| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
Yes |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed lack of active managerial control over both (G) cooling of hot foods within required 6 hours, including cooling methods used, and (I) sanitizing multi-use utensils after cleaning and rinsing. VR - verification required. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw Philly steak above cooked green beans in walk in freezer. Observed raw bacon and raw turkey bacon above ready to eat pickles in prep cooler. REPEAT CDI - all items moved to proper location.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several pans of food, especially raw meats, stored uncovered in walk in cooler. REPEAT. |
|
14
|
1.50
|
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 soiled iced tea nozzle in use. Employee cleaned nozzle and we discussed frequency of cleaning.
4-702.11 Before Use After Cleaning - P. Sanitize utensils after cleaning and rinsing. Observed in place procedure during inspection included rinsing off sanitizer after cleaning. CDI - reviewed entire wash/rinse/sanitize/air dry procedure with PIC and wrote it down. He plans to type up and retrain employees. Procedure was implemented during inspection. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed some foods properly reheated but others did not reach 165F or above. CDI - all such foods were removed from steam table and reheating was resumed until all measured well above 165F. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
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 41F. -P. Observed about 2/3 of foods which had been removed from steam table last night for cooling had not reached 41F or below in 6 hours or less - collards, pig's feet, oxtails, chitterlings, for example. CDI - All such foods were voluntarily discarded. VR - Verification required. |
|
21
|
0
|
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 date marking system included not marking items removed from hot holding from previous night. CDI - explained date marking in detail, discussed specific foods and specific corrective actions with PIC. Confirmed that undated items were prepared yesterday. Will check date marking method compliance when coming back next week for verification of #1 and #18. |
|
31
|
0
|
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 cooling method for items removed from steam table at close of business was not working, as evidenced by finding such foods above 41F more than 11 hours later. CDI - As explained in #18 above, such foods were voluntarily discarded. Observed PIC explain to employees how to start cooling foods earlier and properly leave cooling foods in smaller, uncovered pans and not stacked atop one another. Will check cooling method compliance when coming back next week for verification of #1 and #18. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled working containers of margarine, sugar, salt, etc. |
|
37
|
2
|
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 foods stored on floor of walk in freezer and walk in cooler - collards, shrimp, pork. REPEAT. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed morning employee preparing iced tea while wearing a wristwatch. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two damp wiping cloths resting on countertops. |
|
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 unhandled scoops stored in both flour bin and sugar bins. |
|
45
|
1
|
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 split gaskets on walk in cooler and undercounter reach in cooler. Observed badly rusted cooler racks in both as well. |
|
47
|
0
|
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 better cleaning needed for exterior of dry goods bins, cooler racks, and some preparation table surfaces. |
|
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. Observed damaged floors in kitchen.
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 better cleaning needed throughout kitchen. |