| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw seafood beside ready-to-eat foods in fliptop 1.
CDI- PIC lids all raw items, creates inches of separation between RTE and raw. (-0) |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed many dishes stored as clean with visible food debris.
CDI- EHS oversees re-wash, rinse, sanitize of all dishes with debris. EHS advises monitoring efficacy of ware-washing more carefully. (-3) |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT -> No escalation of points due to substantial improvement from previous inspection.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed cooked mussels in above container fill line in fliptop at 43F. PIC states mussels were thawed and portioned into containers this morning.
CDI- PIC voluntarily discards top layer above 41F, bottom layer at 41F and below remained. Ambient temp of unit observed below 40F. (-1.5) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed nearly all RTE items prepped this morning without date marks. EHS confirmed prep date with PICs and Chefs.
CDI- PIC dates all items. EHS advises PIC to establish a date marks procedure and ensure all staff are trained on it. Any ready to eat food that is prepped or opened and kept onsite for more than 24 hours should receive a date mark; this includes tartar sauce (once removed form original container) and fully cooked mussels (once removed from frozen storage for thawing). (-1.5) |
|
33
|
1
|
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 large plastic tub of cooked mussels cooling in WIC with cellophane wrapping to preclude proper air circulation.
CDI- PIC unwraps container. EHS also advises use of shallower containers for cooling. (-1) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
Observed multiple fryer baskets with deteriorated metal wire, no longer safe to use. Also observed spoons with unsealed wooden handles beginning to splinter, and is no longer cleanable.
CDI- PIC removes worn baskets form service and replaces with new baskets form dry storage area. Spoons also voluntarily removed from service. (-0) |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.18 Maintain wash, rinse, and sanitize solutions clean.
Observed extremely cloudy water in use at wash basin of 3 compartment sink.
CDI- Sink drained and refilled. EHS advises changing water in sink basins when visibility is too reduced to see into clearly. (-0) |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT.
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed rust and corrosion on metal racks inside WIC, and accumulated debris beneath wall-mounted racks in area to side of cook line where two prep sinks are located. Increased cleaning frequency is advised. (-1) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT.
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 build up of dark residue on cook line fryer hoods. EHS verified the hoods are cleaned twice yearly. EHS advises PIC to increase frequency. EHS also observed food debris on floor in main kitchen, increased cleaning frequency also advised. (-1) |