| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand wash sink at bar blocked by blender. CDI, blender removed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled containers and utensils stored as clean Observed black build up on ice chute in ice machine. CDI, items removed for W/R/S.
Verification required for ice chute. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
Repeat: 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 hard boiled eggs, mussels, shrimp, wings and Tilapia cold holding above 41F. PIC states foods were prepared between 12:30-1PM. EHS explained to PIC that foods shall be cooled down to 41F before placing in cold holding units. CDI, items moved to walk in and freezer to cool. Foods reached 41F by end of inspection. |
|
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 corn hot holding at 72F. CDI, corn reheated to 165F. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat: 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 shrimp, mussels, hard boiled eggs, tilapia, and wings cooling in deep bus tubs covered, and in cold holding units. EHS explained to PIC that foods shall be cooled in shallow, uncovered sheet pans in walk in cooler or freezer prior to placing in cold holding units. CDI, items moved to walk in cooler freezer to cool. Foods reached 41F by end of inspection. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
Repeat: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of spices with no labels. CDI, items labeled. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach crawling on knives in storage. CDI, knives removed for W/R/S. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of seafood stored on floor in walk in freezer. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 scoop with no handle being used for rice. CDI, item removed by PIC. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic containers wet stacked. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of to go containers stored on floor in dry storage. CDI, item relocated. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed toilet at womens restroom out of service. PIC states plumber service request has been made to plumber. |