| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employe beverages stored on prep surfaces, one beverage uncovered. CDI beverages properly stored. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed grits, waffle mix, salt and breading mix not properly covered. CDI food wrapped.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed employee washing uncut greens in 3 compartment sink with dirty dishes in 3rd compartment. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 ribs, turkey neck, ox tail, baked chicken, gravy, potato salad and slaw not date marked. CDI items labeled. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two buckets of sanitizers not labeled. CDI buckets labeled.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one bucket of sanitizer greater than 200ppm. CDI bucket refilled and tested at proper concentration. REPEAT VIOLATION. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
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 curry chicken, hush puppies, corn and fish on floor in walk-in cooler and freezer. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed two buckets of sanitizer stored directly on floor. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed tongs stored on oven door. |
|
42
|
0.50
|
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 several containers stacked wet. |
|
45
|
2
|
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 on several containers. Stickers in direct contact with food contact surfaces in storage.
4-501.11 Maintain equipment in good repair. Observed rusted shelves in equipment throughout facility, walk-in cooler, glass front cool, low reach-in cooler. Observed split gaskets on reach-in cooler. Observed frier near backdoor nonfuctional. REPEAT VIOLATION. |
|
47
|
0.50
|
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 nonfood contact surfaces throughout facility collecting food debris; gasket, shelves, glass front cooler, walk-in cooler floor, etc. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed heavy leak at handsink in restroom. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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 floors and walls collecting food and grease debris throughout facility, under/around equipment.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed nonfunctional frier stored near backdoor. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
4-204.11 Ventilation Hood Systems, Drip Prevention - C. Observed heavy grease residue collecting on hood system above cooking equipment.
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 heavy residue collecting on intake air ducts in kitchen. |