| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 beef and raw chicken thawing stored on counter next to cooked collard greens, sweet potatoes, gravy, and beef ribs. CDI: Education provided and raw products placed back into walk-in cooler until ready for prep. Observed bags of collard greens being stored directly on top of raw fish on drain board of three compartment sink. CDI: Education provided and PIC moved collard greens back to walk-in cooler. REPEAT VIOLATION. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed heavy food splash inside microwave above steam table. |
|
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 beef ribs, sweet potatoes, and collard greens being held on counter with no hot holding mechanism. PIC stated products were supposed to be cooling before being moved to hot holding cabinet for reheating. Products prepared @10:30am. EHS explained food does not have to be cooled before being moved to hot holding cabinet. CDI: Education provided and PIC rapidly reheated all products to above 165F in oven and on stove. Observed fried okra being held below 135F on counter behind heat lamp. PIC stated product should be fried-to-order and not held on counter. CDI: Education provided and food employee reheated product in fryer. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bags of collard greens stored on box of thawing fish on drain board of three compartment sink for prep- product above 70F. Food employee stated product pulled from walk-in cooler @11am. CDI: Education provided and PIC moved product back to walk-in cooler for rapid cooling until ready for prep. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 several items throughout kitchen with incorrect date labels or missing date labels. Product prepared then frozen must be labeled with original prep date and thaw date. CDI: Education provided and PIC provided labels.
**Going forward, failure to date mark properly can result in product being discarded |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed spray can of mosquito killer stored next to tea urn and large spray bottle of "home pest killer" stored on shelf in dry storage area. CDI: Education provided and PIC voluntarily discarded pesticides. |
|
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 beef ribs, sweet potatoes, and collard greens being cooled on counter. PIC stated they thought all foods had to be cooled before being moved to hot holding cabinets for hot holding. CDI: Education provided and PIC rapidly reheated all foods to above 165F |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Use approved thawing methods. Observed raw chicken being thawed in prep sink and on drain board of prep sink on ice, but with no running water. CDI: Education provided and product placed under running water. REPEAT VIOLATION. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies throughout facility. PIC stated facility does have monthly pest control. |
|
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 general cleaning of equipment needed throughout facility. Observed dirty gaskets on two-door reach-in cooler used for storing pudding. Observed grease droplet buildup forming on front of venthood. Observed exterior surfaces of waffle maker soiled with food waste. Observed dirty shelving above prep counter. Observed sheet pans inside hot box soiled with heavy food waste. REPEAT VIOLATION. |
|
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 heavy grease buildup on floor behind cook line. |