| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 at bar area blocked with empty sanitizer bucket. CDI: Bucket removed and access restored. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
Yes |
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 that facility was unable to provide documentation from seafood purveyor regarding the parasite status of fish used for ceviche. VERIFICATION REQUIRED within 10 days to determine compliance. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw seafood in cold drawers on the main cook line and a prepared food item stored beneath raw fish and shrimp in walk in unit. CDI: Storage order corrected. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all items held in ice baths in nonfunctional flip top holding above 45F, as well as bagged potatoes in adjacent flip top unit, holding above 45F. Ice baths were not sufficiently high to keep products cold. CDI: All out of temperature items that had been prepared more than an hour prior were voluntarily discarded and the other out of temperature items were sent to walk in for rapid cooling to 41F. PIC has order in for repairs to nonfunctional unit. VERIFICATION REQUIRED within 10 days to determine long term compliance. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one container of morita mayo with incorrect date (05/30) and unlabelled containers of cream products. CDI: Mayo date corrected and cream products were voluntarily discarded. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory missing disclosure asterisks and verbage linking specific food items to consumer advisory reminder. VERIFICATION REQUIRED within 10 days to determine long term compliance. |
|
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 Observed several deep metal pans of grilled tomatoes cooling at an insufficient rate in walk in unit. Observed that cooked chicken was placed directly under cooling tomatoes, which could have slowed the cooling process for tomatoes. CDI: Tomatoes were spread out in hotel pans and chicken rotated to top of cooling shelf to facilitate rapid cooling. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one oil squeeze bottle with no label, as well as some spice shakers with no labels. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket on cook line reading less than 50 ppm QAC after being refilled. CDI: Bucket emptied and refilled with sanitizer reading 200 ppm QAC. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 in use utensils at dessert area sitting in room temperature water and scoop stored down into bulk dry product in area to the right of warewashing room. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups behin bar area displayed with lip contact surface exposed to potential contamination from air. |