| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
Properly store all foods in a manner to prevent cross contamination; store raw foods below ready to eat foods or pre-cooked items. Observed tray of raw burgers stored over okra in stand up freezer and raw shrimp stored over pre-cooked chicken in tall reach in refrigerator. CDI by relocating items. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PMaintain chlorine sanitzer at 50-200ppm for use on food contact surfaces. Observed bucket with 0ppm. CDI by emptying and refilling.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PAll food contact surfaces shall be clean to sight and touch. Observed food residue on knife stored as clean and metal pan. CDI by placing at 3 compartment sink to be rewashed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PMaintain all potentially hazardous foods in cold storage less than 45F. Observed foods in multiple refrigeration units above 45F. See temperature chart. CDI by relocating foods to walk in cooler. Unable to determine if temperature violations are due to constant use or if units are not functioning properly. Verification required. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
Yes
|
Yes |
4-302.12 Food Temperature Measuring Devices - PFObtain a thermometer with a thin probe for measuring thin mass food items. Verification required. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests - PFEliminate presence of fruit flies in back area near soda boxes and ice machine. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-Jewelry - CEmployees preparing food may not wear jewelry on their hands or wrists except for a plain smooth wedding band. Observed one employee wearing a watch. CDI by instruction. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - CIn use utensils may be stored on a clean surface, in running water or hot water maintained 135F and above. Observed spatula in 80F dirty water with broiler pans next to broiler. CDI by removing from water and washing before reuse. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - CMaintain all equipment and utensils in good repair. Observed cracked plastic containers, deeply grooved cutting board, severely dented metal pans, broken metal strainer etc. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
General cleaning needed of non-food contact surfaces throughout including but not limited to exterior of dry good storage containers, legs and lower shelves of tables, rolling racks in walk in cooler, bases of scales etc. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General cleaning needed of floors throughout especially around fryers. Replace missing floor tiles as needed. |