| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored behind ready to eat food in the cooler drawer. CDI: Eggs were rearranged. |
|
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 lobster bisque soups holding at 130F-133F. CDI: Soups were rapidly reheated to over 165F in the steamer. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed oysters holding at the top of the pan at 58F. Observed items in the salad area prep top holding above 41F. Observed stuffed shrimp holding above 41F. CDI: Oysters were rapidly chilled. All other items were placed on a 6 hour TPHC for tonight. EHS noticed that oysters are now being stored in a prep top, rather than cooler drawer. Due to this item not being of consistent texture or density and lots of air space around the product, it is recommended that facility store oysters in drawers where chilled air can flow around the product. This is the same case for the stuffed shrimp.
NOTE: When EHS arrived, PIC stated that the air conditioner for the facility was not working and the back up one was just turned on and not running at full capacity. The part to fix the AC has been ordered but there’s no arrival time. EHS suggested filling pans half way as the bottom of items in the prep tops were holding at 41F and below. Alternatively, facility could hold some items on time for 6 hours as units were keeping food well below 70F in order to maintain compliance. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 date mark on beschamel sauce was today, but product was made 2 days ago per PIC and the batch in the walk in. EHS reminded staff that the date of the original prep of the item needs to be on all pans. Observed fish stock in walk in with date of 5/21. Fish stock is used in the Kung Pao sauce, which was dated for 5/26. CDI: Product was dated for the oldest ingredient and will be discarded after today’s shift as this is the last day. EHS and PIC discussed that if fish stock was made and then frozen the same day how this could help with ensuring that sauces would not expire quickly. |
|
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 crab cooling in cooler drawer. Observed lobster cooling while tightly covered in prep top. CDI: PIC relocated lobster to a sheet tray in the walk in cooler. PIC relocated crab to the freezer. Product cooled to 41F. Observed carrots and truffle mushrooms cooling in prep top cooler. CDI: PIC relocated carrots to the walk in. PIC stated she will place mushrooms in the walk in for storage prior to prep to eliminate cooling. REPEAT VIOLATION Future cooling method violations may result in permit action. |
|
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 scoops at the dessert station stored in standing water. CDI: Scoops were moved to the “ice cream scoop” cup with the running water for storage. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked bowls stored as clean at the salad area. CDI: Bowls were separated for air drying and PIC discussed drying with dish person. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed ice scoop holders are cracked. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside of ice scoop holder with black build up. CDI: Scoop holder was properly cleaned. |