| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11 - Person In Charge: Observed there was not an employee Health policy agreement located in the restaurant and the PIC did not know the information that was supposed to be on this. Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. Pf CDI Went over this policy with the PIC and gave him a copy of the NC example. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11
Observed there was not a vomit and diarrhea clean up plan at this restaurant. Clean-up of Vomiting and Diarrheal Events. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. Pf |
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 - Shellstock, Maintaining Identification: Observed the date the last oyster was sold or discarded was not on the retained tag. 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 CDI Went over the requirements with the PIC and going forward he will put the date the last oyster was sold or discarded. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Observed raw animal proteins above ready to eat foods in the walk in cooler and the drawers of the lo boy cooler. Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P CDI PIC placed the ready to eat foods above the raw animal proteins during the inspection. All raw animal proteins were arranged by final cook temperature. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Observed soiled ware items, utensils, and dishes on the clean shelves. Also observed stone dishes that had holes in the surface that prevented these bowls from getting clean and sanitized. Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf CDI All soiled items were sent back to dish to be washed, rinsed, and sanitized. Advised the PIC that if the bowls with holes in the surface could not be cleaned and sanitized they should not be used for food. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Observed spices, salt and pepper that were not in the origional container that did not have the common name on them. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 - Outer Openings, Protected: Observed the door at the walk in coolers had large gaps that would allow insects and vermin into the restaurant. Protect outer openings of establishment from insect or rodent entry. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 - Food Storage: Observed food stored on the floor in the walk in freezer. Keep at least 6 inches above the floor. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: Observed to go containers being used as scoops in some of the dry ingredient bins. Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Observed wet nesting of cleaned and sanitized war items. Air dry equipment and utensils after cleaning and sanitizing. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 - Sanitizing Solutions, Testing Devices: Observed that there was not a test kit foe the hot water dish machine. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. Verification required |