| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
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 handling raw chicken and not properly wash hands afterwards. CDI-Explained that hand washing needed to the take place. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P
Observed the raw oysters stored below raw beef in the walk in cooler. CDI-The product was rearranged. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed buildup on several pans stored on the clean equipment rack. CDI-The equipment was brought back to the dish machine for proper cleaning and sanitizing. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed the seafood soup not properly reheated to 165F. CDI-the soup was placed back onto the stove to finish the reheat process. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 several items past their time/temperature date marking requirements, including the au ju sauce, she crab, pork belly, fried goat cheese, fried chicken bites, pulled beef, and beignets. CDI-All 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 the rice cooling on the counter below 135F. CDI-The rice was immediately placed into the walk in cooler to finish the cooling process. |
|
32
|
0
|
Plant food properly cooked for hot holding |
Yes |
No
|
No |
3-401.13 Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. -Pf
Observed the collard greens not fully cooked to 135F. CDI-The product was placed back onto the stove to finish the cooking process. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf
Observed the facility's thermometer reading incorrectly. CDI-The thermometer was recalibrated. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed several containers of raw chicken being stored on the ground in the walk in cooler. CDI-the items were placed onto shelving. REPEAT. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.
Observed the red sanitizer bucket being stored on the ground. CDI-The bucket was placed onto the shelving. |
|
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 the scoop handle stored in the hush puppy mix in the cooler. CDI-The scoop was removed. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed the large bag of clean cloth towels stored on the ground. CDI-The towels were moved. REPEAT. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed rusted shelving in the walk in cooler. They are no longer easily cleanable. Have replaced. Do Not Paint. REPEAT.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed deep grooves in the middle cutting board. Have resurfaced/replaced. |
|
47
|
0.50
|
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 inside of the prep coolers and to the hood vents. Have cleaned. REPEAT. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
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 damaged walls and cove molding around the door frame and 3-compartment sink area. Have repaired.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed cleaning needed to the walls and floors of the facility. Have cleaned. REPEAT. |