| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
12
|
2
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
Yes |
3-203.12 Shellstock, Maintaining Identification - PF. Observed multiple days of shell stock tags from current month with no date marking. Observed multiple batches of clams co-mingled in same container in reach in cooler. Once the last shell stock item from a batch is used, mark the date on the tag before storing for 90 days. Do not combine multiple batches of shell stock together in the same container. VR required within 10 days to observe shell stock storage and date marking of tags. REPEAT |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed previous days dried food residue on food contact surfaces of slicer. CDI - PIC cleaned.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on drop plate inside bulk ice machine. Clean frequently to prevent buildup. REPEAT |
|
21
|
0
|
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 multiple open packages of semi-soft cheeses in walk in cooler with no date marking present. CDI - PIC applied date marking. Once opened, date mark all soft and semi-soft cheeses with a date not exceeding 7 days unless manufacturer documentation provided showing cheese water activity and pH allow otherwise. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P. Observed cans of butane stored on top of sauces and other food items in dry storage area. CDI - PIC relocated to chemical storage area. Store all chemicals away from food and food contact items to prevent contamination. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed fresh fish items stored on sheet pans directly on floor in walk in cooler. Store all food at least 6 inches off of floor to prevent contamination. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth laying on prep surface near breading area. PIC placed into sanitizer bucket. Once used, place wiping cloths into sanitizer solution or remove to soiled linen container. REPEAT |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food pans stored stacked together wet on clean utensil racks. Air dry pans before stacking together. REPEAT |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Cutting Surfaces - C. Observed wooden cutting board with deep pitting and scratches needs resurfacing/replacing.
4-501.11 Maintain equipment in good repair. Observed rusty shelving units in dish area and prep area. Refinish or replace. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed label adhesive residue present on exterior surfaces of multiple food containers stored as clean. REPEAT |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C. Personal employee cell phone stored on top of prep cooler at line. Designate an area away from food and food contact areas for the storage of personal items. |