| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw tuna stored above ready to eat products in the salad 2-Door RI cooler. CDI-The tuna was moved to a different location. REPEAT.
Observed raw tuna stored above steamed crab legs in the front 2-Door RI cooler. CDI-The two sheet pans were rearranged to allow for the cooked crab legs to be stored above the raw tuna. REPEAT.
**Great job today on storage order. Points kept the same today, however points will be escalated during the next inspection if a violation is seen. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P; 4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF
Observed 148F at the main dish machine. CDI-The machine was drained, and refilled. Afterwards the dish machine read at 161F. REPEAT.
Observed 0ppm of chlorine sanitizer at the dish machine at the bar. CDI-The sanitizer was replaced and the machine was primed. The machine later read at 100ppm. |
|
19
|
0
|
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, spinach dip, and mushrooms hot holding below 135F. CDI-The bisque was discarded, and the mushrooms and spinach dip were reheated on the stove. |
|
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 product in the table top cooler, the front 3-door reach in cooler all holding product above 41F. CDI-The fingerling potatoes, bean sprouts, tomato jam, and roasted garlic were discarded and the raw fish, and butter had been moved to the walk in cooler for rapid cooling due to them being out for less than 2 hours.
*Huge improvement on cold holding. Points reduced today, however points will be escalated during the next inspection if there is a violation. |
|
31
|
0
|
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 lobster bisque cooling in a tightly covered container in the produce walk in cooler. The product was at 100F. CDI-The bisque was removed and placed into an ice bath to finish the cooling process. The bisque was then moved to be reheated as it was need for the hot holding line. |
|
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 wet cloths being stored on prep counter not in use. CDI-The cloths have been removed. |
|
45
|
1
|
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 doors being kept closed by cloths to the ovens. The managers stated that new ovens have been purchased and are on order. REPEAT.
Observed a missing light bulb to the hood vents. CDI-The light was replaced. REPEAT.
*Points kept the same today due to improvement on repairs noted on last inspection, however points will be escalated on the next inspection if not fixed. |
|
47
|
0.50
|
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 cleaning needed to the shelves in both walk in cooler, to the inside of the large 2-door reach in cooler on the grill line and to the outsides of the white bins holding dry storage. Have cleaned. REPEAT. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed cleaning needed to the floors of the dry storage room, especially underneath the storage racks. Have cleaned. |