| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 (A); Core - (REPEAT) A few covered employees' beverages were stored above sanitizing sink and on shelf above food in dry storage...Employees shall eat and drink (from closed/covered beverages) only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result...Instruct workers to store personal beverages below and away from food, clean equipment and utensils. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
No |
3-203.12; Priority Foundation - (REPEAT) In walk-in cooler, shellfish tags for raw oysters had been taken off boxes of oysters (shellfish from boxes came from same company, had same harvest location and harvest date) to place in large bin with the oysters and ice, and dates the boxes were open were placed on tags. A few shellfish tags were not stored in chronological order...Shellstock tags shall be attached to original container they come in until all have been sold in that batch. When the last shellstock is removed from its case or bag: 1) the date when the last SHELLSTOCK from container is sold or served shall be recorded on tag, 2) tags shall be retained for 90 days from date recorded on tags, AND 3) record keeping system shall keep tags in chronological order according to recorded date on tag...CDI by following requirements above for dating, organizing and maintaining shellstock tags. NOTE: Ensure only one box of shellfish is placed in one container with its shellfish tag to ensure shellfish are not mixed from different boxes. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1); Priority - (REPEAT) In one make line top, raw hamburger patties were stored next to ready-to-eat pico de gallo. In walk-in freezer, juice from bag of raw scallops had leaked onto tray where sealed packages of imitation crab meat were stored. In walk-in freezer, raw shrimp on sheet pan taken out of package was stored above ready-to-eat foods...In refrigerators and freezers, foods shall be stored according to final cooking temperatures and to prevent cross-contamination...CDI by properly storing foods. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114; Priority - (REPEAT) No approved sanitizer was available in 3rd compartment of 3 compartment sink. Many utensils were in sink and were not run through the dishwashing machine since machine was not operating during inspection...During manual utensil washing, approved chemical sanitizer shall be used with proper contact time after washing and rinsing utensils/equipment...CDI by adding proper concentration of quaternary ammonium sanitizer to sanitizing sink. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1); Priority - (REPEAT) Some hot TCS* foods were hot holding below 135F (see temperature chart)...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above throughout entire product or time as a public health control (TPHC) may be used...CDI by reheating foods. Peppers and onions were reheated and then placed on time control. TPHC form explained and left with PIC. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B); Priority - (REPEAT) A few cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing, properly cooling, or using time as a public health control, cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating foods. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17; Priority Foundation - Some ready-to-eat (RTE) TCS* foods prepared the day before had a date of today 2/16...Refrigerated RTE TCS* foods kept more than 24 hours shall have dates (date of preparation, use by date or both)...CDI by placing proper dates on foods. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11; Priority Foundation - On lunch menu, huevos rancheros with fried eggs (served raw or undercooked) had no asterisk and no disclosure or reminder statement were on the menu...Consumer advisory shall be provided for any raw or undercooked animal-based food. First, place a star or asterisk beside animal origin foods that can be served raw or undercooked, Then disclosure must be made by asterisking menu item to a statement that states the items may be served raw or undercooked (or cooked to order). The advisory also includes the following REMINDER statement, which advises the consumer about the risk of consuming raw or uncooked animal foods: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness...CDI by providing correct consumer advisory on menus during inspection. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15; Priority Foundation - Consommé (soup base) was cooling in large covered container in walk-in cooler with 18 inch food depth...When cooling TCS* foods, use shallow containers (2-4 inch food depth), ice-water bath with constant stirring, rapid cooling equipment (ice paddle, freezer, etc.) and/or loosely cover or completely uncover cooling foods if there's no overhead contamination...CDI by changing cooling method for faster cooling. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (A)(B)(C); Priority Foundation - Many whole raw fish were thawing in three separate food preparation sinks with no water running over them...To properly thaw TCS* foods, thaw under refrigeration at 41F or less OR place food completely submerged in cool water with water at 70F or less flowing over food with sufficient velocity to float off loose particles into an overflow (over sides of container food is in) OR microwave to thaw followed immediately by conventional cooking...CDI by preparing fish during inspection.
3-501.13 (E); Core - (REPEAT) Observed vacuum sealed tuna thawing in several packages in make line top prep unit...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...CDI by cutting small slits into tuna vacuum sealed packaging in introduce air into tuna packages. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
Yes
|
No |
4-204.112 (B); Core - (REPEAT) Refrigerated drawers and another refrigerator had no thermometers inside them (nor thermometers on exteriors)...Mechanical refrigerators shall have thermometers located in the warmest part of unit...Place thermometers in these units that are accurate to plus or minus 3 degrees F. Air temperature shall be 41F or less. |
|
37
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12; Core - (REPEAT) Some bottles/containers of dressings, sauces and dry foods, spices were not labeled with the names of their contents...Except food that is easy to identify, working containers of food (oils, sauces, dressings, spices, salts, flour, sugar, dry foods) shall be labeled with their contents...Properly label foods that are not labeled. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B);Core - (REPEAT) Moist wiping cloths were stored over top sides of wiping cloth buckets. on counter tops or over splash guard by handsink. At least one bucket of chlorine sanitizer had concentration of 25 ppm...Moist in-use wiping cloths shall be kept down inside approved sanitizer between uses...Keep moist in-use wiping cloths submerged in proper concentration sanitizer when not in use. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A); Core - (REPEAT) Many clean food containers and bowls were stacked while wet, and many clean plates, bowls, etc. were stored with food contact sides up and unprotected...After cleaning and sanitizing, equipment and utensils shall be stored to self-drain and food contact surfaces covered or protected from contamination...Separate wet containers and dishes and completely air dry them before stacking. Cover or invert clean dishes/utensils. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10; Core - (REPEAT) At soda dispensing station, when ice bin lid was open, soda could still be dispensed from above...Food service equipment shall function and operate according to manufacturer's specifications...Reactive device on ice bin lid so that when ice bin lid is open, soda cannot be dispensed from above.
4-501.11; Core - (REPEAT) Many wire shelves in walk-in cooler, reach-in refrigerators and dry storage were rusty and/or peeling. Several shelves had been spray painted. At least one refrigerator door did not seal well when closed...Food service equipment shall be kept in good repair, and door seals shall be intact and tight...Replace damaged shelves with similar ones that meet ANSI/NSF certification, and replace damaged door gaskets and repair equipment so doors and drawers seal properly when closed. Do not paint shelves - damaged/rusty shelves must be replaced.
4-502.11 (A) and (C); Core - (REPEAT) Several dishes and food containers were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14; Priority Foundation - No sanitizer test strips were available to check concentration of quaternary ammonium sanitizer used at 3-compartment sink...Sanitizer test strips or kits shall be provided for sanitizers used...CDI by providing test strips by end of inspection. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114; Core - One dumpster with drain had no plug in place...Dumpsters with drain holes shall have plugs in place...Contact trash company to have them replace missing drain plug. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11; Core - (REPEAT) Observed many small holes in walls and missing/damaged caulk in corners of vent hoods, and between sinks and walls and splashguards. Several ceiling panels and light shields were were missing or damaged, and several light fixtures were dim or not illuminating. Some wall corners/stripping were missing or damaged. Drain pipe of handsink by wait station area was leaking. Mop sink/can wash faucet leaked when hot and cold water were completely turned off...Physical facilities shall be kept in good repair...Replace/repair damaged fixtures/surfaces, seal wall holes, replace caulk, and replace sink leaks.
6-501.12; Core - (REPEAT) Observed soiled flooring under/around equipment and dusty ceiling vent grates...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above. |