| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink at kitchen and handsink at service area with no paper towels available. PIC stated both dispensers were out of batteries. CDI- paper towels provided during inspection. REPEAT. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a container of raw shrimp above a container of shredded cheese in the standing reach in unit in the kitchen. Container of shredded cheese did not have a covering. CDI- cheese discarded, EHS discussed storage order.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed multiple products (raw shrimp, raw fish, raw chicken, cooked pig feet, macaroni, turkey legs, ribs, spaghetti w/ meat) in walk in cooler and standing reach in unit with no covering or wrapping. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine registering at 0ppm chlorine sanitizer during inspection. PIC stated that unit is serviced regularly, unaware of issue. PIC unable to prime machine and get a sanitizer reading. PIC stated he will make call to have machine serviced immediately. CDI- repair man arrived on site during inspection, fixed machine. Sanitizer at proper concentration by the end of the inspection. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several products (cooked ribs, cooked pigs feet, cooked spaghetti w/meat, potato salad) in the walk in cooler with no date mark. PIC stated all products were cooked/prepped yesterday, was in a rush and forgot to date label these product's. CDI- products properly marked 9-29 during inspection. |
|
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 Observed a bottle of cleaner with orange liquid with no label. CDI- bottle labeled.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in red bucket at service area registering at 200ppm chlorine sanitizer. CDI- sanitizer was diluted with water, was between 50-100ppm by the end of the inspection. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wet wiping cloth stored on the prep surface across from the cookline. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 handles contacting food in the dry storage area, in sugar and flour bins. CDI- PIC moved scoops. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed red cutting board with deep grooves, in need of resurfacing or replace. |
|
47
|
0.50
|
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 black buildup on gaskets in standing reach in and gaskets on walk in cooler. Observed food debris/greasy buildup on cook equipment, observed buildup in hood system. Observed black buildup around handsink at service area. Ensure cleaning. |