| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General Comment:
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee drinks stored improperly at wait station drink machine, cook line, and inside bar cooler. CDI: by discarding. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap available at both handsinks at bar and one handsink on cook line in kitchen. CDI: by restocking.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed equipment stored inside handsink in kitchen and ice that hand been dumped in one handsink at bar. CDI: by removing items. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
No |
Repeat:
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed tags not in chronological order. CDI: order corrected |
|
18
|
1.50
|
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 gumbo inside walk-in cooler that had cooled overnight in large stock pot at 50 deg F. CDI: by voluntary disposal |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed meat WIC, control unit prep cooler, and salad station cooler holding TCS foods above 45 deg F ( see temp chart). Items from WIC temp dropped during inspection. Discontinue use of storing food inside prep coolers until repaired. Service called was placed.
Return visit required by 7/2/18 |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat:
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed ribs and shred heads inside walk-in cooler made yesterday without date. Observed 2 1/2 gallon of milk jugs not dated. PIC unaware as to when milk was opened. CDI: all items dated properly. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottles not labeled in kitchen and at bar area. CDI: by dumping contents and labeling properly. |
|
31
|
0.50
|
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 gumbo that had cooling improperly in large batch stored in stock pot. CDI: by discarding; cooling methods discussed. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
General Comment:
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of ground beef stored on the floor inside WIF. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment:
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed employee using cloth to dry dishes. Observed cloths hanging from employee's aprons. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Comment:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls and container wet stacked on back shelf. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment:
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards worn and with deep cuts. |