|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no procedures for cleaning up vomit or diarrheal event. CDI - Correction by education/conversation with PIC regarding procedures. Flyer and copy of procedures left on site during inspection. 0 point deduction. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness. Observed bar dish machine providing 0 ppm cl in final rinse. CDI - bar dish ware taken to main kitchen dish machine for wash/rinse/sanitize until EcoLab on site to repair machine. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various TCS food items in line reach in coolers holding above 41f. Line cooler near fryers improperly set up missing pans in flip top portion which is allowing cold air to escape. TCS foods in bottom reach in elevated. See chart. Pans replaced and air temperature of unit recovered to 38f. Reach in cooler holding raw proteins operating properly, however, raw salmon was found to be holding at 47f inside. All other items in unit at 41f or lower. Do not allow TCS foods to sit out of temperature control. CDI - items holding in fry side reach in discarded and salmon discarded. REPEAT - full 3 point deduction. No escalation to risk control plan or permit action as significant improvement noted in overall cold holding equipment operation and employee behaviors. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle labeled window cleaner actually holding other yellow cleaner. CDI - PIC discarded. |
|
33
|
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 shrimp cooked earlier in day placed into flip top service unit while still cooling. CDI - shrimp relocated to freezer to quickly finish chilling to 41f. Observed bulk batch of shrimp sauce ambient cooling in deep sealed plastic buckets in upright cooler in kitchen. CDI - sauce relocated to shallow pans and placed into walk in to quickly chill. Do not place food into service units while still cooling. Do not seal food into lidded deep plastic buckets until fully cooled to 41f. Do not cool in the upright cooler as it has a history of operational issues and may not be able to cool foods effectively. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of raw fish on floor of walk in freezer. Do not store food on the floor. REPEAT |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal and plastic food containers stored stacked together wet on clean utensil storage rack. Air dry pans before stacking. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed various back of house coolers with split/damaged gaskets. Repair or replace. REPEAT |
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