| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 . One bottle of sanitizer with label worn off. CDI- PIC Sean Sennet had bottle labeled immediately. |
|
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 . Pan of potato salad and small container of pimento cheese in prep cooler during cooling process. CDI- PIC voluntarily discarded small pan container of pimento cheese, and had potato salad spread on a sheet a pan for rapid cooling. |
|
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. Two small containers of dry seasoning and one squeeze bottle of oil not labeled, all in use. PIC had all labeled. |
|
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. One fly observed in the beverage and utensil washing area. CDI- verbal correction to monitor and provide additional pest management. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 3-307.11 Protect food from contamination sources not specifically noted by code. Container of celery and container of carrots in bottom of prep cooler coming in direct contact with upper shelving in prep cooler. Small pan of pimento cheese nested down in direct contact of lettuce in prep cooler. CDI- PIC corrected all storage. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C. All employee's preparing food and in utensil washing and storage areas are required to wear hair restraints. One employee cutting lemons at the bar not wearing hair restraint, one employee assisting with food prep not wearing hair restraint. CDI- verbal correction, hair restraint required. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet cloths used to line underneath one cutting board and in one storage area rack. CDI- PIC removed. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Metal tongs stored in direct contact of shelving at cook line that had dried residue and food debris on it. CDI- PIC removed tongs. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf . Some shelving in walk in cooler, shelving at prep tables , gaskets in prep cooler damaged; rusting/ peeling. CDI- verbal correction to replace all. |