| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee put a raw chicken box top put on top of hand sink, making accessible. CDI-Food employee moved box. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken and fish stored over sweet tea in the walk-in cooler. CDI-PIC moved boxes to the freezer
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed all raw meats with no tops or coverings, in both the walk-in cooler and freezer. Food that is not cooling down needs to remain covered to prevent contamination. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed food employee soaking dishes in soapy water, then washing dishes in empty sink with soap/water, then rinsing. Employee explaiend there was bleach in water, when tested 0ppm. CDI-Food employee put in bleach to correct strength. |
|
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 5 pans of beans, broccoli and cheese all below 135F (see temp chart) CDI-Items were re-heated to 165F and put back on hot well. Hot well was turned up and more water added. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit to the right of front entrance-holding at 50F, coleslaw, potatoe salad, cheese were all above 41F. Observed raw chicken sitting on counter at 45F not being attended too. CDI-Items were put out ay 11am, still in time frame, food was moved to walk-in cooler until unit is fixed. PIC called maintenace man while on site. Moved chicken to the walk-in cooler. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of degreaser and bleach unlabeled. CDI-Food employee labeled. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed pork chops in water thawing with no flowing water. Food employee moved to walk-in. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open with no fly fan.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats and flies in kitchen area. Repeat Violation. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed potatoes, sweet potatoes, oil stored on the floor. Repeat Violation. |
|
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 prep unit with ambient air temp of 50F. Observed walk-in cooler with no way to close door from the inside, suggested adding a handle to keep cool air in. Observed rusted prep shelf in kitchen prep area. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 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 wall behind 3-comp sink soiled, prep unit shelves soiled. Kitchen in need of cleaning. |