| 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 PIC stirring collard greens with scoop utensil, then picking up greens that had fallen out onto the cutting board and putting back into metal pan, using his bare hands. CDI- EHS discussed bare hand contact with ready to eat foods. Collard greens were reheated to 165 and placed back on the steam table. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
Yes |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed several products not properly reheated to 165F during inspection. Products included green beans, collards, cheese dip, Mac and cheese, brisket, squash casserole, black beans and pinto beans. See temperature chart above. Through discussion, PIC was unaware of the proper reheating temperature parameters, stated that products are usually heated to 80-90F. CDI- PIC reheated all products to above 165F and placed back into steam table for hot holding. Example: pinto beans reheated to 169F, brisket reheated to 171F, pork to 168F, chili to 189F, rice to 188F then all placed into steam table. Reheating was accomplished within the required 2 hours. VR to ensure compliance. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed more than 10 items in steam table after reheating. PIC said they had been reheated and were now hot holding. Examples: green beans 72F, baked beans 82F, collards 63F, squash casserole 77F, cheese sauce 72F, mashed sweet potatoes 83F, brisket 101F. CDI - Items were all removed to be rapidly reheated further and all measured 165F or above before being placed back onto steam table. Examples: green beans 167F, pork 168F, rice 188F, chili 189F, chicken 172F. VR - verification required. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed two reach in coolers holding TCS foods above 41F. Examples: chicken salad 46F, Cole slaw 44F, pico 44F, raw chicken 45F, cut lettuce 48F. CDI - all such items were voluntarily discarded except for the raw chicken which had recently arrived and was immediately moved to a walk in cooler. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 two large metal pans filled full of small fully cooked and cooled rotisserie chicken; pans were sitting on a prep table for about 15 minutes and chicken was about to be shredded. Employee needed to put them back in the cooler to do other tasks and wrapped them tightly with plastic wrap. Chicken dropped from 56F at 10:05 to 51F at 12:05. At that time, PIC had them spread out in a single layer on sheet pans top rapidly chill. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple shakers and squeeze bottles missing labels during inspection. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC with wristband on while preparing food during inspection. Observed three other employees wearing bracelets or wristwatches. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping clothes stored on prep surfaces and below prep surfaces. Ensure all wiping clothes are held in sanitizer between use. |
|
40
|
0.50
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed an employee cutting portobello mushrooms directly from box without washing. Observed an employee cutting brussel sprouts directly from the box. Employee stated he washed sprouts and then put back into box before preparing. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans wet stacked throughout the facility. |
|
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 damage to the wall of the back walk in cooler during inspection. Also observed two reach in coolers not keeping all foods at or below 41F. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
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 Observed a spray nozzle hooked to a hose by the can wash without a proper back flow device. CDI- EHS explained to PIC that a back flow device must be installed or nozzle shall be removed in between uses. PIC detached spray nozzle and stated they will leave it unattached in between uses. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Using Drain Plugs - C Observed dumpster missing a drain plug. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 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. Observed an excess of grease buildup near frier and hood system units. Suggest cleaning in these areas.
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 some cracks and patches in the floor as well as some missing or loose baseboards. |