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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 Parasite Destruction (P). Fish used for ceviche is being prepared without heating the fish and staff was unable to provide parasite destruction letters. Before service in ready to eat form, raw, raw- marinated, partially cooked, or marinated-paternally cooked fish shall be frozen and stored at room temperature -4 or below for a minimum of 168 hours in a freezer; frozen at room temperature -31F or below until solid and stored at 31F or below for a minimum of 15 hours; or frozen -31F or below until solid and stored at room temperature -4F or below for a minimum of 24 hours. CDI: Ceviche was discarded, and fish and shrimp for ceviche will be cooked until they obtain the letters. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P). The chlorine sanitizer at the dish machine tested at 10ppm. Chlorine sanitizer shall be used according to EPA label and at food contact strength. CDI: Dish machine was adjusted to dispense sanitizer at 100ppm. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P). Rice and sushi rice cooling from the night before did not reach 41F within 6 hours. Time/temperature control for safety food shall be cooled from 135F to 70F within 2 hours, and from 135F to 41F within 6 hours. CDI: Food was discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). The pasta in the two door cooler was cold holding above 41F. The meat in the low boy cooler was cold holding above 41F. The salsa in the prep cooler was cold holding above 41F. Salsa had been left out when when placing in to go containers. Time/temperature control for safety food shall be maintained at 41F or below. CDI: Food was discarded. Food that had been relocated from the WIC that morning was not discarded. Coolers were serviced during the inspection. Salsa was relocated to the walk in cooler to cool down. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11(B) Variance Requirement (Pf). Establishment was making beef jerky. A food establishment shall obtain a variance from the regulatory authority before curing food. CDI: Food was discarded. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf). Rice was being cooled in large, tightly covered containers. Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: placing the food in shallow pans, separating the food into smaller or thinner portions; using rapid cooling equipment, stirring the food into a container placed in an ice water bath; using containers that facilitate heat transit; adding ice as an ingredient; or other effective method. When placed in a cooling or cold holding equipment, food containers in which food is being cooled shall be loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI: Food was discarded. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C). The low boy coolers, sushi cooler, and two door upright cooler were cold holding above 41F. Equipment shall be maintained in good repair. Equipment was serviced during the inspection. |
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