| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
12
|
0
|
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 Observed one pan of oysters (Shipwreck)with no tag. PIC and employee stated it was back up for the oysters on the top area. CDI: Oyster tag was copied and placed in pan. EHS reminded employee that each pan shall have a tag to ensure it is known which batch the oysters are from. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a several pans with food debris on them stacked and stored as clean. CDI: Pans were taken to the dish area and properly cleaned. PIC reminded employee who was washing dishes to carefully check for stuck on food or debris.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed left side ice machine with back build up on chute. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed many items on prep line above 41F including but not limited to mushrooms, buttermilk, spinach, and cheese sauce. CDI: Items were permanently placed on TPHC. PIC began listing out items and will be following procedures that are currently written for some select items. Items were verified with back up batches holding in the cooler they came from at or below 41F. Observed oysters that were not covered in ice holding above 41F. EHS noticed that oysters are still 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. Facility added more ice to rapidly cool items. Oysters in walk in were 36F. REPEAT VIOLATION |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 butter labeled “4 hours” and not with a start and end time. CDI: Butter was replaced and proper start and end time was written. All other items held on TPHC were in compliance today. |
|
31
|
0.50
|
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 lobster tails cooling from prep in a deep pan in the walk in cooler. Observed large deep pan of calamari cooling in the walk in cooler. CDI: Items were moved to shallow pans. Calamari was moved to the chest freezer for rapid cooling. REPEAT VIOLATION Overall facility has made significant improvements with regards to cooling practices. EHS observed several items cooling throughout facility that were both from prep and from cooking. Facility has implemented one on one training with associates regarding new practices as well. Future cooling violations may result in permit action. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
Yes
|
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 spoon/scoop handle stored down in butter and crab cake mix. CDI: handles were removed. REPEAT VIOLATION Previous violation corrected. |
|
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 wet stacked containers stored as clean near the chest freezer. CDI: Items were separated for air drying. REPEAT VIOLATION |
|
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 ice scoop holders are cracked. Observed gaskets damaged on several cooler drawers. REPEAT VIOLATION PIC showed EHS were ice scoop holders were replaced from previous inspection. EHS and PIC discussed alternative ways to store ice scoop. Observed exterior of chest freezer is rusting and no longer smooth and easily cleanable. Seal areas to prevent paint from chipping (interior of cooler is in good repair). Observed shelving in the walk in coolers are no longer smooth and easily cleanable. Repair or replace as necessary. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interiors of some cooler drawers with food debris and build up. Ensure more frequent cleaning. REPEAT VIOLATION Previous violation corrected. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed drop ceiling where several small wares are stored in bus tubs is damaged and paint is chipping. Repaint area and protect surface as needed to prevent contamination. |