| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P
Employee observed washing hands for approximately 10 seconds then donning gloves after handling raw meats. CDI. Instructed PIC to inform employee to wash hands more adequately. Employee rewashed hands for 20 seconds. Handwashing is imperative to preventing food borne illness. Suggestion to re-evaluate with cook line staff. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed chopped lettuce cooling in the walk in cooler from 56F at 12:30 pm to 53F at 1:01 pm with a cooling rate of .10F/min; in order to achieve proper cooling a rate of .12F/min must be met. CDI. Lettuce was placed in walk in cooler and was cooled within thirty minutes to 37F. Repeat; de-escalated to half points; establishment has improved cooling cook foods but is still struggling cooling lettuce for salads. Educated PIC on cooling for produce at end of inspection. Will re-evaluate. |
|
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 grits, green beans, sausage gravy, and Brussels sprouts holding below 135F (see temperature chart). CDI. All foods were reheated to 165F, and the Brussels sprouts were placed on time. Discussed future TPHC procedure for Brussels sprouts and fries. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed raw chicken, cooked chicken, raw salmon, pimento cheese, pepper/onion mix (cooked), lettuce, buttermilk mix, and goat cheese holding above 41F (see temperature chart). CDI. Ice bags were placed on meats, pimento cheese was split into portions to cool to 41F, and all others TCS foods were iced with ice bags and moved to the walk in cooler to cool to 41F during inspection. Repeat; half points. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 lettuce cooling in large bus tubs in walk in cooler. CDI. Lettuce was placed in the walk in cooler to effectively cool. Split lettuce in portions, utilize ice baths, or place in walk in freezer to cool quickly. Repeat; full points as repetitive cooling method issue with lettuce. |
|
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.
COMMENT: Observed low cooler drawers on grill not closing properly effecting temperature; observed torn gasket on right side door of salad prep cooler causing air to flow into cooler. PIC to address and repair. |
|
51
|
0.50
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
Yes
|
No |
5-501.17 Provide a covered waste bin in female restrooms.
6-202.14 A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Observed no covers on trash cans in women's restroom. Observed non-working self closures on both women's restroom doors in dining area. Men's and family style restroom has self closing doors. Provide self closures. Repeat; half points. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Ensure drain plug on dumpsters, waste containers is in place.
COMMENT: Observed missing drain plugs in dumpsters outside. Obtain drain plugs from waste management company. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials.
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.
COMMENT: Observed missing light shield over lights above prep sink by fryers. Observed air vents contaminated with dust. The air vents are in need of cleaning. |