| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed cold smoked salmon stored over crab cakes in walk in unit. CDI items relocated.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P
Observed unwashed greens above washed greens. CDI items discarded. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning - P. Sanitize equipment before use and after cleaning.
Observed prep table on line used to process raw chicken wiped down with only sanitizer before use to store RTE food for service and back prep sink used to wash raw fish and green beans cooling in ice bag at sink area and area soiled with raw fish pieces. CDI items washed rinsed and sanitized. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
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 45F. -P
Observed tomatoe soup from the night before at 45F. CDI item cooled down in freezer to remaining 41F. Per state memo items is a general comment and allowed to cool for this inspection. Next inspection item will have to be discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed ranch dressing, pimento cheese, lamb, green tomatoes, and chorizo at 42-45. CDI items held on 4 day shelf life. Per state memo facility has a general comment on this issue for the first inspection. Observed two containers of fried leeks on counter at 91F. CDI items discarded. Repeat. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed chopped peppers, tomatoe bisque (3/26), chili sauce, cauliflower milk (3/26), cooked peppers, pimento cheese, chicken stock (3/26), and italian sausage (3/24). CDI items discarded. Repeat. Whipping cream not dated, and compund butter dated when prepped and frozen and no date to indicate when thawed and remaining days left. CDI dates changed. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed all hot items are line not time stamped when removed from temperature control. Facility prepared cole slaw to hold on TPHC and was going to write time stamp when item preparation completed. Instructed facility to use time when ingredients pulled from walk in from temperature control. CDI items recorded on time chart. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
Observed chicken and kale cesar salads that are on lunch and dinner menu not asterisked. Verification required. |
|
47
|
0
|
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 microwaves upstairs and downstairs, undersides of mixers, reach in units, gaskets, racks and surfaces in bakery area soiled with debris. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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 walls in dry storage and ceiling in need of cleaning. |