| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
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 employee wash hands with gloves on. CDI- Employee was stopped, instruction provided and hands were properly washed without gloves. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish and shrimp above ready to eat onion rings. CDI- Raw food moved to proper storage order. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor black microbial growth in ice machine. Clean. CDI- Instruction provided. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items including but not limited to mac and cheese, sausage links and cooked potatoes below 135 F (See temp chart). PIC stated these items are for lunch, not breakfast and were put out too soon. CDI- Items reheated and placed into proper hot holding equipment. |
|
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 items including but not limited to lettuce, spinach and honeydew melon above 45 F (see temp chart). CDI- Items were placed in walk in cooler to quickly cool. PIC stated prep unit 1 is not working therefore ice is being used to supplement temperature control in this unit. Lettuce and spinach were sitting too high to achieve proper temperature. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed shrimp thawing in standing water. CDI- Instruction provided and running water provided. |
|
37
|
2
|
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 multiple food items stored on floor of walk in cooler and freezer. Instruction provided. REPEAT. |
|
45
|
1
|
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 prep unit 1 to be in disrepair, rusty shelving and standing water in prep unit 2, reach in freezer handle broken and split gasket in ice machine. Repair. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 many broken or missing floor tiles including but not limited to in front of fryers and in front of can wash. Repair. |