| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one open employee beverage on prep table. Table was not being used. Drink was relocated to designated area. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed men’s restroom paper towel dispenser empty. Towels were stocked during inspection. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
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 Dates were missing on tags when last shellstock was used. They have only gone through 3 bags of oysters since opening so they were easily identified by date. Corrected during inspection. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara at 109F in crock. Moved to wok and reheated to above 189F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed unsalted butter with herbs sitting out at room temperature next to grill. We discussed moving to salted butter or moving to Time as a Public Health Control. This will be used within 4 hours of bringing it out of the walkin cooler. Return visit required to ensure it’s either under time or temperature control. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open package of clam chowder, broth, unsalted butter, milk, heavy cream, items on prep line (such as cut RTE sausage) without date marks. All were made/opened within the last 2 days and will be used within the next 2 days. Return visit required to check date marking within 10 days. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf No procedures on site for items that are held on time: potatoes, corn, and chicken wings. Wings were labeled with 4 hour time frame but corn and potatoes were not. Staff advised they sell out of the corn and potatoes quickly.
TPHC Template was sent via email and return visit required within 10 days to ensure compliance. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle of table cleaner unlabeled. Labeled during inspection. |
|
31
|
0
|
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 gumbo in large pot in walkin cooler. It temped at 41F but per chef, they move the entire pot into the walkin cooler to chill overnight. Advised to move to shallow metal pans, stir frequently. We even discussed using an ice wand.
Observed spaghetti overstacked in walkin cooler and intervened by having them spread it out in a shallow metal pan. We discussed using ice in the rinsing process after cooking. |
|
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 squeeze bottles of sauce in prep unit without labels. Staff agreed to label. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed one chopper and one toaster oven that are labeled for Household Use Only. Discontinue use. |