| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf Employee was observed rinsing out rag in handwash sink. CDI through education to only use handwash sinks for handwashing, |
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 - Shellstock, Maintaining Identification: Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. Pf Shellstock tags were found to be out of chronological order. CDI through education. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P Raw tuna was found over cooked crab in walk in cooler and ginger glaze was found stored under raw shrimp in 1 door cooler. CDI by PIC who rearranged to proper storage. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 - Reheated for Hot Holding: Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. P Queso was found reheating in soup well at snack bar for 45 minutes at 91F degrees. CDI by PIC who had queso taken to kitchen and heated up to 166F. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P Pizza was found in snack bar between 108F-115F degrees. CDI by PIC who placed items on 4 hour hold to be discarded. Time as a Public Health control paperwork left with operator who is going to place items on TPHC. Pizza was placed in holder 10 minutes prior. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P Prep top cooler was found holding foods between 48F-53F degrees. Employee stated they have a maintenance order in as unit is freezing over. PIC removed items to cool in walk in as they had been in cooler less than 30 minutes. Items will be kept on ice on a 4 hour hold (TPHC). Verification required in 3 days (6/8/26) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf Cooked chicken, crab cakes, parfait, and aioli were observed with no date. PIC stated items had been prepped more than 24 hours prior. CDI by PIC who date marked items.
3-501.18 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition: 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 Cooked pork, turkey, and risotto were found to be past their 7 day prep date. CDI by PIC who voluntarily discarded. Repeat. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 - Common Name: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf One sanitizer spray bottle was observed with no label. CDI by PIC who labeled. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Lemons and limes were found stored under paper towel holder at waitress hand wash sink causing high risk of contamination due to water dripping/splashing. CDI by employee who moved. Repeat. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Air dry equipment and utensils after cleaning and sanitizing. One pan was found wet stacked. CDI by PIC who rearranged for proper air drying. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. Detail clean vent hood to remove grease build up. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 - Intensity: The light intensity shall be at least 50 foot candles in food prep areas. 27 foot candles in the fry area. Repeat. |