| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 - Hand Drying Provision: Provide paper towels or approved alternative for hand drying at each handsink. (Pf)
Sink at the dish area was out of paper towels. CDI by PIC replacing. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 - Shellstock, Maintaining Identification: 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)
Fresh clams were found for a fathers day special. Two boxes still had a tag, however the open container did not have it's tag. PIC states it had been thrown away with the box when the box was open. PIC contacted the distributor who gave a "bed#11111" which Sysco states is how they track harvester numbers for a CDI. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. (P)
Found some raw oysters above stuffed mushrooms, salami, and pastrami in the walk in cooler on a speed rack. A ROP bag of NY strip was found in the same plate at hamburger in ROP prep top cooler where blood from the hamburger leaked onto bag. CDI by PIC voluntarily disposing. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-602.11(E4) - Equipment Food-Contact Surfaces and Utensils: Except when dry cleaning methods are used as specified under § 4-603.11, equipment such as ice bins, beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines, coffee bean grinders, and water vending equipment shall be cleaned at a frequency specified by the manufacturer or at a frequency necessary to prevent accumulation of soil or mold.
(REPEAT) Observed some mildew buildup on the side of ice machine. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 - Reheated for Hot Holding: Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. (P)
Found lasagna in the alto shamm hot hold cabinet at 108-130F. Employee stated they had taken it from the oven shortly before arrival, but they did not take temperatures beforehand. CDI by returning the lasagna to the oven to reheat. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 - Cooling: Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. (P)
Found mashed potatoes in the protein prep top cooler with a prep date of 6/23/26 at 49-51F. PIC states that they did not heat it this morning, these were cooled from the previous night in the walk in cooler and they were placed immediately in the prep top cooler. The walk in cooler was full today with a delivery, so it may have been stacked with other items that held in heat overnight. CDI by PIC disposing. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. (P)
(REPEAT) Found cooked pasta in bags in the ROP prep top cooler above 41F. Only the top portions were above 41F and the PIC states they have been in the cooler all night. CDI by PIC voluntarily disposing of the top portions. REHS suggests keeping a lid on these items to keep cold air. ROP filets were found overfull in the drawer section of the cooler, but when probed measured at 41F. CDI by PIC removing top section to another container. Found tomatoes in the protein prep top cooler and zucchini above 41F. These items have been in the cooler overnight. The drawer may have been left slightly open so that the front section warmed. All other items in the cooler were properly cold holding. CDI by PIC voluntarily disposing. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. (Pf)
Observed mushroom butter in a work top cooler without a date. PIC states the mushrooms were cooked yesterday. CDI by adding date. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted.
(REPEAT) The gasket at the worktop cooler across from the 1-door reach in cooler has torn gaskets. The wire racks in the walk in cooler are chipping paint/rusting. Gaskets at several coolers have been replaced since last inspection. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.17 - Walls and Ceilings, Attachments: Attachments to walls and ceilings such as light fixtures, mechanical room ventilation system components, vent covers, wall mounted fans, decorative items, and other attachments shall be easily cleanable.
(REPEAT) The caulk at the dish machine is peeling away and must be smooth/easily cleanable. |