| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Observed no handsoap at the kitchen handsink and no papertowels at that handsink or the employee restroom handsink- all resupplied during inspection.
6-301.11 Provide soap for handwashing at each handsink. -Pf
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
Observed some type of white material in the sweet tea today but none in the unsweet- owner did not know what it was and it was discarded.
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
Observed raw ground beef chubs stored in the pot with two containers of spices today- spices wiped down and moved to correct.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Observed sanitizer in the spray bottle at 0ppm today and about 10ppm in the bucket- both remade to correct.
Observed the dishwasher with 0ppm today- repairman called and repaired by the end of the inspection today.
4-501.114 Maintain sanitizer at correct concentrations. -P |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
Observed mashed potatoes holding at <135F today in the hotbox- these were reheated to 165F or more to correct.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
Observed items in the 2 door reach in holding at >45F today- products discarded during inspection to correct.
Observed potato salad in the 2 door reach in at >45F today- moved to correct.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
VR in 10 days. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Observed green beans, black eyed peas, and baked beans cooling in deep portions in the walk in cooler. Chef stated that they began cooling at 11am, sat out in the kitchen and then were moved to the walk in about 30minutes ago. All of these foods were discarded.
Use shallow portions and put into walk in cooler or walk in freezer, and/or add ice or other means to quicken the cooling process.
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 |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
Observed two thermometers that were broken and one that read 20F in ice water-recalibated durinig inspection to correct.
4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
Observed many openings to the outside today that would allow the easy entry of rodents and pests- close off all of these openings( chemical room and white folding door area to begin with).
6-202.15 Protect outer openings of establishment from insect or rodent entry. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
Observed bucket of sanitizer at 0ppm and the sanitizer was soiled.
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. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed clean dishes stored on a soiled rack above the 3 comp. sink. Observed dishes stored under a prep table that had leaking raw meat juices coming down- dishes are being sent to be rewashed.
Observed clean linen and aprons stored in the bathroom today- remove these from the bathroom and launder before use.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
4-903.12 Prohibitions - C |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Observed rusted shelving at dry goods, on storage table, and dish area. observed glass cooler in use to store coleslaw and potato salad that does not appear to be designed for this use- prove it is for potentially hazardous food storage or do not store these foods in this cooler.
Observed holes in the kitchen handsink faucet today.
observed tape on the spray arm of the 3 comp. sink.
4-501.11 Maintain equipment in good repair.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
Observed lime build up inside of the dishwasher.
4-501.14 Warewashing Equipment, Cleaning Frequency - C |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed cleaning needed inside of the 2 door reach in, dry good bins, airdry fan, pipes in kitchen, hood, and fryers.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
Observed a missing drainplug on the dumpster today.
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Observed ceiling tiles that are falling in near the walk in cooler and are gapped. observed ceiling tiles that are cracked and not in good repair in the kitchen.
Observed abosorbant ceiling tiles in the hot bar area- provide vinyl tiles that are easy to clean.
Observed baseboard that needed to be repaired and provided in parts of the kitchen.
Observed holes in the wall of the walk in cooler.
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.
Clean the ceiling of the walk in cooler.
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. |