| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed dishwasher handle soiled equipment on dirty side of 3 compartment sink and then handle clean equipment on clean side of 3 compartment sink without removing soiled gloves and washing their hands. CDI by instruction. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed utensils stored in front of handwashing sink leading to kitchen. CDI, utensils relocated to provide access to handwashing sink. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
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 - PIC stated that dates recorded on shellstock tag were dates that commercial packaging was open and not the date the last shellstock was sold. Observed mussel tag not retained with mussels in flip top prep unit but stored with old tags. CDI |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed italian cheese not covered and protected in walk in cooler. CDI, employee placed cheese in covered container while on-site. Observed carpaccio stored over ready to eat food in low prep refrigerator. CDI, operator relocated foods for proper storage. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed quat sanitizer below 200ppm at 3 compartment sink as registered by test strips. CDI, operator refilled sanitizer to required concentration. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed mozzarella cheese and cut tomatoes overstacked in prep units in kitchen. Operator stated tomatoes were in unit since Monday and mozzerela cheese was recently placed in unit. CDI, mozzarella cheese relocated to cool and tomatoes voluntarily discarded by PIC. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 feta cheese with commercial packaging open on Monday according to PIC not date marked. CDI, feta cheese voluntarily discarded by PIC. Improvement made since previous inspection. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 TCS foods cooling on rack including several pasta at ambient temperature in kitchen. CDI, rack relocated to walk in unit to rapidly cool. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C - Observed raw fish single-servce containers being reused to store ready to eat foods in walk in cooler. CDI, foods removed and placed in multiuse containers. |