| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in handsink at dish area. CDI: Handsink cleaned. REPEAT VIOLATION Improvement made in that no physical blockages to the handsink were present. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
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 no date marked on approximately 3 weeks of shell stock tags. VERIFICATION REQUIRED Observed multiple oyster tags stored in containers of oysters. Observed one bin of oysters in walk in with no tag and one bin in the cooler drawer with no tag. CDI: Oyster tags properly relocated. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw steak stored behind ready to eat items in cooler drawer. CDI: Products rearranged. REPEAT VIOLATION |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed butter cooling at a rate of .04F/min. CDI: Product relocated to ice bath for rapid cooling.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed steak tartare cooling at a rate of 0F/min. CDI: Product moved to walk in cooler for rapid cooling. Observed salmon cooling at a rate of .016F/min. CDI: Product relocated to flat sheet pan for rapid cooling. REPEAT VIOLATION |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cooked eggs held on TPHC with no time and not fully cooled to 41F (as procedure stated) before being placed on the line. CDI: Product returned to walk in for cooling, new procedure written tonight so that egg is cooked and then immediately placed on TPHC from final cook temp. REPEAT VIOLATION Improvement made in that only one product was done incorrectly. |
|
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 butter cooling in the walk in while covered and in deep pans. CDI: Product placed back in ice bath. Observed several items cooling in prep tops and in cooler drawers. CDI: Products moved to flat trays in the walk in cooler. Observed fresh cut steaks cooling while tightly covered in walk in cooler. CDI: Product placed on sheet tray and rapidly cooled. Observed calamari cooling in deep, tightly covered container at 67F. CDI: Product split up into smaller containers and bags of ice placed in it for rapid cooling. REPEAT VIOLATION |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wiping cloth bucket stored on floor at steak station. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes stored as clean. CDI: Dishes separated. REPEAT VIOLATION
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed beef tartare stored directly on clean plate used for salads in reach in cooler. CDI: Top plate taken to dish area for washing. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in severe disrepair. CDI: Cutting board voluntarily discarded. |