| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf). Observed four scoops, cheese grater, six large bowls, 3 small plates, can opener blade and four plastic containers being stored as clean with food residue. Shall be clean to sight and touch. Corrected- Items moved to dish area. 3x repeat violation. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf). Observed green beans, seafood boil, and slaw without prep dates. Food shall be marked with the prep and/or discard dates and be held at 41F or below for no more than 7 days including the prep day as day 1. Corrected- Items were voluntarily discarded. Repeat violation.
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P). Observed green beans, seafood boil, and slaw without prep dates. Discarded food requiring date labels once the time/temperature window has expired, if it is not labeled or if the label is incorrect. Corrected- Items were voluntarily discarded. Repeat violation. |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices (Pf). Establishment does not have thin probed thermometers. Provide a probe-type thermometer to check internal food temperatures. Provide a thin probe thermometer for accurate measurement of thin foods. Verification required within 10 days to ensure establishment has thin probed thermometer. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C). Observed silverware being stored food contact side up. Also observed clean containers, bowls, and baskets being stored as clean while still damp. Also observed container lids being stored in bus totes with food residue along bottom of the containers. Store in a clean, dry location, in a manner to prevent contamination, and inverted to allow for air drying. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment (C). Observed fish cooler lid damaged, shelving in cold hold units rusted throughout, external thermometer for walk in cooler is not functioning, and one of the fliptop lids in the tiki bar was damaged. Maintain in good repair. Repeat violation, however improvements made from previous inspection, points not increased.
4-501.12 Cutting Surfaces (C). Observed cutting board on salad fliptop station with large amounts of cuts and scoring. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C). Observed buildup along bottom of majority of cold hold lowboys and gaskets throughout. Also observed buildup along gaskets throughout. Shall be cleaned at a frequency to preclude buildup. Repeat violation. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered (C). Small stall in women's restroom did not have a covered trashcan. Provide a covered waste bin in female restrooms. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers. Observed employee drinks stored with establishment food in the 2 door reach in cooler near the walk in cooler. Shall be stored in designated spaces. This includes storing refrigerated employee food in designates spaces marked for employee use only. |