| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles.
Observed an employee water bottle and a Starbucks coffee stored above prep surfaces. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 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
Observed Muscle tags with missing dates for when last item was sold. CDI - Chef stated that muscles were only used for a trial menu item. Shellfish will no longer be ordered. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed cooked pork, corn, salsas and tomatoes above 41 degrees in both prep coolers. Items had been cooling from the night before and did not meet required parameters. CDI - All items were voluntarily discarded. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
Observed missing TPHC procedure for Sandwiches. Plaza Midwood location practices TPHC for several items that are temperature controlled at this location. Currently, only sandwiches are kept on time. CDI - Chef was able to type a corporate procedure for Sandwiches. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed several items cooling inside of a prep cooler. Items did not meet cooling parameters.
CDI - All foods will now be cooled in the walk-in cooler or blast chiller. |
|
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 tuna thawing in intact, ROP packages. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed several wet wiping cloths stored on prep surfaces throughout the kitchen. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observed cut avocado’s with stickers still attached. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed a cup with no handle stored in a large bin of sugar. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed all three prep area cutting boards with deep stains and cuts. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
10-DAY VERIFICATION REQUIRED
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed missing chlorine sanitizer test strips for the dish machine. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
3-DAY VERIFICATION REQUIRED
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. -P
Observed a pre-rinse spray hose hanging well below the flood rim. Head of spray hose was sitting inside of discarded food.
5-202.14 A backflow prevention device shall be used according to its design standard. -P The backflow prevention device on the mop sink is not rated for continuous pressure (ASSE 1001) Observed water being cut off by the spray nozzle instead of the main faucet. CDI - Water was turned off from the top faucet. |