| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at hand sink in kitchen forcing staff to use sink through other door. CDI - Soap restocked. 5-202.12 Provide at least 100F water at handsinks.-Pf Hot water turned off at handsink in restroom due to leak. CDI - Hot water turned on at handsink. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Shrimp under raw chicken in walk in freezer. CDI - Shrimp relocated with other seafood. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Fried okra on shelf below raw tilapia in reach in cooler. CDI - Fried okra placed on top shelf. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in spray bottle testing at 0ppm chlorine. CDI - Dumped and remade. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Can opener with sticky residue and large plastic lugs with food residue stored as clean. CDI - All sent to dish area for processing. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pork ribs holding below 135F in hot box. CDI - Reheated to 165F+. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Bowl of pure bleach on low shelf with no label. CDI - Labeled. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Fly strips not approved for commercial use used in kitchen and food prep areas. CDI - Discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
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 Green beans, lima beans, and smothered chicken cooling on rack at room temp; all foods were well into the temperature danger zone. CDI - All were placed in walk in cooler for rapid cooling. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Many physical openings that could allow pest entry in chemical storage room. Repair. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Dry goods in open containers not protected from kitchen environment. Keep these covered or in sealed bags. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf One server with atrificial nails working with food without gloves on. CDI - Reminded of rule; employee donned gloves. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 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. Multiple wiping cloths stored on prep surfaces in kitchen. Also, sanitizer buckets were heavily soiled and testing at 0ppm chlorine. CDI - Both buckets were dumped and remade; all wiping cloths place in fresh sanitizing solution. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Spoons used to serve TCS foods such as baked chicken stored on topo of pan lids. CDI - Spoons sent to dish area to wash; clean spoons brought in and inserted into the hot food. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Large plastic lugs wet stacked on drying rack. Separate ot allow air drying. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Shelving in upright cooler and dry storage areas rusty. Recoat or replace. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Sliding door cooler behind serving line does not indicate it is design to store foods such as potato salad and cole slaw. Discontinue storing foods in this cooler as it is intended for beverages only. 4-501.11 Maintain equipment in good repair. Many split gasket throughout including walk in cooler and freezer. Replace all where needed. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Drain line of employee restroom handsink leaking. Repair leak. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. Water damaged ceiling by walk in freezer. Repair falling ceiling tiles. Also, ceiling tiles above hot bar serving line are absorbant. Replace these with non-absorbant kitchen tiles. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee coffee stored on shelf next to clean dishes; emplyoee food comingled with restaurant food in upright cooler and in walk in freezer. CDI - Coffee discarded, cooled and freezer rearranged with deignated area for employee food. |