| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on shelf with clean wiping rags (dish) and clean glassware (wait). Store personal drinks where if the spill/sweat will not contaminate clean dishes, single service or food. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P Observed cook put raw chicken on grill, rinse glove in 3 comp sink and handle spatula without glove change and hand wash. Remove soiled wiping cloth from waist/belt, cannot wipe hands/gloves on rag, wash hands. Waitress wiped hands on wiping rag after handling dirty dishes, wash hands at hand sink. CDI-discussion with owner and PIC |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some residue on ice machine guard. Put on a frequent cleaning schedule. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisks on menu for London broil pita and steak sandwich. Lunch menu had just been reprinted. CDI-asterisks were hand drawn on menus |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled bottle of Windex. CDI-bottle labeled. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed tightly wrapped mashed potatoes in a deep container with a cooling rate of .145 F/min. Must reach a cooling rate of .541 F/min to achieve cooling from 135-70F within 2 hours. Potatoes put into a shallower pan and uncovered. Cooked pasta cooled to 65F then left out for service to be finished cooling after lunch service was over. Part of pasta reheated and hot held rest of pasta iced to reach 45F or below. Cannot cool halfway and suspend cooling. Can hold pasta on time and dispose of whatever is left (with written procedure). Lettuce/tomato, tomatoes, tuna salad cooling in prep top unit. Prep top is not for cooling food but holding it at temperature, put food that needs cooling in regular refrigeration. Verification required for cooling methods. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests - PF Observed a lot of signs of roach presence. No live roaches seen. Clean up any presence and eliminate harborages (close in gaps and crevices the best you can). Monitor dark areas (like where the soda boxes are) for activity. CDI-Facility using Carolina Pests as their PCO and are treating twice a month. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping cloths on counters. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C Observed utensils stored in gap of equipment. Store utensils on clean surfaces that have been W/R/S. Ice buckets stored unprotected on chairs near ice machine in dining room, protect from guest contamination. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected clamshells under dirty dish bus tubs in wait area. Protect from splash |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed shelving in refrigerators and in kitchen rusted or in need of cleaning. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed cracked light cover in kitchen |