| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table during at beginning of inspection. CDI: Drink voluntarily discarded. REPEAT VIOLATION previous issue corrected. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands for less than 15 seconds. Observed employee use bare hands to turn off faucet twice. CDI: Employee rewashed hands, at direction of EHS and PIC. REPEAT VIOLATION
2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash hands in prep sink. CDI: Employee properly washed hands in handsink. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink on line blocked by trashcan and dirty dish bin on the floor. CDI: Trashcan relocated and bin pushed under the sink, rather than in front of the sink to allow for access. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-202.18 Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf Observed box of shellstock in reach in cooler with no tag. PIC stated that shellstock was delivered yesterday and that it has not yet been opened. CDI: Copy of the tag was sent from distributor, printed, and affixed to box. EHS recommends that each box/bag is checked upon delivery to ensure that tag is present.
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 Observed some tags retained but with no date marked on them. VERIFICATION REQUIRED Observed mussel tag separate from mussels. CDI: Tag taped to the pan. Observed two oyster tags in one bin and none in another. CDI: Tags rearranged placed in proper bins. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over washed produce in walk in. Observed unwashed produce stored over ready to eat lobster and mussels in reach in cooler.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw meats stored over ready to eat soup in walkin.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee don chef jacket, roll sleeves, and adjust uniform with gloved hands, and then scoop and mold rice for poke bowl. CDI: Employee discarded gloves, washed hands, and donned new gloves.
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored behind raw burgers in prep top. CDI: Products reorganized. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer, not used today per PIC and employees, with food debris on blade and other surfaces. CDI: Slicer cleaned during inspection
________________________________________________________________________________________________________________________________________
Continued from #12: 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 parasite destruction letters present in facility, but no way to determine which company is providing the fish from the distributor invoices. VERIFICATION REQUIRED |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed butter on counter under no temperature control. CDI: Butter labeled with start and end time. TPHC procedures filled out during inspection. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed "family meal" smoked salmon stored over ready to eat customer food. CDI: Family meal item relocated. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employe preparing food in back prep kitchen with no hair restraint. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed rice scoop, rice ring mold, and tongs stored in water on cook line below 135F. CDI: Items removed from water and placed on plate. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed reach in freezer not functioning on line. No items stored in the freezer and operator stated that it was not working at the beginning of inspection. REPEAT VIOLATION Previous issue fixed. |
|
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 gaskets throughout facility with food debris. |