| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Store employee beverages so as not to contaminate food, food contact surfaces or utensils/linens public may contact. Observed covered emplyee beverage stored on cutting board of prep unit. CDI- removed |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled surfaces and before handling food or clean food contact surfaces and before donning gloves. Observed salad station food employee donning gloves without washing hands dishwasher not washing hands between soiled and clean utensils.CDI- isntruction provided; Recomendation food emploees whom handle raw proteins use a barrier or utensil instead of gloves. C |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Bare hand contact of ready to eat foods is prohibited. Observed food employee at salad station bare handling ingredients and placing them on salad. CDI- salad discarded; PIC provided instruction |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 Facility shall maintain documentation of Parasite Destruction or aquaculture fed parasite free diet. Observed facility invoice for salmon from Buckhead beef and no letter stating aquacultured fish were fed parasite free diet. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Ensure TCS foods are cooled within time temperature parameters. Observed yellow tomato soup in walk in cooler at 51 F from yesterdays cooling. CDI- product discarded |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain hot held TCS foods at 135 F or hotter. Observed pan of chicken breats hot holding at 125 F. CDI- reheated to above 170 F |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)Maintain cold held TCS foods at 45 F or colder. Observed multiple cooked meatloaf, cut tomatos, cooked carrots and other TCS foods cold holding above 49 F. CDI- removed to flash cool |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Protect food from cross contamination of hand sink splatter. Observed open prep unit too close to unshielded hand sink and open containers of ready to eat foods next to inadequate splash guard. CDI- facility has one hand sink close by and it is unclear this hand sink was permitted as a hnad or dump sink. Therefor facility may either properly shiled hand sink from food and utensils without voiding NSF status of equipment or discontinue use of this sink as a hand sink. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths soiled to sight shall not be stored on food prep surfaces. Observed soiled wiping cloth on cutting board. CDI- removed |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store In-Use Utensils, Between-Use in food with handle exposed, on clean dry surface or in water at 135 F. Observed scoup handle down in beets. CDI- removed |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain Equipment in Good Repair and Proper Adjustment. Observed multiple cold hold units holding TCS foods at 47 F and higher. VR |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-602.13 Maintain Nonfood Contact Surfaces free of soil accumulation. Observed excessive grease accumulation on hood system in kitchen. |