| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed cold holding, sanitizer, date marking, and several other code violations out of compliance. PIC shall ensure compliance with Code requirements by training staff on proper food safety. CDI: provided training and education throughout inspection. |
|
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 personal drinks on prep surfaces in kitchen. CDI: drinks relocated. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
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 letter provided from distributor for salmon offered undercooked. CDI: PIC stated that fish will be fully cooked until letter could be provided. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat:
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer at 3-comp sink dispensing at 0ppm. It was found that there was an air bubble in the line preventing solution from dispensing properly. CDI: bleach sanitizer was added at proper concentration. Chemical company will be called for service. REPEAT
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up on deflector of ice machine. REPEAT
EHS will make complaisance visit to ensure sanitizer is being made up at proper concentrations and that dispenser is repaired. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS foods inside seafood cooler including whiting, shrimp, and crab balls > 41F(see temp chart). CDI: thermostat turned down and ice packs were placed on top of products. EHS checked temperature after about 30 minutes and temperature dropped down to 38F - 41F. Observed walk-in cooler holding greens, wings, macaroni and cheese, crab balls, etc at 42- 43F. PIC stated that cooler and been opened and closed while setting up for the night.CDI: Cooler door was shut for awhile. EHS went back and checked ambient air temperature of cooler at 41F. Service call was placed for cooler.
EHS will make compliance visit to ensure cooler temperature is turned down and is maintained at 41F/below. |
|
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 no date label on racks of wings inside walk-in cooler and penne pasta inside prep cooler #1. CDI: dates provided.
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 macaroni and cheese, corn, and pow pow sauce inside prep cooler #1 that had expired past 7 days. CDI: products voluntarily discarded |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed wings at cook station that were said to be held on TPHC by PIC with no times documented or procedures provided. CDI: time in and time out was marked on side of the pan; procedures reviewed and e-mailed to PIC. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-203.12 Ambient air and water thermometers shall be accurate.-Pf. Observed broken ambient air thermometers inside walk-in cooler.
CDI: thermometers provided.
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometers inside prep coolers. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed individual pans of seasonings with no label at cook station. Observed no labels on squeeze bottles at cook station. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet and soiled wiping cloths on counter surfaces inside kitchen. Observed quat sanitizer in buckets at 0ppm. CDI: bleach sanitizer was made up at proper concentration. |
|
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 pans on shelf wet stacked . |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service trays stored on floor of kitchen. PIC stated that shelf broke that the boxes were stored on. |
|
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 grease and debris build-up on cook surfaces including stove and fryers, shelving racks, and inside prep coolers. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids open to dumpster and grease container.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash behind dumpster on ground and broken toilet at dumpster area. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C. Observed lighting dim inside walk-in cooler. |