| 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 an employee drink being stored on top of the dry storage bin. CDI-The drink was removed. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P
Observed an employee wash their hands with their gloves on. CDI-Stopped the employee and instructed to discard their gloves and to wash hands again and don a clean pair of gloves. REPEAT.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P
Observed employee not wash hands upon entrance to the kitchen. CDI-Stopped the employee and instructed hand washing. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed hushpuppies (130), flounder (106), peppers (111), and shrimp (120) hot holding below 135F. CDI-The shrimp, flounder and the hushpuppies were discarded and the peppers were reheated to 170F. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THAT PROPER ACTIONS ARE IN PLACE TO HOLD PRODUCT AT THE CORRECT TEMPERATURES. REPEAT.
' |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observed the chlorine sanitizer in the sanitizer bucket at 200ppm. This is too strong. CDI-More water was added to dilute the concentration. Chlorine strength should range between 50-100ppm. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf
Observed a damaged thermometer. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE A WORKING THIN PROBED THERMOMETER IS AVAILABLE. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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 several containers of food product with no labels indicating the product. CDI-The containers were properly labeled. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed two wet wiping cloths being stored on the counter upon entrance to the kitchen. CDI-The cloths were removed. |
|
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 scoop handles being stored in the food product. CDI-The handles were moved to positions where it is not touching the food product. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed torn gaskets to the salad reach in cooler, and to the fish cooler drawers. Have replaced. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed to the shelves and floors of the walk in cooler and freezer. Have cleaned. REPEAT. |