| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
Yes |
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 employee not turning the faucet off with paper towels or barrier. Hand were used to turn faucet off. CDI- Corrected by instruction on proper hand washing procedures. REPEAT |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a cart stored directly in front of the hand sink. CDI- Moved to another location. REPEAT |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
Yes |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef stored on top of raw pork in the walk-in cooler. CDI- Moved to another location. REPEAT |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Dish machine measured 0 ppm. A-1 bleach connected to the dish machine. No dishes had been washed. CDI- PIC set up the three-compartment sink until machine is repaired. A-1 bleach doesn't have a stabilizer and will not last long at the dish machine. Contact dish machine service to ensure the proper sanitizer is connected to the machine. REPEAT Verification required.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed soiled bowl and utensils stored as clean. CDI-Removed for proper wash-rinse-sanitize. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed buttermilk on the on the prep table at 71 F left out at room temp overnight. CDI- Voluntarily discarded. TSC foods shall not be left out of refrigeration.
Observed rice in the prep cooler top at 48 F. CDI- Voluntarily discarded. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
Yes |
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 many foods not date marked: Ham, Cooked pork, cooked rice, broth, pimento cheese, and various other foods that require date marking in the prep coolers and walk-in cooler. CDI- PIC labeled items during inspection and or voluntarily discarded. VR required |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed thermometer in the reach-in cooler measured 48 F, but the product measured 42 F. Provide an accurate thermometer. |
|
35
|
0
|
Food properly labeled: original container |
No |
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 various squeeze bottles and seasonings not properly labeled. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed cook preparing food with no hair restraint. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
Yes |
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 Verification required.
- Observed damaged plastic insert pans. CDI- Discarded. REPEAT
-Observed cracked rolling pin. Replace.
-Observed rusted pans on the shelving.
-Observed rusted shelving. Replace rusted shelving throughout. Repeat.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
-Observed a Black&Decker home-style cooler at the wait area.
-Observed homestyle freezer in the kitchen.
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 Observed narrow neck wine bottles being re-used for water by the wait staff. Provide brush for proper cleaning and use the three-compartment sink for proper cleaning instead of the dish machine. Will provide additional guidance on cleaning and usage. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed water damaged test strips. Replace damaged strips. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust build-up on the ceilings of the walk-in cooler. Clean regularly. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe and tape under the hand sink. Repairs are required. Observed leak at the spray nozzle. Observed leak at the three-compartment sink. |
|
53
|
1
|
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 water damaged ceiling tiles. Replace damaged tiles. -Observed floor grout missing and cove tiles missing near the walk-in cooler area. REPEAT
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 standing water and debris on the floor in kitchen area. Observed debris on the floor under the wait station area. REPEAT
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent ceiling tiles in the wait station area. Replaced with non-absorbent tiles.
6-101.11 Nonabsorbent areas such as toilet rooms shall have smooth nonabsorbent easily cleanable surfaces. Observed absorbent ceiling tiles. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Lighting intensity- Observed burned out lights in the kitchen, wait area, and at the hood. Replace lights.
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed end caps missing from lights at the wait station area. |