| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed two hand sinks in downstairs front bar area blocked with trash cans, both sinks in upstairs outdoor bar with strainers inside, both being used as a dump sinks. CDI - trash cans moved, strainer removed from one upstairs sink.
6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at upstairs bar sink. Sign provided. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
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 ceviche on menu marked with consumer advisory asterisk as being offered undercooked or raw. Fish offered in ceviche were named Daily Catch fish, cod, shrimp. PIC explained that cod and shrimp are fully cooked with heat before being placed into lime juice but Daily Catch fish is not cooked with heat. PIC agreed to discontinue immediately serving Daily Catch fish in ceviche unless it is fully cooked to 145F for at least 15 second first. VR - verification required. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
Yes |
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 clam chowder and corn in walk in cooler. Each had been cooling for more than two hours but neither had yet reached 70F. Both corn and chowder were voluntarily discarded by PIC. VR - verification required. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed clam chowder at 118F, grits and rice and creole sauce and cheese sauce all at 115F in hot holding. All five items had been in service less than two hours and were reheated to well above 165F, then returned to hot holding. VR - verification required. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed Cole slaw in countertop cooler holding at 44F. CDI - cole slaw moved to walk in to rapidly rechill, countertop unit temperature reduced. points not escalated as only one item was above 41F. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 unsalted citrus butter stored for 4 hours out of temperature control. Facility marks the 4 hour time interval but does not have a written procedure prepared in advance. Template and directions provided to PIC. VR - verification required. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P. Observed spray bottle of glass cleaner stored hanging on a shelf holding bread. CDI - glass cleaner moved. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
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 grilled corn on the cob and two deep pans of clam chowder both cooling in pans of ice in walk in cooler. Neither item cooled quickly enough. Two shallower pans of grits did cool quickly. VR - verification required. Will return to ensure processes have improved. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.Observed two employees wearing wristwatches while working with food. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.
Observed sanitizer bucket stored on the floor and holding sanitizer at 0 ppm quat. Bucket was moved off the floor, sanitizer solution was replenished. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
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 oyster shucking knife stored in cold water between uses, Observed butter scoop stored in room temperature water. Shucking knife replaced and stored in dry pan, butter scoop moved to utensil water at above 135F. |