| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed employee rinsing a rag in the handsink. CDI had employee redirected to prep sink. Observed sauce all over interior of sink as if it was poured in drain. CDI sink rinsed out. Repeat. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw ribs stored over RTE sauces and food. CDI items relocated. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produce stored above RTE food in walk in cooler. CDI items relocated. Repeat. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed brisket, boiled egg, Swiss cheese, shredded cheese, American cheese, diced tomatoes, sliced tomatoes, and boiled egg that was above 41F in prep top. CDI items discarded or moved for cooling. Observed yellow and white Cole slaw in an ice bath above 41F. CDI items moved to walk in for cooling. Ensure ice and food are at the same level to maintain temperature. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 Cole slaw (7/10), boiled eggs (7/9), chili (7/3), yellow slaw (7/1, and tomatoes (7/15) held over 7 days. CDI items discarded. Observed multiple items in walk in unit that was dated for over 7 days and corn dogs in reach in unit that was not dated. CDI have employee fix dates. |
|
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 for reheating for smoke pork that was missing information for different batches of food or different batches were not accounted for during logs. Verification required. |
|
31
|
0
|
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. Observed tomatoes that were sliced a couple hours before arrival and stored in reach in unit before ensuring items were cooled for cold holding. CDI items moved to walk in for cooling. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed all food employees working while wearing watches and bracelets. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed white styrofoam bowls used as scoops in food containers used on cook line. |
|
45
|
0
|
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 racks in reach in unit that are rusted and in need of replacement. |
|
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 glasses and personal keys stored on shelf above cook line. |