| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 Certified Food Protection Manager - C. No certified food protection manager present in the unit during the inspection. REPEAT - 2 points |
|
7
|
1.50
|
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 server using bare hands to place onions on salad for customer consumption. CDI - EHS directed employee to discard salad and to use tongs to place toppings on salads. - 1.5 points |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at server area hand sink. CDI - Soap provided. REPEAT. Ensure hand sink at server station remains fully stocked and ready for use. The only other available hand sink in the facility outside of restrooms is in the kitchen back of house and is not convenient for server use. Hand sink cannot be placed out of service.
6-301.14 Post a handwash sign at each handsink. No hand washing sign posted in women’s restroom. Hand wash sign at server station removed. PIC provided hand wash signs for both sinks during visit.
- 2 Points |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed unpackaged raw beef burgers and raw beef chopped steak directly over containers of uncovered cooked okra and cooked crab in upright freezer near line. CDI - raw beef relocated. REPEAT - 1.5 points |
|
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. Can opener with multi day dried food buildup on blade. CDI - removed to dish for cleaning.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. In use bulk ice machine with extreme organic buildup on interior surfaces needs cleaning.
- 0 points |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P. Observed commercially prepared stuffed crabs cooked and placed under hot holding light max temp achieved in center of stuffing 94f. CDI - PIC returned to fryer to finish to at least 135f.
- 0 points |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS foods including buttermilk and multiple bins of cut cabbage with temperatures above 41f in back walk in cooler. See chart. Ambient air temperature of back area 41f. CDI - PIC discarded TCS foods that were in back unit overnight. Connected walk in cooler operating on separate compressor unit with ambient air temp 36f holding TCS foods less than 41 to be used for storage until back portion repaired. Verificatoin Visit Required.
Observed portion cups of slaw and tartar sauce in flip top portion of service cooler at cash register area and in flip top portion of service cooler in dining room all above 41f. See Chart. In both coolers product overstocked in pans and out of cold holding level of cooler. CDI - discarded.
Observed hush puppy batter made with egg at 72f at fryer area with no cold holding method in place. PIC indicated that batter is mixed daily and placed into service then discarded after lunch and a new batch placed into use at dinner. Bulk batter is held in walk in cooler at 41f or lower. TPHC procedures discussed with PIC and form emailed. Hush puppy batter made with egg once hydrated must either be maintained at 41f or lower or if left out at room temperature TPHC must be in use. Current batter allowed to remain until 2:30 when it must be discarded as it was prepared at 10:30.
- 3 points |
|
21
|
3
|
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 various TCS foods in cold holding units with no date marking present including pulled pork, cooked sweet potatoes, diced deli meat, open buttermilk, sliced cheeses, portion cups of dressings and sauces, slaw, and more.
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 multiple containers of portioned house made sauces and dressings including ranch, blue e, and more with expired date marking as far back as 1/15/21 present in both walk in and line coolers.
PIC date marked TCS foods and discarded TCS foods with expired date marking. REPEAT - 3 points |
|
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 spray bottle of yellow chemical with no identification and bucket holding blue chemical with no identification at dish area. CDI - chemicals labeled.
7-206.11 Restricted Use Pesticides, Criteria - P. Observed household Raid And & Roach Killer in back storage area. CDI - discarded. Do not use household pesticides in food service establishments. Contact PCO for service.
- 0 points |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-303.12 Storage or Display of Food in Contact with Water or Ice - C. Observed various seafood items stored in untrained ice water on counter at fry area. REPEAT - 1 point |
|
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 multiple metal pans and plastic food container stored stacked together wet. Air dry pans before stacking together. - 0 points |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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. Ceiling tiles missing in various back of house areas. Metal rolling carts and shelving with rust and/or corrosion. Peeling / damaged wall surfaces in various areas of back of house especially near back cooler. REPEAT - 0.5 points |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed multiple ceiling light fixtures in both dry storage and in back of house food areas with glass fluorescent bulbs present without shielding or covers. - 0 points |