|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General comment 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a dirty glove in the hand sink by the prep sink. CDI - glove was removed; do not put things in the handsinks. |
|
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 sausage, corn and shrimp holding below 135F in the steam table. CDI - items were reheated; see temperature chart. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed raw shrimp, lobster tail, whiting and milk and egg batter holding above 41F and 45F. CDI - all items were cooled down with ice and in the freezer.
Reminded the PIC of the temperature change to 41F. Because items were found above 45F, points were deducted. Any TCS items found holding above 41F (that is not cooling) in the next inspection will result in points being deducted. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
REPEAT VIOLATION 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a sanitizer bottle unlabeled. CDI - bottle was labeled.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed a bottle of bleach sanitizer too strong and bleaching out the test strip. CDI - bottle was remade at 50 ppm. |
|
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 linguini cooling while covered in the reach in cooler. CDI - explained proper cooling methods; noodles were placed in an ice bath and then the freezer to continue cooling. See temperature chart.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf - Observed raw seafood held on ice during lunch but the facility does not have an ice machine to keep up with the ice melting to hold food at 41F or below. Strongly suggested purchasing a cooler for the line to hold the raw fish. Fish was placed in the freezer to maintain 41F. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General comment 4-501.11 Maintain equipment in good repair. - Observed a broken rice warmer; repair/replace. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
REPEAT VIOLATION 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed heavy build up on the cart next to the fryers and on the tables and equipment throughout the kitchen. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
REPEAT VIOLATION 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 build up on the floors and walls throughout the kitchen. |
|