| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Health policy onsite was inadequate due to lacking illnesses associated with the symptoms that will refrain employees from engaging in any food prep. CDI -EHS left an adequate copy of the employee health policy and reviewed it over with the PIC. 0 points. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF Paper towels were missing at front prep hand sink near the cook line. CDI- paper towels were added during the inspection. 0 points. |
|
12
|
1
|
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 Some shellfish tags observed were missing the sale by dates. CDI/CBI- Educated PIC on the importance of marking the sell by dates. Also stated that all sell by dates shall be marked on all shell stock tags once the container is emptied. -1 point. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw pork belly was being stored over raw eggs and ready to eat food in 1 door unit, raw chicken was being stored directly over raw eggs in same unit. Uncovered bread was being stored directly under raw salmon in 2 door freezer. Also observed raw clams being stored directly over cooked shrimp in walk in cooler. CDI- all foods were rearranged as needed for compliance. -1.5 points. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Raw eggs, cooked artichokes, garlic and oil mix, cooked mushrooms and several other foods throughout refrigeration were measuring >45 degrees. Food items were either discarded or placed in the walk in cooler for aggressive cooling. Ambient air of 1 door tall refrig unit was 54 degrees. VR/CDI- Food items were moved from the cold hold unit and placed in the walk in cooler. Refrain from using unit until it is serviced. Technician was called during the inspection. REPEAT -1.5 points. Adjust violation moving forward or risked being placed on a risk control plan and losing double points for this violation. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Cooked artichokes, marinara sauce, and several other tcs foods were dated 12-12-18. Today is 12-21-18. CDI- Foods observed dated > 7 days were discarded during the inspection. -1.5 points.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Spinach and other tcs foods in refrigeration drawers and cold hold units were said to be in refrigeration since last night and lacked date marks. CDI- foods were dated during the inspection. Ensure that any foods left in the cold hold unit overnight have date marks. |
|
23
|
1
|
Consumer advisory provided for raw or undercooked foods |
Yes |
Yes
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure. Disclosure is missing from menus located inside the facility and the menu customers can review prior to entering the facility. REPEAT VR- 1 point. |
|
31
|
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 Red sauces made with tomatoes were cooling inside of very dense containers inside of the walk in cooler. CDI- red sauce was moved into more shallow containers and cooled in an ice bath. -.5 points. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.14 Backflow Prevention Device, Design Standard - P Backflow preventer is damaged on the outside can wash. Vacuum breaker leaks while in use. Will return to ensure that this has been adjusted within 10 days. VR - 0 points. Water hose was disconnected during the inspection. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Covered trash can was missing in unisex employees bathroom. 0 points.
General Comment: Observed cleaned dishes being stored near a service sink without a splash guard. Manager stated that this sink is rarely used and will be discontinued from use permanently. If unit is not discontinued from use then install a splash guard or move clean dishes at least 12 inches from water source. |