| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.Observed blue powerade on prep table. CDI- placed under |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F and in house cooked TCS foods to 165 F within 2 hours if food is to be hot held until service. -P Observed rice, country ribs and BBQ not reheated to 165 F before placing on hot hold. CDI- reheated to 181 F |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut cabbage, and open bagged leafy greens on prep tables, not being prepped at 74 and 56 F respectively. CDI- removed to walk in Observed house made ranch and blue cheese dressings with buttermilk and sour cream cold held in prep unit above 50 F all night. CDI- discarded |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 yesterday of befores cooked potato salad, cooked chicken, HB eggs, cooked beef tips and sausage not date marked. CDI- date marked ALWAYS DATE MARK USING TWO POINTS OF REFERENCE |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
Yes |
6-501.111 Keep the premises free of insects, rodents, and other pests.Observed multiple fruit flies in kitchen. VR |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
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 pan scoops atop soiled lids of flour in rear kitchen. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed staff towel drying after chemical sanitization. CDI- instruction provided |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed prep unit with dressings and deserts not coldholding below 45 F. VR |
|
53
|
1
|
Physical facilities installed, maintained and clean |
Yes |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed multiple places in kitchen with bare wood surfaces. 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 floors in walls in need of repair to make waterproof and prevent pest harborage. |