| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 - Hand Drying Provision (Pf) No paper towels at handwash sink in employee restroom. Provide paper towels, or an approved alternative for hand drying at each hand sink. Corrected- paper towels supplied.
5-205.11 - Using a Handwashing Sink Operation and Maintenance (Pf) Pitcher and seafood cracker in handwash sink at waitstaff. Maintain access to hand sinks. Hand sinks may only be used for handwashing. Corrected- item removed. |
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Shellstock, Maintain Identification (Pf) Oyster tags not stored in chronological order. Retain the tag on the bag of shellshock until empty. Record the date on the tag when the last shellshock from the container is used. Store tags in chronological order for 90 days. Corrected- education provided and tags reorganized. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food Separation, Packaging, and Segregation (P) Raw shrimp and other fish stored above ready to eat foods such as fully cooked sausage in reach in cooler. Separate raw animal foods from ready-to-eat foods. Corrected- items rearranged. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E) (4) Equipment Food-Contact Surfaces and Utensils - Frequency. Black buildup on deflector of ice machine. Clean as needed to prevent buildup and avoid contamination. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Cooked chicken wings in flip top and two bins of portion cups for coleslaw above 41F. Maintain TCS foods in cold holding at 41°F or less. Corrected- items were voluntarily discarded. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf)t Shrimp and hard shell crabs thawing in standing water. Time/temperature control for safety (TCS) foods shall be thawed at a water temperature of 70°F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. Corrected- shrimp moved to cooler and water turned and ice added in prep sink for crab. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C). Metal pans and plastic cups at waitstation being stored as clean while still wet. Allow to fully air dry prior to stacking. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces. Additional cleaning need on bottom on 2 door reach in cooler and on shelving above makeline storing clean dishes. Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles. Dumpster door open. Keep dumpster, outside waste containers covered with tight-fitting lids or doors. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions. Addtional cleaning needed on floor of walk in freezer and under prep table by fryers. Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. |