| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is a certified food protection manager. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
6-301.14 Handwashing Signage (C)
Observed a hand sink next to the prep coolers with no paper towels or hand wash sign. Two separate employees stated that it is used as a hand sink. CDI - Paper towels were provided. |
|
14
|
2
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
No |
REPEAT. 10-DAY VERIFICATION REQUIRED
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 oyster tags out of chronological order. Several tags were missing the date of last one sold.
10-DAY VERIFICATION REQUIRED
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letters for Seabass and other items featured on the “Catch of the Day” menu. Item is labeled with a consumer advisory on the menu. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored above ready-to-eat vegetables in the walk-in cooler. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a large amount of microbial growth inside of the ice machine. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
REPEAT. 3-DAY VERIFICATION REQUIRED.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed eggs, shrimp, tomatoes, lettuce, cheese and slaw around 50 degrees in Prep Cooler 1. Observed tomatoes, blue cheese, noodles and broccoli around 50 degrees in Prep Cooler 3. CDI - All items were placed on TPHC and will be discarded after 6 hours. EHS provided a temporary TPHC policy for these items. TPHC will be used until coolers are repaired. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT
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 boiled eggs and pickled cabbage past the 7-day date mark. CDI - Items were voluntarily discarded. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed missing time labels for Honey Butter and Rosemary Butter. CDI - Items were labeled with the time they were removed from temperature control. |
|
29
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
No |
REPEAT. 3-DAY VERIFICATION REQUIRED
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf
8-201.14 Provide all contents of a HACCP plan as required. -Pf
Establishment was unable to produce the entire HACCP plan approved by the local Health Department. ROP for raw steaks is the only process remaining from their original approved plan. Weekly temperature logs for steaks, employee training log and thermometer calibration logs were all missing. Labels are missing that state “Product must remain 41 degrees or lower. Product must be used by this date ______.” Steaks must be used within 30 days of the ROP process. All steaks were voluntarily discarded. General Manager stated that they are going to end the ROP process and will remove the Vacuum Sealer from the establishment. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 5 dented cans on the dry storage rack. CDI - Items were removed to be returned to the supplier.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a leaking walk-in freezer compressor dropping ice onto pans of exposed food. Observed boxes of food on the floor of the walk-in freezer. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee preparing food with no hair restraint. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on prep surfaces of the cook line. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
4-501.11 Maintain equipment in good repair.
Observed two cook line cutting boards with deep stains and cuts. Observed a broken cooler being used for storage. Observed a leaking walk-in freezer compressor. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-603.12 Debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed stickers still attached to several dishes stored as clean. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed heat bulbs being used above the cook line that were not shatterproof. |