| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee at dish machine handle dirty utensils and then handle clean utensils without first washing hands. CDI- employee washed hands.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed multiple employees fail to follow hand washing procedures. CDI- employees washed hands following procedures. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed employees rinsing out wiping cloths in the hand sink. CDI employees directed to use sink only for handwashing. |
|
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 raw oysters stores over cooked crab legs. Observed raw shrimp and raw fish stored over cooked crab legs.
CDI by rearranged storage order. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P
Observed sanitizing solution in 3 comp sink testing 0ppm QAC. CDI- all utensils to be ran through dish machine. 3 comp sink to be used primarily for prewash per PIC.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up on inside ice machine ice chute. |
|
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 boiled eggs 90F at 2:45. Eggs were discarded for failure to meet cooling parameter of 70F within 2 hours. CDI by voluntary discard by PIC. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed sour cream on cook line 70F. CDI discard by PIC. |
|
23
|
0
|
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 inaccurate reminder statement on menu for consumer advisory. Observed asterisk on menu being used for food items that are not served raw or undercooked. Per PIC steamed oysters may be served “lightly cooked, but not raw”. This menu item needs to be marked with an asterisk.
Verification required within 10 days. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-101.11 Identifying Information, Prominence-Original Containers - PF
Observed mislabeled spray bottle containing degreaser labeled as sanitizer.
CDI by correcting label. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 boiled eggs stored in deep, covered container while cooling. CDI discarded due to improper cooling time. Observed chicken wings cooling in walk-in cooler in deep, covered container. CDI by placing on sheet pan to continue cooling process. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods.
Observed chicken wings thawing in the prep sink in standing water.
CDI placed under running water. |
|
35
|
0
|
Food properly labeled: original container |
No |
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 working containers on cook line. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected - C
Observed back door left open during inspection. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed wiping cloths stored in soapy water. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 rice spoon stored in standing water. |