| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Observed large hand sink being used as a prep sink for fish and shrimp. Handsinks may only be used for handwashing activity. Foods must be prepped in a prep sink. If this area is to be used for both activities, it must have a prep sink and a hand sink available for separate use. CDI - Container of shrimp removed from handsink. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) . Upon arrival observed a food employee cleaning the top of the prep unit while holding the cutting board for it upright on the floor. After cleaning the unit, the cutting board front was picked up off the floor and placed back on the unit. Food contact equipment and utensils shall be clean to sight and touch. CDI - Cutting board sent to dish pit to be washed, rinsed and sanitized. Sani cloth used to wipe down the end of the prep unit that made contact. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P) A covered pan of polenta was observed in the bottom of the tall reach in cooler at 53F. It was cooked last night. All other items in the reach in were below 41F. Cool hot TCS foods from 135 to 70F within 2 hours, then to 41F or below within the next 4 hours. CDI - Voluntarily discarded by PIC. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) - Repeat - The new Everest 8' prep unit for the cookline is not working properly. TCS foods held in it are ranging from 41-50F. Goat cheese balls were overstacked in the salad prep unit and were observed at 53F on top and 40F on the bottom. Cold TCS foods must be maintained at 41F or below. CDI- Recently prepped items moved to the walk in cooler (fish, crabcakes, burger, steak). All TCS items that were in the unit overnight were voluntarily discarded (includes salmon, cooked asparagus, andouille, tasso ham, & grits). Temporarily going forward utilizing ice baths and temperature logs while waiting on rush repairs. VR - Verification required to see that unit is holding TCS foods at 41 or below. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) - House made pickled rhubarb was observed with a prep date of 4/01. They do not currently have a variance or HACCP for pickling for preservation. It is ok to do for a 7day holding period only if treated as a regular RTE TCS food. Crema glaze dated 5/30 and a cooked blueberry compote dated 5/31 were in the glass door reach in. All TCS foods must be discarded after the 7 day holding time. Day 1 is the day the item was cooked, prepared, or taken from the freezer to thaw. CDI - Foods voluntarily discarded. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf) The large prep unit on the cookline is not currently working as intended. Without it in good working order there is insufficient capacity for cold holding. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.VR - Verification required to determine the new unit is operational and sufficient capacity for cold holding is maintained. CDI - Short term use of ice baths and temperature logs is being implemented while awaiting repairs. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat. Repeat - The 3 comp sink has a tear between the drainboard and the right basin. The damaged area of the 3 comp sink has been repaired with caulk. While it no longer leaks, this is not approved, durable or easily cleanable method of repair. Sinks and plumbing fixtures shall be in good repair and proper working order. Have sink properly repaired or replaced. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) - Cleaning needed at the air vents and under the 3 comp were water is pooling. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C) Repeat - Several areas of the kitchen are low in light even after the winter update.
Light intensity shall be (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning; (B) At least 215 lux (20 foot candles): (1) At a surface where FOOD is provided for CONSUMER self-service such as buffets and salad bars or where fresh produce or PACKAGED FOODS are sold or offered for consumption, (2) Inside EQUIPMENT such as reach-in and under-counter refrigerators; and (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, WAREWASHING, and EQUIPMENT and UTENSIL storage, and in toilet rooms; and (C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor. |