| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) The person in charge shall be a certified food protection manager who has shown proficiency through passing a test through an accredited program. PIC serv-safe expired in 2025.
POINTS WILL BE TAKEN DURING NEXT INSPECTION IF NO EMPLOYEE HAS CERTIFICATION. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) (A) An employee shall eat, drink, or use tobacco in designated areas where the contamination of exposed food, clean equipment, utensils or other items needing protection can not occur. Plates of food and sandwiches were sitting on prep units employees stated it was for food tastings or mis-orders. Food must be disposed of or stored in a designated area after tastings. Employee water bottles were on top shelf inside the prep unit. Employee items need to be kept in a designated area inside units. CDI- Food was disposed of and water bottles were thrown away.
NO POINTS TAKEN |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Food shall be protected during storage, preparation, holding and display by preparing each type of food in separate areas. Tempura batter and flour in breading area is being used for both raw fish and raw chicken. Seperate battering stations must be prepared daily to prevent cross contamination.
CDI by separate areas being prepared |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)-There was dried food on the can opener and in area around the can opener. Can opener needs to be washed when used.
NO POINTS TAKEN |
|
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) Food prepared and held in a restaurant shall be date marked and disposed of after 7 days. Two containers of She-Crab soup was prepared on 5/18 in the walk-in. Inspection was performed on 5/27.
PIC voluntarily disposed of soup |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
3-501.19 Time as a Public Health Control (P) (Pf) Garnish items in the garnish prep unit is to be disposed of after 4 hours. Items were placed in the unit at opening and were not disposed of at lunch time. No record of when the items were placed in the unit was available at time of inspection. Tomatoes were 60 and tarter sauce was 48. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P) Toxic materials and substances shall be stored so they can not contaminate food, equipment, utensils, linens and single service articles. Ibuprofen was stored on center prep table in the kitchen and bathroom cleaner was being hung on the shelf over potatoes downstairs. Both items were removed and placed in a designated space. |
|
35
|
0.50
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 Thawing (Pf) Thawing shall occur under refrigeration or completely submerged under running water 70F or below. Upon entering kitchen calamari was thawing in the sink with no water running. Calamari temped at 76. PIC stated that water had been turned off and calamari had not been placed in refrigeration. Calamari was placed in a pan with ice and placed in refrigeration. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Controlling Pests (Pf) The premises shall be maintained and free of insects, rodents and other pests. The back door was open which was allowing flies to enter kitchen area. A screen or other means of prevention such as an air curtain needs to be added to the back door to prevent pests from entering.
NO POINTS TAKEN |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C) The compartments of sinks or basins used for washing and rinsing equipment, utensils, or raw foods shall be cleaned throughout the day at a necessary frequency. The 3-comp sink upstairs had items (hose) stored in it. Sink needs to be used for ware-washing only.
CDI by employee scrubbed and sanitized sink
NO POINTS TAKEN |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C)
Clean inside of units where food has fallen and is accumulating in the gaskets and the bottoms of the units. Replace torn gaskets on reach-in units that are torn (salad prep, sandwich prep, chef prep, sliding door prep unit) replace worn and stained cutting boards. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Units need to be cleaned (inside and out), Clean gaskets, Clean floors behind cookline where grease is leaking from fryers, Clean walls beside walk-in, Clean walls inside walk-in, Clean or replace missing vents in kitchen and restrooms, Clean under and behind dishwasher and shelves where pans are stacked, Clean sinks downstairs, Clean shelving units in walk-in, Clean vents in dessert units |