|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P
Observed employee handle smoked brisket with bare hands. CDI brisket moved to reheat to 165F. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed no soap and back handsink at bar. CDI soap provided. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw pork ribs stored above cooked ribs in walk in unit. CDI raw items relocated.
3-302.11(A) Separate the different types of raw animal foods. -P
Observed raw chicken and raw burger meat stored on top of raw salmon. CDI items relocated.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.
Observed lettuce washed and prepped in 3 comp sink where dish detergent filled on last compartment and soiled pan stored in second compartment. CDI lettuce moved. Use sink for only one task only. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed metal pan, knives, glassware at bar, plastic ups that were soiled with food debris. CDI items moved for cleaning. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed baked beans, burnt ends, multiple pans of brisket, jabenero sauce, cream corn, collard greens, and pans of shredded shredded brisket holding below 135F. CDI items discarded or reheated for hot holding. Repeat. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 2 pans of shredded cheese that was holding at 50F without cooling before storage and cole slaw holding at 43F, shredded chicken at 45F, and cooked ribs at 42FF in walk in unit. CDI items uncovered or moved to walk in to adequately cool. Observed pans of brisket in walk in at 43-47F. PIC stated they put away a delivery earlier and had food sitting out oof unit. CDI ziploc bags of ice placed on brisket to cool and kept in walk in. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed metal pans wet stacked on drying rack.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed take out trays, and bags of clean linens stored on floor in dry storage room. |
|
47
|
0.50
|
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 bottom shelf of prep tables and racks in need of cleaning. Repeat. |
|