| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11 (B) Person-In-Charge-Duties - PF Observed PIC allow a non-food employee in kitchen area. CDI - Person unnecessary to food establishment left facility. |
|
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 beef stew and black eyed peas cooled from previous day in walk in cooler without covering. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed cleaning needed on shield inside ice machine. Increase cleaning frequency. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 beef stew in walk in cooler at 43F. PIC stated it was cooled the previous day; beef stew was not able to cool to 41F. CDI - Beef stew was voluntarily discarded.
REPEAT. Points not escalated due to improvement in amount of items cooled properly compared to previous inspection. |
|
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 Observed collard greens on stove top at 130F. CDI - Employee reheated collards on stove to over 200F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed small cup of potato salad, container of potato salad, and container of coleslaw holding at 43F in front flip top cooler. CDI - Cup of potato salad voluntarily discarded. PIC added ice to other food products to cool rapidly. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door and screen on back door not tightly fitted, allowed open space for insects/rodents to enter. |
|
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. Observed utensil handles stored inside dry food products. |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed cardboard containers used to line prep shelf and
floor in walk in cooler. REPEAT.
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use to-go boxes, bowls, and cups throughout make line area stored without protective covering; exposed to misc. contamination. |
|
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 rusted shelving throughout facility. Repair/replace as necessary.
Observed flip top unit cold holding at 44F ambient temperature; unable to fix cooler on site. EHS will return within 10 days to ensure cooler is able to cold hold TCS foods at 41F or below. |
|
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 build up on metal shelving throughout facility. REPEAT. |
|
48
|
0
|
Hot and cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water not provided at handsink in front of kitchen upon entering facility. CDI - PIC turned mixing valve on and hot water provided. |
|
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. Observed floors throughout kitchen pitted and uneven. Not smooth and easily cleanable.
REPEAT. |