| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
Yes |
2-301.15 Only wash hands in handwashing sink. -PF Employees having to wash hands at prep sink as all other fixtures had no water as facility was operating while water heater was being changed out. Facility voluntarily closed due to lack of water. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a number of foods in
walk in cooler and walk in freezer needing to be better protected that were not covered. CDI- All un-covered foods properly covered.. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 3 pans of macaroni and cheese improperly cooled at 71-74 degrees cooling over 2 hrs according to the info I was given about the absent food worker who left the food. CDI- Macaroni voluntarily disposed of. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two pans of brocoli caserole in hot holding cabinet at 115 degrees. PIC said a worker put the food in warmer approx. 1 hr earlier and the top part of the warmer is not working properly. CDI- Food re-heated above 165 in oven and properly hot held in bottom part of warmer that is working properly. Observed okra on cook line with no temp control at 115 degrees. CDI- Okra re-cooked. |
|
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 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 a few foods: Fried chicken, cooked sweet potatoes, meat loaf, salisbury steak, in walk in cooler that were not date marked. PIC could not determine date of fried chicken or sweet potatoes, they were voluntarily disposed of. Meat loaf and salisbury steak were properly date marked with date of thaw. |
|
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 pan of sweet potatoes cooling at room temp with no cooling methods at 74 degrees approx. 1.5 hrs since cooling began. CDI- Potaotes moved to shallow pans and placed in walk in cooler, observed below 70 degrees 30 minutes later. Macaroni and cheese improperly cooled in tightly stacked and wrapped pans. CDI- Items voluntarily disposed of by PIC. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a few dry good tubs with no labeling (flour, seafood breading, etc) |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a number of house flies in dish area and on cook line. Need to have fly problem treated |
|
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. Have torn metal from bottom of walk in freezer door repaired. Gasket on walk in cooler on cook line is badly torn, needs replacing. |
|
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. A few walk in cooler racks need cleaning of build and outsides of tubs and equipment need better cleaning esp. sides of fryers. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.12 Provide water under pressure to all fixtures.-Pf Observed facility operating while water heater was being installed at time of inspection, only a couple water fixtures available with water at low pressure for duration of inspection. PIC voluntarily closed facility. Will follow up that water is restored before re-opening. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no backflow prevention device on can was hose bib. Will follow up that one is installed. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. Observed some grease build up on walls behind fryers.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed large number of missing floor tile at dish area, need replacing. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Provide proper lighting in work and storage areas. Lights not working at back area of storage hall/ room. Low lighting intensity in walk in freezer.
GENERAL COMMENT: Facility has no water pressure as water heater is being changed. Could not check dish machine. Facility voluntarily closed, need to verify with health dept. that water is restored before re-opening. Call 980-314-1620 for a re-inspection. |