| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed employee drinking while on the cook line. Must do drinking and eating in designated areas. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P
Observed employees wash hands and turn off faucet without a barrier, touch phone and hat then continue to put on gloves for food prep. CDI hands washed.
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 employees wash hand for 5 seconds. CDI hands washed. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed employees using handsink to fill containers. CDI moved to prep sink. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P
Observed unwashed produce stored above RTE foods in walk in unit. CDI shelves rearranged. |
|
14
|
0
|
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 soda nozzles with black debris and can opener soiled with debris. CDI items moved for cleaning. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P
Observed employees stating they cook wings to 120-145F and cool down then finish cooking per order without prior approval. CDI wings discarded and NCC procedures provided. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P
Observed facility cooling parcooked wings in reach in unit from since 10am and product was only at 80F after over 2 hours. CDI product discarded. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed grilled chicken, ribs, and fried corn that was holding below 135F ad ribs holding on stove without fire underneath product. Repeat. CDI product reheated |
|
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 butter and hot sauce that is holding above 45F on counter. PIC stated they submitted information to variance committee for approval. Must keep sauce cold or on TPHC until product approved. Repeat. CDI sauce discarded. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed facility holding hushpuppy mix( which has milk, eggs, and rehydrated onions) on TPHC but no time stamp recorded until the begining of inspection and no written procedures availble. CDI procedures provided. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf
Observed records missing information for certain batches of pork thats received, missing records of initial time when food placed in kettle for reheat and some items missing temperature of reheat temperature. Verification required. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 wings cooling in reach unit and sliced tomatoes that were covered and cooling reach in. CDI wings discarded and tomatoes moved to walk in uncovered for cooling. Repeat. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
observed flies in kitchen area. Repeat. |
|
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 racks in walk in unit, gaskets and interior in reach in, and walls in walk in in need of cleaning. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C
Observed employee drinks and keys stored on top and next to food and utensils for the facility. |