| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-Duties - PF- PIC had several new employees working that had not been informed on the employee health policy. CDI- PIC educated employees on the health policy during the inspection. A written employee health policy was observed. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P- Observed several employees enter the kitchen to prep food and don gloves without a hand wash. CDI- Education was provided on when to wash hands. After instruction was provided EHS observed proper hand washing. |
|
13
|
3
|
Food separated and protected |
No |
Yes
|
Yes |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- REPEAT- Observed raw fish stored above RTE sauce. Observed raw shrimp stored above RTE sauce. Observed raw chicken stored above RTE ranch. Observed raw shrimp stored above RTE garlic in oil. PIC was able to correct all storage order issues since there was no physical cross contamination observed. A VR will occur to ensure this chronic 3pt repeat violation is corrected. PIC was informed if the violation occurs again during an inspection or visit permit action will occur and a RCP will be encouraged to be implemented for the facility. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
Yes |
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 41F. -P 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- Observed shrimp, pasta salad, cut lettuce, noodles, dark meat chicken, ribs, white meat chicken, crab cake, and seafood salad all prepared yesterday according to the PIC, tightly covered, some in reach in units and not meet the proper cooling parameter over night. PIC voluntarily discarded all the items. A VR will occur no later than 7/31/21 to ensure proper cooling occurs. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed slaw, cut watermelon, crab salad, crab meat, noodles, dark meat chicken, white meat chicken, corn, and shrimp all without dates. PIC voluntarily discarded the items. A VR will occur no later than 7/31/21 to ensure proper date marking is occurring. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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 TCS foods with written procedures for TPHC without a start time. CDI- PIC was able to document the start time. |
|
26
|
0
|
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 in use sanitizer bucket without a label. CDI- PIC labeled the container. |
|
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- REPEAT- Observed shrimp, pasta salad, cut lettuce, noodles, dark meat chicken, ribs, white meat chicken, crab cake, and seafood salad all prepared yesterday according to the PIC, tightly covered, some in reach in units and not meet the proper cooling parameter over night. CDI- PIC voluntarily discarded all the items. |
|
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 in use containers of salts, spices and oils not labeled on the cook line. |
|
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 several deep freezers doors in need of repair or replacement due to damage. |
|
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. - Observed cooking equipment, and some cold holding equipment with food debris and grease residue build up. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P- Observed can wash with broken back flow device. A VR will occur no later than 7/31/21 to ensure a properly functioning back flow device is installed. |
|
53
|
0
|
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. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed cracks and broken tile throughout the facility and in kitchen. Observed ceiling damage throughout the kitchen. |