| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
18
|
1.50
|
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 41F. -P. Observed 3 pans of fingerling potatoes at 43F - 44F inside WIC #1 that had been cooled last night. CDI: product was voluntarily discarded. |
|
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 roasted chicken inside WIC #2 and gravy inside 6 door cooler without date mark that was made yesterday. CDI: gravy was discarded but chicken was properly date marked.
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 Cajun aioli dated 9/16 and Tasso gravy dated 9/19 inside 6 door cooler that had expired past 7 days. CDI: these items were properly discarded. |
|
31
|
0
|
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 fingerling potatoes that had cooled in deep containers inside cooler from last night. CDI: proper cooling methods were discussed; potatoes were discarded. |
|
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 some seasonings on cook line without a label. Observed sugar container at waitress/wait station without a label. |
|
41
|
0
|
In-use utensils: properly stored |
No |
Yes
|
No |
REPEAT VIOLATION:
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 in use utensils at cook line in container of water at 120F. Observed handle in direct contact with hushpuppy batter inside grill reach-in cooler. Observed cup inside sugar container at waitress/wait station. |
|
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 some cutting boards stored with deep cuts and gouged.
4-501.11 Maintain equipment in good repair. Observed some equipment inside kitchen that is not working and not being used. Facility is in the process of relocating/removing some equipment. Repair/remove from facility. Observed some cracked/melted plastic lids in facility. |
|
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 some cleaning needed on shelving inside walk-in cooler including one in the basement. Observed cleaning needed inside prep coolers at chicken dreading station. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged flooring that is not smooth and easily cleanbable in some areas of kitchen especially at chicken station. Work order/ quote was provided for work that is soon to be done on the floor.
General Comment: Spent some extra time with both managers reviewing some of the big changes happening with the 2017 Food Code effective Oct. 1st 2021 |