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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several foods in hot box at 80-110 degrees, foods had been in hot box approx. 1 hr awaiting reheating. Hot box is for hot holding hot foods, not for reheating or storing out of temp foods. CDI- All foods in hot box reheated in steamer or stove to 165 and observed above 135 hot holding in hot box. |
|
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 nearly all date marked required TCS foods originally frozen and thawed in walk in cooler either 24 hrs ago or thawed today to be kept more than 24 hrs that were not date marked with a date of thaw including but not limted to ribs, mac and cheese, meat loaf, dressing, etc. Observed fresh date mark required foods cooled yesterday not date marked. CDI- A number of foods not date marked, voluntarily disposed of by PIC including pinto beans, corn, green beans, turkey wings and cooked cabbage. Other items thawed today for use were date marked by PIC. Due to multiple repeat violations of date marking, will follow up within 10 days that facility has a proper date marking system in place, if not corrected, a risk management plan will be required or an Intent to suspend can be issued. |
|
26
|
1
|
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 several spray bottles and containers of various chemicals not labeled. CDI- Chemicals labeled. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
Yes |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several instances of foods stored on the floor including: tubs of raw meats on floor of walk in freezer, large pot of collards stored on floor of kitchen awaiting cooking, box of raw sweet potatoes stored of floor, and several bags of dry goods stored on the floor of storage area. CDI- Food stored off the floor. Observed box raw turkey wings stored on dirty side drain board of 3 comp sink and container of raw chicken stored on clean side drain board 3 comp sink next to container of clean utensils. CDI- Raw chicken and turkey moved to food prep table and areas cleaned and sanitized. Whenever possible use prep sink for food prep and 3 comp sink for dish cleaning. If using dish sink for addtional prep sink, be sure sink is cleaned and sanitized before and after use and no clean or dirty dishes/ utensils are present. Observed handsink right next to prep sink, need to install a splash guard to prevent potential contamination of food in prep from handwash sink. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed many cooler racks have peeled and rusted. Observed spatula handle heat damaged, needing replacing. Beverage cooler has missing drain tube, leaking condensate water into a pan, needs repair. Torn gaskets on fish reach in cooler doors need replacing.
4-205.10 Food Equipment, Certification and Classification - C. Food equipment shall be used in accordance with the manufacturer's intended use. Observed beverage cooler holding prepared foods such as cole slaw, cooked noodles, cut lettuce and so on. Data plate reads that this cooler is intended for prepackaged or bottled products only. |
|
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 outsides of cooking equipment neeidng cleaning of build up. Observed walls of walk in cooler with some mold growth and food build up needing cleaning. Facility needs better general cleaniing. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
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 several walls needing peeling or damaged neeidng repair including several holes in walls of dry good storage room.
GENERAL COMMENT: Will follow up within 10 days that date marking system is in place, and a splash guard at kitchen hand sink is installed. |
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