|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open container of employee tofu stored with customer food in walk-in cooler. Observed insert pan of employee whole raw fish stored with customer food in freezer. Observed employee water bottle and keys stored above make table. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed several wiping cloths stored over side of hand sink in bar area and near dish machine. CDI: PIC placed wiping cloths into sanitizer buckets. REPEAT VIOLATION.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink close to sauce cooler in kitchen. CDI: Food employee provided paper towels. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed milk wash and batter next to fryers being used for both seafood and chicken. CDI: EHS provide education and PIC made separate batter and milk baths. 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 chlorine sanitizer in sanitizer buckets too high- 200+ppm. CDI: PIC remade sanitizer solution- 100ppm. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 noodles and hard boiled eggs cooling in walk-in cooler with only one degree change in approx. 30 minutes. CDI: PIC vented products and added ice to noodles. Observed raw shrimp and cooked lobster tail being cooling in make table with no temperature change over 30 minute period. CDI: Food employee covered product with ice. REPEAT VIOLATION. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pre-cooked crab leg and pre-cooked mussels and clams being held above 41F in make table. Ambient temp of unit 38F. Product thawed today @11am. Crab legs heavily overstacked in make table. CDI: Food employee lowered temperature of unit and product began cooling within 10 minutes. Food employee removed excess crab legs so they were no longer overstacked. REPEAT VIOLATION. |
|
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 lobster tail prepared @12pm being cooled in make table. Unit designed to cold hold, not cool. CDI: Food employee covered product in ice. Observed raw shrimp, noodles, and hard boiled egg being cooled in deep plastic containers covered with plastic wrap. PIC stated products prepared @1pm. CDI: EHS provided education and PIC vented product and added ice. REPEAT VIOLATION. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies throughout kitchen. |