| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Knives and spatulas in handwashing sink. CDI- PIC Mr. Moore had all removed. REPEAT.
6-301.11 Provide soap for handwashing at each handsink. -Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No papertowels at one handsink on main line, no soap provide at another handwashing sink on service line. CDI- Chef McBryde replaced all. |
|
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. Multiple foods at on speed rack cooling at room temperature, foods in walk in cooler tightly covered and stacked during cooling process. CDI- Most foods were reheated for preparation for dinner service, other foods in walk in cooler vented for rapid cooling. REPEAT. Discussion with all PIC personnel as to possible risk control plan to address cooling methods issue.
GENERAL COMMENT: Large freezer truck no longer on site at facility. Walk in freezer has been replaced and is operational. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Two pans of frozen chitterlings and two containers of commercially prepared BBQ on prep tables for thawing. All products still frozen. BBQ placed in running water, chitterlings placed in walk in cooler to complete thawing process. |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Dead roaches observed at and under 3 comp sink and dish machine. More than five live roaches observed at 3 comp sink area, dish machine/ warewashing area, and puddled water area of one steamer at line. Both Chef and Mr. Moore advised of weekly pest management and treatment; verification provided. Continue to have weekly treatment and reduce debris accumulation in harborage areas. |
|
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. Food in freezer delivered today per PIC stored on the floor. Employee was observed putting items away. Best practice to have foods placed on designated shelving to deter long term storage of items on the floor. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Dried debris in containers and carts used to store clean utensils, bowls, and plates. Cleaning is needed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-502.11(A) Maintain utensils in good repair. 4-501.11 Maintain equipment in good repair. Damaged laminate, cabinetry, utensils. Continue to have items replaced and repaired. |
|
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. Dust build up on light covers over service lines at front. Debris/ build up on equipment and shelving in back kitchen area. Cleaning is needed. |
|
53
|
1
|
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. Caution should be used to minimize food exposure. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Walls, tiles, paint (inside coolers) damaged throughout. Debris and residue on lower wall tiles, caulking, base boards throughout facility. Cleaning is needed. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal items and food co-mingled with facility items in dry storage and at line. CDI- all storage corrected. |