| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken in hot box was holding at 119F-133F, wings were holding at or just above 135F. CDI - PIC voluntarily discarded chicken, turned hot box control to a hotter setting. When checked later, wings measured 140F-144F. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 sliced corned beef portioned and bagged in closed bags, then stacked in a pan and placed into a cold drawer below the grill. Product measured 55F, had been cooling about an hour. CDI - discussed with PIC that cooling should be accomplished in the walk in cooler rather than a cold holding drawer and that best practice would be to slice and portion but leave bags open and in a single layer on a sheet pan, then place in walk in cooler until 41F or below, and to then close bags, place in layers in a pan and place into cold drawers. PIC opened bags, placed in single layer, and moved to walk in cooler. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several working containers unlabeled - Cajun spice, blackened seasoning, tavern spice, seasoned salt, water. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed line cook wearing a bracelet while cooking. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed thre damp wiping cloths stored on countertops rather than inside sanitizer buckets. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans, drinking glasses wet nested. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored cutting board at prep cooler.
4-501.11 Maintain equipment in good repair. Observed badly split gasket on hot box, minor split on walk in cooler gasket. Observed cracked base in can wash. |
|
47
|
1
|
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 heavily soiled equipment - fryers, inside and outside surfaces of coolers, gaskets, doors, handles. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Better cleaning needed on floors in several areas, especially on cook line and under/behind equipment. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Observed four hood light out. |