| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
REPEAT VIOLATION: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed uncovered employee drinks stored on and above prep surfaces in the kitchen. CDI: drinks were discarded. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P
2-301.14 Wash hands after activities that contaminate them. -P
Observed employee handle raw chicken with gloved hands, touch handle of prep cooler door with same gloves, then change to new gloves without washing hands properly. CDI: discussed proper handwashing with PIC; hands were washed and gloves were changed. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food not in cooling stage uncovered inside walk-in cooler. Observed open bags of dry goods at back prep area. CDI: foods were properly covered. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build-up on interior chute area of ice machine. |
|
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 sweet potatoes inside walk-in cooler that were said to be cooked and started cooling about 2 hours ago ranging from 73F - 78F. CDI: sweet potatoes were removed and reheated to 165F and cooling process was started again using 2 separate metal pans and on ice, |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ranch dressing inside salad prep cooler at 45F - 52F. Observed sausage, potato salad, romaine lettuce, raw pork chops, raw shrimp inside prep cooler across from fryers > 41F (see temp chart). Observed raw whiting and cat fish inside low boy at 44F. CDI: all products were removed and placed on ice to rapid cool. PIC stated that cooler lids had been open during lunch periods. Full deduction will be taken on next inspection if cold holding issues continue. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one bottle of degreaser not labeled at back prep area. CDI: bottle was labeled. |
|
31
|
0.50
|
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 multiple foods cooling inside small walk-in cooler. Some were stacked on top of each other. Cooler is being overcrowded with the amount of food that is cooling. Facility is trying to cool too many foods all at once but walk-in cooler and cooling capacity is limited due to space. Facility only has a small walk-in cooler, a 2-door freezer, and small prep space to cool foods down in ice baths. Discussion with PIC to limit the amount of foods cooled at one time or increase delivery frequency to avoid big delivery orders taking space inside walk-in cooler.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live roach one floor at back prep area. Facility will notify Orkin pest control for treatment. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet soiled wiping cloths stored on prep surfaces while not in use throughout the kitchen. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 scoop used for butter sitting in room temperature water on the counter. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
REPEAT VIOLATION:
General Comment: 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed flooring paint inside kitchen peeling/damaged. Facility is working on repairing floor. |