| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed food debris on the French fry cutter. CDI by cleaning.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer in buckets below 50 ppm. CDI by calling technician who changed the line and metering tip so concentration was 200 ppm. |
|
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 full lexan pan of grits cooling in the freezer. Rate of cooling was not quick enough so grits were divided into two pans. Also placed closed container of black bean mixture on two separate sheet trays for cooling. Meatloafs once uncovered in the walk-in freezer were cooling at the proper rate. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in the prep cooler above 45F. CDI Items should be cooled prior to placing in the prep coolers and lids should be kept closed. Items removed and chilled in ice or return to the walk-in to cool down. Bus tub of mashed potaoes was separated onto two sheet pans to cool on the speed rack. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 mushroom and shrimp gravy dated for 7 days when product temperature was 45F and can only be dated for 4 days. CDI by changing discard date. Some items were dated without counting prep or cook date as day 1. Dates corrected. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-303.11 Ice used as exterior coolant, prohibited as ingredient. Observed beer lines in ice bin at the bar also used for customer ice. Discontinue using this ice for customers. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets on the floor. |
|
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 glass washer at bar not working and the hot side faucet knob missing on one of the bar dump sinks. Also noted some rust on prep cooler shelves where expoxy paint has chipped away. |
|
47
|
0.50
|
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 dust, grease or build up on drop cords, sides of equipment, green wire racks, floor drains and around condenser areas of prep coolers. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed pitted floor areas in throughout the kitchen.
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed baseboards missing in areas throughout the kitchen. |