| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. -Pf The hot water valve was turned off on one hand sink. It was turned on during inspection and hot water became available.
6-301.14 Post a handwash sign at each handsink. Restrooms need hand washing signs.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed 1 kitchen hand sink blocked by trash can. Can was moved. Observed hand sink at the bar used as a dump sink. Reminded that they can only use hand sink for hand washing. |
|
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 Tags are not being kept with the shellstock. They are being placed in binder before last of the oysters are finished. Tags are organized by month but not date. Keep them in chronological order. Return visit required. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed bags of raw shrimp stored over impossible burger pack. Reorganized. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with food debris. It was broken down for cleaning. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous foods throughout that were holding above 41 in prep unit tops. Removed and placed in walkin freezer and walkin cooler to rapidly chill to 41F. Observed kale chips sitting out at room temperature but that were still soft (not dried) with oil. These need to remain refrigerated. Discarded.
Observed foods prepped today that were not properly cooled (see cooling methods violation) and were holding above 41F. Return visit required. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 plastic containers lidded and stacked with food that was cooling (edamame, pasta, tomatoes, sweet potatoes, shredded lettuce) in walkin cooler. Separated and cracked lids.
Observed mixed vegetables that had been cooked today placed in prep unit while still warm (70F). They were discarded. Ensure you cool all foods to 41F or lower before placing in prep units.
Do not overfill containers in prep units. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
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 container of fresh cut fries fries on the floor. Moved to shelving. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans wet stacked. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Pre wash sprayer at dish machine has been removed due to disrepair (flooded area). Replace with properly operating pre wash sprayer. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items (coffee cup and cell phones) on bar top with liquor bottles. |