| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
Yes |
3-402.11 and 3-402.12; Priority Foundation - (REPEAT) Salmon (part of consumer advisory on menu) can be served raw or undercooked (as ordered by customer). However, no written parasite destruction information was available for review...Proper parasite destruction documentation must be provided by salmon supplier since fish is not frozen in restaurant to meet time and temperature parameters stated in 3-402.11...CDI by providing required information by end of inspection. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4); Core - Observed some foods in refrigerated make line bottoms and foods in dry storage without lids/covers...Except when the food is being cooled, store food in packages, covered containers, or wrappings...Properly cover/seal containers of foods in storage. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1); Priority - (REPEAT) Some TCS* foods hot holding less than 135F (see temperature chart)...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above throughout entire product...CDI by reheating foods or thoroughly stirring them so food temperatures were 135F throughout product. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B); Priority - (REPEAT) Many cold TCS* foods were above 41F (see temperature chart), especially in walk-in cooler...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating foods and opening up walk-in freezer door to allow cool freezer air to rapidly drop temperature of foods in walk-in cooler. NOTE: Before placing any prepared TCS* foods in make line tops, cool them to 41F or less. Use calibrated thermometer to ensure proper temperatures. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11; Priority Foundation - (REPEAT) Several buckets of wiping cloth sanitizer were not labeled as "sanitizer"...Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be labeled with common names of products inside...CDI by labeling containers of sanitizer.
7-204.11; Priority - Chlorine concentration in at least two buckets of sanitizer was greater than 200 ppm (test strips bleached out)...Sanitizers shall not exceed specified concentration levels...CDI by adjusting chlorine concentration in sanitizer buckets to 50-200 ppm. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11; Priority Foundation - Several cold TCS* foods in walk-in cooler were above 41F (see temperature chart). Walk-in cooler was not maintaining food temperatures at 41F or less...Refrigeration equipment shall be provided in number and capacity so that cooling and cold holding temperatures are achieved...CDI by having technician come during inspection to repair/provide maintenance for walk-in cooler. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E); Core - Individual vacuum packages of salmon and white fish were thawed in refrigerated drawer without removing fish from packaging or introducing air into packaging...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 under running water...CDI by placing small cuts in vacuum packages of salmon and white fish. |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 (B); Core - No thermometer was located inside small salsa storage refrigerator...An indicator or recording thermometer shall be provided in each mechanical refrigerator...Provide and position correctly an air thermometer in refrigerator. Thermometer shall be accurate to plus or minus 3 degrees F, and air temperature must be 41F or less. |
|
37
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12; Core - Some bottles/containers of dressings, sauces, spices, etc. were not labeled with names of their contents...Working containers of food not easily recognizable shall be labeled...Label containers of foods with their contents. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11; Core - (REPEAT) Several clean food containers, salsa containers, dishes, covered blender jar, etc. were stacked while wet or with food contact sides up...Clean equipment/utensils shall be stored in self-draining position that allows air drying and protected from contamination...Separate wet items or uncover/invert them so they completely air dry before stacking. Cover clean plates or invert on clean surfaces. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10; Core - (REPEAT) When ice bin lid at soda dispensing station is open, soda can still be dispensed from above...Food service equipment shall operate according to manufacturer's specifications...Reactivate device on ice bin lid so that when lid is open, soda cannot be dispensed from above.
4-501.11; Core - (REPEAT) Observed some rusty and peeling shelving in dry storage areas. Several door gaskets on refrigerator, hot holding cabinet and refrigerated drawers were torn, damaged or missing. A few shelves below tables were leaning. Food service equipment shall be maintained in good repair and seals shall be tight-fitting....Replace damaged shelves with approved shelving. Do not paint rusty/damaged shelves. Replace damaged door/drawer gaskets, and readjust leaning shelving.
4-502.11 (A) and (C); Core - Several dishes, ice buckets, wooden boards, fryer baskets were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(B) and (C); Core - Observed soiled shelving in dry food and clean utensil storage areas and #10 can storage rack...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.114; Core - (REPEAT) Two trash dumpsters with drains had no drain plugs in place...Trash/recycling receptacles with drains shall have plugs in place...Contact property owner to have trash company replace missing drain plugs. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11; Core - Walk-in freezer door had ice accumulation around door frame, indicating warm air leaks into freezer (door gaskets not sealing properly and/or heated metal strip not working properly). Some grout was missing between floor tiles. At least one ceiling light shield was damaged...Physical facilities shall be kept in good repair...Remove accumulated ice from door frame and repair door seals/gaskets and seal air leaks and/or repair heated metal strip. Replace missing grout between floor tiles. Replace damaged ceiling light shield or remove and effectively shield fluorescent light bulbs underneath.
6-501.12; Core - (REPEAT) Observed soiled walls/flooring in dishwashing areas, under metal cabinets, kitchen corners...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.
6-501.16; Core - (REPEAT) Wet mops were stored with mop heads up and handles down inside mop sink basin...After use, mops shall be positioned to air dry completely without soiling walls, equipment and supplies...Hang wet mop with handles up and mop heads down, draining into mop basin below.
6-501.114; Core - Observed old unused or inoperable dishes, food containers, equipment, etc. stored in facility...Unnecessary, unused or nonfunctional equipment, utensils, etc. shall be removed from facility...Remove unused items from establishment. |