|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
12
|
2
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
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 no documents for parasite destruction at facility. PIC states ceviche is made with red snapper that is wild caught. Shrimp is also served raw. Parasite destruction documentation needed for this item also. REPEAT. Verification within 10 days. In the meantime, PIC stated they will cease serving ceviche until proper documentation is received. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal containers with sticker residue stacked and stored as clean. Verification that issue has been resolved within 10 days. REPEAT. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P: Cooked onions previously cooled found not on direct heat, said to be reheating for holding. Onions were not coming up at a rate where 165F would be attained within 2 hours. CDI- PIC placed onions on flat top and quickly brought them up to 178 F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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: Found Breakfast sauce and Campechana sauce dated from Sept 12 and 13, CDI- voluntarily discarded. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wiping cloths held in solution that measured 0 ppm sanitizer (quat) |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Some split door gaskets in reach in coolers. Replace, repair as needed. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C: Some spray ports in high temp dish machine severely clogged with food debris. |
|