| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P
Observed cut raw onion being handled with bare hands today- discarded to correct.
Observed mac and cheese going to the hotline being touched with a bare hand-that portion discarded. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-203.11 Handwashing Sinks-Numbers and Capacities - PF
Observed a missing handsink on the prep line today that the facility was permitted with. Provide a handsink there with at least 100F water.
VR in 10 days. |
|
9
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
hah $ 3-201.11 Use food from approved sources only.-P
Observed no invoice for wood used in smoker- wood discarded today. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
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
Observed sweet potatoes at >45F and they had been cooling overnight- discarded today.
See #31 for proper cooling methods. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed chicken and fish water used to dip those products before breading holding at >45F today. Put on ice to chill down during the inspection. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 multiple TCS foods undated today in the walk in cooler(fried chicken, roast, turkey neck, cabbage, and rice). All back dated today.
Be careful to only hold TCS items at 41F or less for 7 days and only 4 days if holding between 41-45F- all within 4 days today. |
|
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 sweetp potatoes that had cooled in a large plastic, tightly covered container. Recommend cooling items like this in shallow portions, uncovered, in metal pans. |
|
36
|
1
|
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 many gnats throughout the facility- contact pest management to correct.
Observed a live roach in the facility.
Be sure to check deliveries for infestation, increase cleaning, and focus on breeding areas as discussed.
Protect outer openings from entry as well. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed seasoning stored open today- put into a covered container to correct. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
G.C. Remove smoker that is in an unapproved location. |
|
47
|
0.50
|
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.
Clean the kitchen well throughout but especially fryers, hood, pipes, and racks throughout. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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.
Clean floor drains throughout and dust ceiling where dust is present. |