| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
No |
2-103.11 (M) Person in Charge-Duties - PF-Chief no awared of his duties |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.-Observed employee food stored over facility food-CDI-Food moved to lower shelf |
|
13
|
0
|
Food separated and protected |
No |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.-Observed foods not covered-Verification |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed some unclean utensil-CDI-Sent back for rewashing |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding - P-Observed corn and greenbeans being reheated between 144-147-CDI-Both items reheated to proper temperature |
|
18
|
0
|
Proper cooling time and temperatures |
No |
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 45F. -P-Chef said their process is to take food from hold and let stand at room until cooled to 95 and put in walkin covered. Observed greens at 54 and ox tails at 57 from the day before-Verification |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF-Observed potatoe salad, macaroni, cooked ribs, slaw without proper date marking-Verification |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Cooling Methods - PF-Use methods such as shallow pans, large ice baths. Observed plastic on rice,cooling in side reachin. Observed greens in deep pans-Verification |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.-Observed areas where clean utensils are stored not clean |
|
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. Observed rusted shelving throughout |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a buildup on shelving, gaskets and ovens |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P-Backflow needed at spigot near oven area |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Using Drain Plugs - C-Dumpster needs a draion plug
5-501.115 Maintaining Refuse Areas and Enclosures - C-Clean around dumpster area
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.-Keep dumpster lids closed |
|
53
|
1
|
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. Observed damaged flooring, ceiling tiles and baseboards throughout the kitchen
6-101.11 Surface Characteristics-Indoor Areas - C- Observed non absorbent ceiling tiles in restrooms and over hot bar |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Light Bulbs, Protective Shielding - C-Need light shield over buld inside the walkin |