| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - CGeneral Comment: Employees may drink from a closed beverage if handled to prevent contamination of hands and equipment. Observed 1 twist top employee beverage stored on rack over equipment near dish machine. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage - CGeneral Comment: Each handwash sink shall be supplied with handwash signs. Observed no handwash signs at handwashing sinks in kitchen and at bar. CDI operator given handwash signs during inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - PIce bins shall be cleaned according to manufacturers recommendations or at least enough to prevent accumulation of soil. Observed residue and mold starting to grow in ice machine. CDI by instruction.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PFood contact surfaces shall be cleaned to site and touch. Observed blade of can opener and slicer soiled with dried food residue. CDI, operator relocated can opener blade and slicer for cleaning. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be cold held at 45 degrees F or below. Observed potatoes and raw ground beef at 52 degrees F in 2 drawer cold hold unit. CDI, operator relocated foods to rapidly cool. Observed 1 container of the following foods being cold held above 45 degrees F: cabbage, sausage, pork, cheddar cheese, pimento cheese, and cole slaw. CDI, operator relocated foods to rapidly cool. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFDate mark potentially hazardous food that is ready-to-eat and held for over 24 hours. Observed 1 container of okra with a date of preparation of 6/7, 1 container of green bean with a date of preparation of 6/23, 1 container of sweet potatoe with a date of preparation of 6/20, 1 container of butter with a date of preparation of 6/17, and 1 container of mushroom stock with a date of preparation of 6/17. CDI, operator voluntarily discarded these foods. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-Storage - PGeneral Comment: Store toxic substances so that contamination of equipment or food is prevented. Observed 1 container of butane fuel stored on shelf above prep refrigeration unit. CDI, operator relocated fuel. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Conformance with Approved Procedures - P,PFThe permit holder shall comply with the HACCP plans and procedures that were submitted and approved. Observed food employees not recording the daily records of food temperatures and refrigeration units that were included in the HACCP plans which were approved. CDI. Follow approved procedures. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - CGeneral Comment: Store in-use utensils properly. Observed in-use ice scoops used for ice bin in upstairs kitchen being stored in a soiled basket. CDI by instruction. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CClean equipment and utensils shall be stored in a clean, dry area. Observed several container lids and utensils being stored in drawers and containers that were accumulating food debris and other soil. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - CKeep equipment in good repair. Observed rusty shelving inside flip top prep unit and in CRC 2 door reach-in refrigerator. Observed split gaskets on several refrigeration units in kitchen. |
|
46
|
1
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices - PFTest strips shall be provided at all times to measure concentration of sanitizer. Observed no chlorine or quat test strips available during inspection. Verification required by 7/11. Repeat.4-301.12 Manual Warewashing, Sink Compartment Requirements - PF3 compartment sinks required to wash, rinse and sanitizer. Observed a 2 compartment sink being used to wash dishes occasionally according to operator. CDI by instruction, Provide approved-sanitizer or obtain variance for 2 compartment sink. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - CNonfood contact surfaces shall be free from accumulation of soil. Observed soil on shelving throughout kitchen. Observed food debris and other soil in gaskets and collecting on bottom of several reach-in refrigerators. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - CGeneral Comment: Floors, walls and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed flooring downstairs with large chips in several areas and no longer smooth and easily cleanable. |