| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods in walk in cooler. CDI - PIC began reorganizing process. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottle of quat sanitizer at 50 ppm. PIC stated they are changed out weekly. CDI - Chemical discarded. EHS recommended checking concentration each day to evaluate when bottles need to be refreshed. Observed quat sanitizer at 3 comp sink providing 0 ppm. CDI - PIC Was able to get dispenser to at least 250 ppm by end of inspection.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed shield inside ice machine in need of cleaning. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed blanched broccoli cooling in walk in cooler with 1 degree of change in temperature in about 45 min. CDI - Container uncovered for cool air to flow around product and cool.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed crawfish cooling from prep at a 0.1 cooling rate. CDI - Containers uncovered. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta cream sauce holding at 48F in reach in cooler. CDI - Container discarded. REPEAT. *Points kept at half due to overall compliant cold holding; full points may be taken next inspection* |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed tort pasta without date mark. PIC stated it was made two days prior. CDI - Discarded. |
|
31
|
0.50
|
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 Observed broccoli, crawfish, and sausage cooling tightly covered with lid/plastic wrap. CDI - All containers uncovered to allow cool air to flow around products and cool properly.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Walk in cooler producing air temperature of 45F; majority of items actively cooling or non-TCS. Any TCS items moved to RIC coolers or freezers. PIC made phone call to maintenance, who will respond tonight. Verification required within 10 days of inspection. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back screen door unable to close tightly and with gap under door sweep unable to protect opening from pests entry. REPEAT. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.14 Food Preparation - C Observed employee prepping potatoes on top of trash can, next to handsink without splash guard. |
|
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 clean dish shelving beginning to rust. Replace/repair as needed. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed baseboards in need of repair next to mop/can sink. |