| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed employee drinks stored throughout the cook line, on top of a flour bin and on shelving above cook line. CDI by removal or discarding. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 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 Provide dates when last shellstock from the container is used. Observed no dates on shellstock labels. VR- Return visit required for correction within 10 days, provide dates on tags beginning today. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed bags/pans of raw chicken stored over onion rings in the walk in freezer. Observed pans of raw shrimp in the reach in freezer stored on shelving above bags of french fries. Also discussed tongs used for seafood being stored in raw chicken wing container. Also recommend re-arranging storage in flip top cooler to ensure raw items do not drip on to cooked products. CDI- by rearranging to proper location and removing tongs to be W/R/S and placed back for proper storage. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure on menu for items served raw or undercooked. VR- provide sample corrected menu within 10 days. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle with cleaner without a label. CDI- labeled while onsite. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Observed a minor amount of spice containers or squeeze bottles without labels. CDI- all labeled while onsite. |
|
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.
Observe scoop used for cooked rice stored in a container of room temperature water. CDI- by removal to W/R/S and store dry. Advised to replace q4 hours or before if needed. |
|
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 a minor amount of plastic food storage bins stacked while wet. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
Observed unused equipment stored in dumpster enclosure and near back door: walk in cooler doors, booth cushions, dishmachine, etc. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Provide a designated area for employee drinks. |