| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee check firmness of corn bread at beginning of inspection with bare hand. CDI - PIC continued cooking corn bread for an additional 15 minutes. -1.5- |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed exposed turkey wings without coverings that are not cooling in walk in cooler shelf. CDI - PIC wrapped these. -0- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on knives stored as clean and stacked bus tubs with debris present. Observed buildup on glasses in bar area. PIC stated these glasses are not in use. CDI - PIC sent these items to dish pit for cleaning. PIC reminded that out of service items shall be stored clean. -1.5- |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed okra hot holding on prep table at 73F. Observed rice in steam table overstacked hot holding at 112F. CDI - PIC voluntarily discarded okra and split rice in half to reheat top layer. Rice was cooked less than one hour prior. PIC advised to wrap rice to avoid drying out in steam table. -1.5- |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 Observed poured containers of tartar sauce cooling in beverage reach in at 43F with lids in place. CDI - PIC implemented placing these items in walk in cooler prior to serving. -0- REPEAT PER STATE MEMO, POINTS NOT ESCALATED TODAY. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelets on arms of food employee plating food orders at hot line. REPEAT -.5- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed pitted, rusting and chipped knives and peeler stored on wall magnet. -0- |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on equipment handles in kitchen and at front line. -0- |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-101.11 (A) and (A)(3) Surface Characteristics-Indoor Areas - C In food prep area, over water using fixtures and in restrooms,
floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles over hot line and in restrooms. REPEAT -1-
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 hole in wall at ceiling juncture near ice machine. |