| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.
Observed prep cooler with raw beef being stored above cans of crab. CDI- PIC restored proper storage order.
Observed prep top 2 with raw beef being stored directly over hot dogs. CDI- PIC restored proper storage order. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-DAY VERIFICATION REQUIRED
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed prep top 1 cold holding cooked lobster, cooked shrimp, and chopped lettuce above 41F (44F, 43F, 44F respectively). CDI - PIC voluntarily discarded items.
Observed 2 door RIC 2 with Branzino, blanched french fries, mixed cheddar, and raw beef meatballs cold holding above 41F (47F, 45F, 52F, 50F respectively). PIC voluntarily discarded items other than the raw beef meatballs which were put in the WIC to cool below 41F.
Observed WIC with potatoes cold holding at 44F. CDI - PIC voluntarily discarded item. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed 2 door RIC 2 cold holding roasted red peppers and butter/cream mixture with prep dates of 5/22 and 5/20. Both items exceeded the T/T window. CDI- PIC voluntarily discarded both items.
Observed prep top 2 with date mark with 5/22. CDI - PIC voluntarily discarded items.
Observed prep WIC holding portioned braised beef containers with date mark of 5/15. CDI- PIC voluntarily discarded item.
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed prep top 2 cold holding shredded lettuce and tomato slices with no date marking. PIC verified prep date was the day prior to inspection. CDI- PIC voluntarily discarded items.
Observed fruit mix containing melon in prep top 4 with no date marking. CDI- PIC voluntarily discarded.
Observed several pulled from frozen items with a missing date. CDI - Items were voluntarily discarded. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
10-DAY VERIFICATION REQUIRED
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf
Observed menu Wildcat Restaurant & Bar Weekly Specials with a 16 oz Grilled Ribeye with no asterisk to link to CA. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed can of butane stored on shelf above prep table. CDI - PIC re-located to appropriate area. |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
Observed packs of ROP tuna being thawed without being removed from packaging prior. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed un-labeled bottles of oils and spices throughout kitchen. CDI - PIC placed labels for easy identification. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer.
Observed paper towels on top of a container of lettuce. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils.
Observed a sanitizer bucket stored on top of a prep table during food prep. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed single-use articles in boxes being stored directly on the floor in the storage unit. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-501.11 Maintain equipment in good repair.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
4-502.11(A) Maintain utensils in good repair.
Observed rusting shelves and floors for all walk-in coolers. Observed a stained cutting board with deep cuts. Observed a hand held juicer with paint chipping off of it. Observed the walk-in freezer not working. Establishment is replacing all walk-in coolers in June. Capacity is not an issue for now. |