| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed employee wipe nose with his hand twice and make no effort to wash hands, when prompted employee attempted to wash hands at prep sink. CDI- Employee corrected, properly washed hands at hand sink. |
|
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 above egg yolks in reach in cooler and raw pork and raw chicken stored above raw shrimp in walk in cooler. CDI- Foods properly stored by final cook temperature. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed two spray bottles of sanitizer reading 0 ppm. CDI- PIC corrected saniitzer strength.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of dishes stored as clean with greasy residue and food particles stuck to the outsides. CDI- Dishes re-washed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed fried chicken pieces at 75 degreees that are frequently leftout at room temperature for long periods of time between orders. Need to take out what is needed per order to minimize time foodis out of temperature control or use TPHC methods. CDI- Chicken moved to walk in cooler to rapidly cool back to 45 or below. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed a couple wet wiping cloths left out on counters not stored in sanitizer. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Air dry dishes and utensils. Observed a few pans tight stacked while still wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-205.10 Equipment must be NSF or equivalent. Observed domestic reach in freezer in use. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on racks in walk in cooler, dry goods shelves, and racks inside main prep cooler needing better cleaning. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-502.12 Floors, walls, ceilings shall be clean. Observed a few walls and ceilings throughout in kitchen needing cleaning of dust and sauce stains. |