| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
Person in charge must have passed ANSI approved food safety course. Points will be deducted as of 01/01/14. CDI: by instruction. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Observed employee drinks stored above food and food prep. areas in kitchen. Store employee drinks below/away from all food, prep., clean equipment, etc. CDI: drinks removed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Cleaning/saitizing needed for dishes in storage at cook line. Observed food debris on stacks of dishes. CDI: Instruction - manager will remove excess from premises. |
|
18
|
3
|
Proper cooling time and temperatures |
No |
Yes
|
No |
Observed large containers of cabbage & green beans in cooling w/out active measures to cool properly; observed large buckets of gravy placed in cooler on 10/07 at 11:00 a.m. at temp.=57-61F. Use proper methods to cool food from 135F to 70F within 2 hours & then to 45F (41F) w/in 4 hours (6 hours total time) - see #31 also. CDI: Cabbage & beans placed in walk-in; gravy discarded, voluntarily. (3-501.14) |
|
19
|
3
|
Proper hot holding temperatures |
No |
Yes
|
No |
Observed fried chicken stored under inoperable heat lamp at 91-124F. Maintain temperature of hot potentially hazardous foods at or above 135F CDI: chicken re-heated > 165F (3-501.16) |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed (sweet potato) custard pies stored at room temperature. Maintain temperature of potentially hazardous cold food at or below 45F (41F) or use time as a public health control with procedure, written & available. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Observed no date marking as required. Properly date mark all potentially hazardous, ready-to-eat food such as cooked potatoes, potato salad, gravy, ox tails, rice, cooked vegetables, cut lettuce, American cheese with prep. date or discard date. CDI: All items labeled with prep. dates. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Observed large containers of cooked cabbage & beans sitting out of temp. control at temp. < 135F; observed large containers of gravy, covered, improperly cooled after 27 hours at a temp. form 57F to 61F. Use approved cooling methods to actively cool food such as shallow food portions, adequate ice bath or ice bags, adding ice as ingredient, storing in walk-in, uncovered. CDI: cabbage & beans placed in walk-in; gravy discarded. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
Observed a few flies. Reduce fly presence by keeping back door completely closed & repairing gap at bottom. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
Observed styrofoam cups used as scoops for all dry food. Use scoops with handles, only. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Cleaning needed for surfaces and equipment throughout entirety of kitchen to remove grease & build-up. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Cleaning needed for surfaces throughout. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
Replace bulbs & properly shield them in walk-in to provide adequate lighting.FOR REGRADE: call (704) 336-5100 |