| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an open, uncovered employee beverage on prep table. CDI- discarded |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed chef bare hand temp food in prep unit. CDI- instruction provided |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed raw eggs in cornbread batter left out at room temperature at 65 F. CDI- removed to cool NO OBSERVATIONS MADE TO INDICATE IMPROVEMENT IN COOLING |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all TCS foods in hot hold box below 135 F. See temp chart CDI- reheated above 171 F. OBSERVATIONS OF HOT HOLD VIOLATIONS LIMITED TO VERTICAL HOT HOLD BOX NOT STEAM TABLES. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple TCS foods cold holding above 45 F . See Temp chart CDI- removed to cool NO OBSERVATIONS MADE TO INDICATE IMPROVEMENT IN COLD HOLDING |
|
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 cole slaw, potato salad and HB eggs not date marked in top of prep unit. CDI- date marked |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 raw eggs(batter) cooling at room temperature 65 F. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple fruit flies in kitchen. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed prep unit failing to hold foods in top at 45 F. HAVE OBSERVED NO COLD HOLDING, COOLING OR HOT HOLDING REPLACEMENT EQUIPMENT ADDED TO FACILITY TO ADDRESS CONSISTENT COMPLIANCE ISSUES |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
Yes |
Yes
|
No |
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 facility floor still holding water. Can wash torn out to repair leak. OBSERVED NO ATTEMPT TO REPAIR FLOORS BUT CAN WASH UNDER REPAIR |