| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employees washings hands with cold water for less than 15 seconds. CDI by instruction.
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employees putting on gloves without washing hands prior. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-202.12 Provide at least 100F water at handsinks.-Pf Observed hot water not provided at handsink in prep area of kitchen. VERIFICATION REQUIRED.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed several metal sponges and metal stoppers stored in handsink. REPEAT VIOLATION. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed bread and lettuce stored under ceiling leak. CDI items voluntarily discarded. Observed cornbread stored uncovered overnight. CDI cornbread covered. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and black debris. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
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 45F. -P Observed mash potatoes, seafood soup, blackeye peas, squash, broccoli casseroli, mac n cheese and beans prepared yesterday all items in walk-in cooler above 45F. See temperature chart for temperature observations. CDI items voluntarily discarded. VERIFICATION REQUIRED TO ENSURE ALL EMPLOYEES ARE PROPERLY TRAINED ON IMPLIMENTATION OF PROPER COOLING TIME AND COOLING PROCEDURES. . |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 Observed chicken, mac n cheese, broccoli casseroli, beef ribs, pepper steak, chitlins, beans, potato salad, etc not date marked. CDI PIC back dated items. REPEAT VIOLATION.
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 oxtail and red beans past time/temperature window. CDI items voluntarily discarded. REPEAT VIOLATION. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 mash potatoes, seafood soup, blackeye peas, squash, broccoli casseroli, mac n cheese and beans improperly cooled in large plastic container. Ambient temperature of walkin cooler was 43F. VERIFICATION REQUIRED TO ENSURE ALL EMPLOYEES ARE PROPERLY TRAINED ON IMPLIMENTATION OF PROPER COOLING TIME AND COOLING PROCEDURES. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed turkey and chicken breast stored on floor in walk-in cooler. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils and equipment stored in soiled plastic containers throughout facility. REPEAT VIOLATION. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected cup lip pieces. Observed single service articles stored on soiled shelves. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed sticker residue left on several containers.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed pressure cooker rated for household use only.
4-501.11 Maintain equipment in good repair. Observed rusted shelves in equipment throughout facility. Observed tape on several cooler holding equipment together.
4-502.11(A) Maintain utensils in good repair. Observed melted utensils. CDI PIC discarded utensils. |
|
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 shelves, gaskets, cooler bottoms, tracks of cooler doors, cooler handles, etc collecting heavy food residue. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed hot water knob on handwashing sink broken. |
|
53
|
1
|
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. Observed ceiling tile missing above prep table. REPEAT VIOLATION.
6-502.12 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. Observed floor and walls collecting heavy food and grease residue under equipment and around pipes. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed intake near prep table collecting heavy dust and debris.
4-204.11 Ventilation Hood Systems, Drip Prevention - C Observed hood system collecting heavy grease residue above stove. |