| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw turkey being thawed in 2 comp prep sink with cooked sweet potatoes being prepped in the adjacent compartment with water from the raw turkey flowing into the compartment with sweet potatoes contaminating the sweet potatoes. CDI- Sweet potatoes voluntarily disposed of. Be sure to use prep sink for one type of food at a time with washing and sanitizing between uses, and/or use different prep sinks to separate the different types of foods.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a number of foods stored un-covered in walk in freezer. CDI- Foods covered. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P (50-200 ppm for chlorine sanitizer) Observed sanitizer had run out at dish machine, reading 0 ppm. CDI- Sanitizer provided, machine primed and dishes re-washed and sanitized at proper strength sanitizer.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few dishes with sticker and sticker residue left on them. CDI- Items placed in dish area to have stickers and sticker residue removed. |
|
18
|
3
|
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 yellow gravy cooked and portioned yesterday in several 1/2 pint conainers with tight lids at 47-48 degrees cooling since last night (over 6 hrs). CDI- Gravy voluntarily disposed of by PIC. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 a couple items thawed 2 days ago that were not marked with a date of thaw to track the 7 day shelf life of refrigeration allowed. CDI- Items properly date marked. Observed several pans of dressing and cole not date marked made yesterday. CDI- Foods date marked. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 deep and tightly covered 1/2 pint containers used to cool gravy. CDI- Reviewed proper cooling methods with PIC, improperly cooled gravy disposed of. |
|
36
|
0
|
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 a few fruit flies in facility, particularly in back storage room around raw yams. Treat facility to help prevent pests. |
|
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 a couple 5 gallon buckets of fruits stored on floor of walk in freezer. CDI- Buckets stored up off the floor. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed reach in cooler with torn gasket needing repair/ replacing. Observed a few fryer baskets and strainers with damaged and missing metal spokes. PIC disposed of these items. |
|
47
|
0
|
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. Metal shelving above 2 comp prep sink and prep table needs cleaning of build up. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
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. Caution should be used to minimize food exposure. Wall on cook line around food window needs cleaning of build up. Floor corner areas on cook line need better cleaning. |