| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - CEmployees may drink from a closed beverage container if handled to prevent contamination of equipment. Observed uncovered employee beverage stored on rack above equipment at dish machine. CDI by instruction. Repeat. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PStore raw animal food so that cross contamination is prevented. Observed raw trout removed from commercial packaging and stored in zip lock bags in walk-in freezer and located over ready to eat corn. Observed raw hamburger patties stored over whole muscle pork in reach in refrigerator. CDI, operator relocated foods for proper storage. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces Frequency . Food contact surfaces in contact with potentially hazardous foods shall be cleaned at least every 4 hours. Observed blade of slicer soiled with meat debris and operator stated it was used early in the morning. Observed vegetable press accumulating dried food debris and soil. CDI, equipment set aside for cleaning and operator broke down slicer to begin cleaning on-site. 4-501.114 Mechanical Warewashing Equipment, Chemical Sanitization, Concentration - P - Ensure chemical dish machine is properly sanitizing equipment. Observed chlorine dish machine not sanitizing dishes and providing 0ppm chlorine as determined by test strips. CDI, operator switched to single-service and called chemical company to repair while on site. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 PHF cold held at 45 degrees F or below. Observed tuna and collard greens on ice above 45 degrees F. Observed sausage and pimento cheese above 45 degrees F on top shelf of flip top prep cooler 1. Unit displaying an ambient air temperature of 53 degrees F on top. Observed egg whites and house made dressing with butter milk, and container of meatballs and lettuce on top shelf above 45 degrees F as indicated by thermocouple. CDI, operators relocated foods to bottom of unit and instructed not to store PHF in top area of refrigeration units until repaired. Operator scheduled refrigeration company, Eastern Refrigeration to repair. Repeat. Observed 1 container of toasted peanuts behind held at room temperature with a date of preparation of 9/18 and voluntariloy discarded peanuts |
|
21
|
0
|
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 in establishment for 24 hours. Observed 1 container of catfish and 1 large container of pork shoulder not date marked in walk-in cooler. CDI, operator voluntarily discarded foods not date marked and exceeded 7 days. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-203.11 Molluscan Shellfish, Original Container - CGeneral Comment: Shellstock tags may not be removed from original container unless immediately before sale or preparation of service. Observed no oyster tags with oysters in walk-in cooler and operator keeping oyster tags in office. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - CStore in-use utensils properly. Observed several plastic containers being used to dispense stocks and dry ingredients in walk-in cooler and downstairs prep area. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipmnt in good repair. Observed rusty shelving inside several reach-in refrigerators. Repeat. Observed top areas of flip top prep coolers not holding proper temperature as measured by thermocouples. 4-501.12 Cutting Surfaces - C - Cutting surfaces of equipment shall be free of heavy scratches or scarring. Observed cutting board behind bar and cutting board in dowstairs prep area with heavy scratches. 4-101.19 Nonfood-Contact Surfaces - C - Nonfood contact surfaces of equipment exposed to splash or spillage shall be constructed of non-absorbant and easily cleanable material. Observed cardboard lining shelves in dry storage racks downstairs prep area. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-301.12 Manual Warewashing, Sink Compartment Requirements - PFProvide approved detergent-sanitizer or have equipment variance approved for 2 compartment sink warewashing. Observed 2 compartment warewashing sink located in downstairs prep area. CDI, handouts given to operator for equipment variance. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - CGeneral Comment: Physical faciltiies shall be cleaned as often as necessary to keep them clean. Observed dust accumualting on ceiling and light fixtures in downstairs prep ara. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Light Bulbs, Protective Shielding - CLight bulbs shall be shield, shatterproof or shatter-resistant. - Observed 1 damaged light shield in downstairs prep area. Repair or replace. |