| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
12
|
2
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
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 Observed over half of the shellstock tags with no last date sold marked. Observed shellstock bags/containers being split and tags not with all products. VERIFICATION REQUIRED
NOTE: Facility is reusing oyster shells, and not following NCGS 130-248(c3). Facility was provided with all information today in order to come into compliance. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp and raw Mahi stored over impossible burger in walk in cooler. Observed mahi stored behind ready to eat food in fry cooler, and masago stored behind ready to eat food in oyster cooler. CDI: All items properly reorganized. Storage order diagrams provided today. REPEAT VIOLATION |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm quat coming from sink dispenser. Bulk sanitizer bottle was empty. CDI: Sanitizer bulk bottle was replaced and then sanitizer was the correct concentration. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 several large containers of fries in walk in cooler cooling from yesterday at 43F. CDI: Fries voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one bottle of ranch and one bottle of poke sauce stored above 41F in ice. All coolers were properly maintaining temperatures. CDI: PIC was provided with TPHC paperwork and filled it out for these items. Poke sauce will be put into a smaller bottle so ice goes up and around the product. REPEAT VIOLATION Significant improvement from previous inspection. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 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 Observed no date mark on large tub of pasta and rice in reach in cooler. Overall date marking practices and systems are good throughout facility. CDI: Items dated. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 blanched fries in large containers with lids in walk in cooler cooling. Observed pico and chicken salad placed in prep top to cool. CDI: Fries voluntarily discarded. Pico and chicken salad rapidly cooled. REPEAT VIOLATION |
|
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 unlabeled squeeze bottles of clear liquids and oils in facility. CDI: Bottles labeled. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths throughout facility stored in 0ppm quat sanitizer. CDI: Buckets refilled. |
|
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 ice tongs stored in pan with squeeze bottles. CDI: Tongs moved to ice bin. Observed a second ice bin where tongs were down in ice. CDI: Tongs moved. Observed a couple of scoops in cooler drawers where handles were down in product. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet stacked pans stored as clean. REPEAT VIOLATION |