| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P) - Employee observed cooking crab legs, then washing his gloved hands briefly in the had sink, and turn water off with out a barrier on the faucet handles. When gloves are soiled, when changing tasks, or returning to the kitchen remove gloves and wash hands using a barrier to turn water off to prevent recontaminating hands.. Do not wash or reuse gloves. CDI - and employees re-washed their hands and used a paper towel to turn off the water faucet. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 Shellstock, Maintaining Identification (Pf) - Establishment has tags kept shell tags for clams and oysters but the date of the last item sold from the batch is not written on the tags. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label. Verification Required by 6/28 to ensure that establishment is writing the dates of the last shellstock sold on tags. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) - A ziplock bag of raw chicken, was observed in a chest freezer sitting ontop of popcicles, which was sitting on a box of raw hamburgers. Ready-to-eat/fully cooked foods shall be stored above raw product and raw foods stored in order of final cook temperature with raw poultry on the bottom. CDI - Foods rearranged by PIC. Popcicles wereas voluntarily discarded. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Repeat - Food temperature thermometer observed stored with accumulation of food debris. Food thermometers shall be cleaned before using or storing. CDI: Employee used sanitizer cloth to clean thermometer. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P)TCS foods shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. (P) Fish that was thawed under running water was placed into the prep units to cool after panned. PIC states this was around 10:30 - 11:30am. At 4PM the fish was still observed at 52F and 46F. TCS foods prepared at ambient temperatures must be cooled to 41F within 4hrs. CDI- PIC voluntarily discarded the fish. Units are not working properly and this was a contributing factor to the slow cooling times. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) - A tub of buttermilk dip was sitting on top of ice, was observed at 54F next to the fry station and heat lamp. Sliced tomatoes in the right prep top overnight were 51F. Grilled chicken in the right prep bottom overnight were at 43-45F. Pico prepped yesterday was 46F and tomatoes were 44F. Flounder in the left prep bottom overnight was observed at 46F. Raw eggs and sour cream were observed in the walk in beer cooler. A cracked egg was temped at 46F and the sour cream was 43F. A tub of cold cooked shrimp was placed directly on top of recently steamed shrimp, causing the cold shrimp to rise to 54F. The 2 door prep unit in the prep area is holding marginal temps from 41-43F. The tall reach in cooler in the back storage area, typically only used for bread had a case of eggs in it. A cracked egg from the case was 50F. Cold TCS foods shall be maintained at 41F or below. PIC voluntarily discarded above temp more than 4 hrs. items.VR - Return visit required to verify the units are holding at 41F or below. Units are to operate with ice baths tonight Emergency repair tech coming tomorrow . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) - Cream cheese and spinach left over from brunch were observed without date marking. All RTE TCS foods shall be marked with the prep date. CDI - Dates added. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf) -The new brunch menu offers eggs cooked "your way". There is no asterisk, reminder or warning on the menu. The new dinner menu has a consumer advisory, reminder, and asterisk are all on the menu, but they are not clearly grouped together. The reminder and disclosure are on opposite sides of the menu. There is also an asterisk on the shrimp bowl which by being there indicates that shrimp may be served undercooked. CDI -These are the newly printed menus. Assistance has been offered multiple times to provide assistance proofreading before. Temporary Consumer advisory signs printed from CDP. Verification required within 10 days to see that menu has been corrected in some way. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-206.11 Restricted Use Pesticides, Criteria (P) Can of spray pesticide for domestic use observed under the hand sink in the kitchen. Only use pesticides approved for use in commercial kitchens and follow manufacturer's instructions. CDI - Can removed by PIC |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf) Prepped fish, tomatoes, lettuce and pico were placed into the two kitchen prep units to cool, they are not holding at 41F or below. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. VR - Verification required to verify that establishment can operate and have sufficient capacity to cool.
3-501.15 Cooling Methods (Pf) Recently prepped pico was placed direclty into the open and active prep top to cool. Hot, steamed shrimp was placed in a tall reach in wihile tighlty sealed. Vent lids, use ice, ice baths, the freezer or other approved methods to rapidly cool RTE TCS Foods. CDI - recently prepped items moved to other working units. Lid on hot shrimp was vented. |
|
35
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing (Pf) - Tuna observed thawing insealed ROP in the reach in cooler. Thawing must occur under refrigeration (41F or below); as part of the cooking process; or under running water that is less than 70F and ice may be use to ensure the food item does not reach above 41F. CDI - Tuna voluntarily discarded by PIC. |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 Temperature Measuring Devices - Functionality (C) Thermometers needed in each refrigeration unit are missing. Units are exhibiting inconsistent temperatures and thermometers are needed to monitor ambient temperatures. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Outer Openings, Protected (C) - Repeat -Because restaurant is open air style, there are no screens or self closing doors to keep out insects or vermin. Flies were observed in the kitchen during the inspection. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Wet wiping cloth observed on prep surface. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution of 50-100 ppm chlorine. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-Service and Single-Use Articles - Use Limitations (C) Establishment is storing cut citrus in plastic containers that previously held raw oysters. These items are not designed for re-use. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C): Repeat - Middle panel between doors of the 2-door reach-in cooler by cookline observed detached/dented. The tall 2 door reach-in cooler by cookline observed with rusty shelving and finish is peeling off inside the unit. It is also filling with water and spilling out. Additional rusty shelving noted on the cookline and in back storing clean equipment and utensils. The 2 door reach in at the waitress station is dripping condensate internally which is being collected in a cup to protect the food. Equipment shall be maintained in good repair. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices (Pf) - Establishment does not have test strips for the chlorine sanitizing solution used in the 3 comps sink. A testing method to confirm sanitizer concentration needs to be available at all times. VR - Verification required to see strips have been obtained. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)Interiors or equipment have buildup of crumbs or condensate |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat. Repeat - Prep sink faucet is not controlled by handles. Food employee must get on hands and knees to turn the prep sink water on and off for thawing seafood. The faucet at the 3 comp is leaking. THe 3 comp sink is also leaking underneath. The men's room toilet is soiled and will not flush. Plumbing systems shall be maintained in good repair. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures (C) Repeat - The grease trap area is full of trash and one must walk on broken pallets to access the crusty grease trap. Damaged Rusty cooking oil barrels observed with standing water. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, and clean. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) - Repeat. General cleaning needed under equipment in corners and in hard to reach areas. The walls and ceilings have a discolored build up of dust and debris at the cookline and above 3-compartment sink. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C) -Repeat - Lighting observed ranging from 9 to 44 foot candles behind server station, and 6 foot candles in the men's restroom. Light intensity shall be 50 foot candles in areas with food preparation and 20 foot candles in the toilet rooms. |