| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Observed two open employee drinks on the line where food was actively being prepped- drinks discarded to correct.
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Observed the dishwasher not sanitizing today. Repaired during inspection and dishes recently washed were run through again. Observed the two bottles of quat sanitizer at 0ppm today- they were refilled wtih quat that was between 200-400ppm.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
Yes
|
No |
Observed 3 pieces of fried chicken in a batch(the breast pieces) not reach 165F. These were put back into the fryer until they rose above 165F. Recommend dropping larger pieces first before putting in thighs.
Employees need to be checking final cook temperatures, especially on large pieces of meat.
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
Observed multiple TCS foods setting out on the counter today out of temperature. Staff placed them on the stove to reheat as the ovens were already full with product and put gravy in the warmer drawers. These foods were checked again during the inspection and were not rising in temperature enough. Staff was then asked to speed this process up so that these products could reach 165F during the 2 hour window needed to use them. All products reached 165F except for one pan of grits that were discarded.
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Observed grits made day before holding at >45F today- all three containers discarded today to correct.
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 45F. -P |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed some TCS items in the walk in cooler holding at 42F and they were >4 days old- products discarded today(corn/black bean mix, cut tomato, tomato sauce).
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed grits that had been cooling overnight in a deep portion that was tightly covered and the pans were stacked upon one another.
Products discarded.
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 |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
Observed dry goods in storage bins not labeled today.
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
Observed gnats in the facility.
6-501.111 Keep the premises free of insects, rodents, and other pests. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Observed pots stored on a soiled shelf and a small amount of build up in the ice scoop container.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed dishes stacked wet.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed mulitple holes in wall, loose/missing baseboard, broken tile, ceiling in bad repair etc.
Observed build up on the basement floor.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Observed lights in the basement near walk in coolers that have no shielding on them.
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |