer for wet wiping cloths. VERIFICATION REQUIRED |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several food items in warmer, including cheese, berblanc, and french onion soup, below 135F. CDI: Items from noon rapidly reheated to 165F. Items prepped earlier than noon were voluntarily discarded. |
|
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 tomatoes and lettuces on ice near fryer station above 45F. Items placed into a deeper ice bath to rapidly cool. Observed items in flip top unit between two saute stations to be above 45F. CDI: Items voluntarily discarded. Cooler lid closed to prevent heat from entering cooler. PIC advised to obtain individual lids for items so that not all foods are exposed to heat when items are opened and closed for various dishes. Observed cooler under grill unplugged and all items above 45F. Items voluntarily discarded. |
|
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 several items in prep top unit that PIC stated were in the unit since yesterday. Items were properly labeled.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed french onion soup in walk in date marked 3/14. Observed black bean pesto in walk in with a date mark of 3/15. CDI: Items voluntarily discarded. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf PIC stated that ginger jalapeno dressing has raw eggs in it. Observed no asterisk on ginger jalapeno dressing on menu. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two bottles of clear liquid unlabeled. Test strip revealed that chemical was bleach sanitizer. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with unapproved jewelry preparing food. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in 0ppm sanitizer on the line. See #14. Facility temporarily switched to bleach sanitizer for wet rags. |
|
42
|
0
|
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 wet stacked containers stored as clean in dish area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
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 two cracked lids, a few sets of damaged tongs, and and one burnt container stored as clean. CDI: Damaged items discarded.
4-501.11 Maintain equipment in good repair. Observed several damaged gaskets on reach in cooler drawers. |