| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF - Observed no disposable towels available due to battery not working at 1 hand washing sink. CDI, employee repaired unit so that disposable towels provided while on-site. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chicken stored over raw fish and raw beef removed from commercial packaging stored over fries in low reach in freezer. CDI, foods relocated for proper storage. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed lettuce cold held in prep unit at 51 degrees F and cheddar cheese with date of preparation of 53 degrees F. CDI, operator voluntarily discarded foods. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 cubano sandwiches cold held at 45 degrees F with date of preparation of 8/18, rice with date of preparation of 8/11 at 44 degrees F, pimento cheese with date of preparation of 8/11 at 44 degrees F, observed gumbo with prep date of 8/18 at 43 degrees F. Observed potatoes with preparation date of 8/17 at 45 degrees F. CDI, operator voluntarily discarded foods. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 turkey stacked in deep container that was portioned and cooling in walk in cooler. Observed pico cooling in tightly covered container in walk in cooler. CDI, cover partially removed from pico to facilitate heat transfer and turkey placed in shallow sheet pan to rapidly cool. Repeat. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Observed thermometer used in kitchen not accurate to within + or - 2 degrees F and operator stated small diamter probe thermomter not on-site. CDI, PIC able to locate accurate small diameter probe thermometer while on-site and stated facility scheduled to get additional thermometers on-site tomorrow. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
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. Observed pan stored at 3 compartment sink nearby soiled dishes.
4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Observed clean plates not covered / inverted near pizza station with food debris spilled on food contact surface. Invert or cover to prevent contamination. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed door of low cold hold refrigerator not completely closing. Repair. |
|
47
|
0.50
|
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 debris, grease and soil accumulating in fryer unit equipment doors and debris on top of dish machine. |