| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dry storage containers and in-use containers on prep cart in need of cleaning because of build-up. Verification visit required within 10 days |
|
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. Spread food out in thin layers. Cold air must flow around product to remove the heat. -Pf Observed soup in take out containers cooling on the prep refrigerator, large container of fried chicken pieces and large container of ribs cooling in walk-in. Soup placed in refrigerator, chicken and ribs spread out into shallow layers. |
|
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 labels worn and no longer able to see the writing - cleaning needed for containers then re-label |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, such as a hat, net or visor, to restrain body hair from contacting exposed food, equipment, and utensils. Observed operator prepare food w/out wearing a head covering. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, in a clean, dry location safe from cross contamination. Observed prep of shrimp on ware washing sink (3-comp) sink drain board beside the storage of clean cutting boards. |
|
47
|
0.50
|
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. Observed cleaning needed for storage racks, reach-in freezers (bottoms), around fryers and other miscellaneous surfaces throughout the facility to remove build-up. No escalation of points - these items were not mentioned in previous inspection. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-203.12 Keep toilets clean. Observed cleaning needed for restroom toilets. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors & walls shall be clean. Caution should be used to minimize food exposure. Observed build up on flooring and cove base under and behind equipment throughout. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' food away from other food items. Observed personal food items stored above customer food in walk-in; however it was separated from other items on that rack and was labeled. |