| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A)-(P) Person-In-Charge (PIC)-Duties (Pf) - Observed many Priority violations marked out of compliance today. The PIC shall maintain Active Managerial Control (AMC) by ensuring that (A)-(P) are met. CDI - Items corrected under each violation. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11(B) Using a Handwashing Sink Operation and Maintenance (Pf). Observed metal container stored in hand sink by meat prep sink. A handwashing sink shall be used only for handwashing. Cannot store items in sink. CDI - PIC removed container.
6-301.12(A-D) Hand Drying Provision (Pf). Paper towels missing from hand sink in server station. Paper towels shall be provided at each handwashing sink. CDI - PIC replaced paper towels. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated, and Honestly Presented (P) Observed dead fly in raw chicken pan at buffet line. Ensure foods are safe and not adulterated. CDI - Chicken was discarded. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12(A) Shellstock, Maintaining Identification (Pf). Observed oysters on the half shell present for customers. No tags available. PIC stated that boxes are discarded once oysters are removed. Tag may be stapled to box. Tags/labels shall remain attached to the container until empty (Exception: using a record-keeping system via (C) of this code that can be clearly explained by the PIC). Verification Required.
3-402.12(B) Records, Creation and Retention; Letter of Guarantee (Pf). Observed salmon, tilapia, and shrimp (all raw) on buffet for self-cooking. Need parasite destruction letters or letters of guarantee to ensure fish can be undercooked by public. Fish served raw/undercooked that have not been frozen to kill parasites shall be raised in open water net pens or land-based operations AND fed a formulated feed that contains no live parasites. A Letter of Guarantee obtained by the purveyor is required to be kept on-site for at least 90 calendar days to verify this. Verification Required. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A) Separate raw animal foods from ready-to-eat foods. (P) Observed raw beef being prepped on table beside cooling RTE noodles. Observed raw proteins stored above RTE snails in walk-in cooler. Observed raw oysters and raw shrimp held in same container at buffet line with RTE crab legs and RTE crawfish. Observed raw shell eggs stored above cabbage in flip top cooler 1. Ensure raw animal proteins are stored away/separate from RTE. CDI - Education, PIC began reorganizing foods.
3-302.11 (A) Separate the different types of raw animal foods. (P) Observed raw beef in bus tub on seafood sink drain board while squid was thawing in prep sink and some squid was in bus tub beside beef. Observed raw beef being prepped beside raw chicken being prepped, all on same table. Ensure raw animal proteins are prepped at different areas or at different times (must wash, rinse, sanitize prep table between species). CDI - Education, PIC removed items as needed. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. (Pf) Observed large deli slicer stored with food residue and debris. Slicer was not used today. Ensure slicer is completely broken down and washed, rinsed, sanitized (WRS), air dried after use. Also observed many clean metal & plastic containers with manufacturer stickers left on. Ensure these are cleaned and stickers removed. CDI - PIC instructed staff to clean/sanitize slicer and begin phasing through food containers to remove sticker and WRS. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135°F or above. (P) Observed several TCS foods in buffet line holding below 135F. Observed kettle of stock (broth) on server counter below 135F. Ensure TCS foods maintain 135F or above. CDI - PIC discarded foods at buffet and had kettle emptied and refilled. EHS advising to use TPHC for hot held TCS foods at buffet line. EHS providing info for this. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41°F or less. (P) Observed all TCS foods at buffet line holding above 41F. Ensure TCS foods maintain 41F or less. Verification Required. TEMPORARY CORRECTION: TPHC is being used for TCS foods on buffet. Use or discard within 4hrs. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Observed cut melons in walk-in cooler missing date cut. Ensure TCS foods are date labeled. CDI - PIC stated melon was cut yesterday, date added. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) Observed pan of cooked noodles cooling in walk-in cooler with plastic wrap. Ensure TCS foods are cooled using appropriate cooling methods such as: being vented, placed in freezer, etc. CDI - PIC vented noodles.
4-301.11 Provide equipment in number and capacity to achieve cooling, heating, and holding temperatures. (Pf) EHS could not walk into walk-in freezer as many boxes of foods were on floor. No sufficient freezer capacity for frozen foods. May need to adjust delivery schedule to have more frequent deliveries to eliminate overstocking freezer. CDI - Education provided, EHS will discuss more during Verification. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. (Pf) Observed squid thawing in prep sink in standing water. Squid was 76F. Ensure foods are thawed under running water, where foods is fully submerged, water surrounding food does not raise above 70F and food does not raise above 41F. CDI - Squid was removed from sink and placed in walk-in cooler. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. (C) All ingredient containers missing label. Ensure all containers are labeled with contents. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
Yes |
3-306.11 Protect food on display using shields, packaging, or other effective means. (P) Observed opened containers of raw proteins stored in chest style freezer with no sneeze guard or other protective means. (See #47) Need to discontinue use of this freezer. Verification Required.
3-307.11 Miscellaneous Sources of Contamination. (C) Observed many opened cans of food left in can in flip top cooler 1. Once cans are opened, need to place food in a food grade container. CDI - Foods transferred to other containers.
3-303.12 Storage or Display of Food in Contact with Water or Ice. (C) Observed many foods at buffet line stored in undrained ice. Only raw cut veggies, tofu, or fish that is received in ice can be stored in contact with undrained ice. Need to use perforated pans to ensure ice can drain in all other foods.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. (C) Observed many boxes of food stored on floor in walk-in freezer. Observed many bags of rice stored on floor in back hallway. Ensure foods are stored at least 6 inches off of floor. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation. (C) Observed many wiping cloths sitting out on prep surfaces in kitchen. No sani buckets were present. Ensure buckets of sanitizer are available for wiping cloths to go in when not in use. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage. (C) Observed rice scoop stored in water. Ensure in-use utensils are stored in a clean dry place, or in water above 135F. CDI - Utensils removed. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. (C) Observed many metal and plastic containers stacked while wet after washing and sanitizing. Need to air dry items.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. (C) Observed all plates at buffet line stored with food contact portion facing up. Need to invert to protect food surface. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters, and hoods are ANSI-certified or equivalent. (C) Observed household use freezer used for grab & go ice cream. Observed household use food processor in kitchen. Chest style freezer for raw proteins is intended for packaged foods only. Ensure equipment is ANSI/NSF and used for intended purpose. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16(C) Provide waste bins in required areas including at handwashing sinks. -C No waste bin in server station where hand sink is present. Need to add bin. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. (C) During inspection when checking foods at cookline and in flip top cooler 1, it was indicated that the foods were for employees. Need to store employee items (including food) in a designated location, away from restaurant food. |