| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored over food in dry storage. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee handling soiled utensils at dish machine and change gloves to put clean utensils away without washing hands first. CDI-employee stopped and directed to wash hands before putting clean away. |
|
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 grits cooling in walk in cooler for 2.5 hours and still at 110F. PIC unable to determine what time product was at 135F and therefore unable to determine if cooling parameters of 135F to 70F within two hours reached. CDI-grits voluntarily discarded. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grits holding hot in steam well below 135F. CDI-reheated to 165F+. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS foods in cold drawer under grill holding slightly above 45F. See temperature chart. PIC stated that food items were checked at 11am and were 45F or below. CDI-all items taken to walk in cooler until cold drawers are repaired. Although this is a repeat violation, facility has made tremendous improvement in ensuring TCS items in flip top coolers are 45F and below as well as items in cold drawers were not grossly out of temperature today and therefore will not be taking full points on this violation. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed several items such as sun dried tomatoes, mashed potatoes, guinness onions with beginning and end times not recorded on items. CDI-time recorded. Also observed items on TPHC with discard time of 3PM not being discarded at 3PM. CDI-discarded. Verification required to ensure facility is following TPHC procedures correctly. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
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 gravy and grits cooling in deep pans. Grits did not reach proper cooling parameters. Gravy split into thinner portions and stirred. Cool items in back of walk in cooler instead of near door. Move non-TCS products to front of cooler to make room for TCS items cooling in colder parts. REPEAT. Verification required. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with long facial hair preparing food. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer in buckets below 100ppm. Dispenser not testing correctly as well. Technician was called and is installing new dispenser. |
|
47
|
0
|
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. Cleaning needed on equipment and fan covers. |