| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages and food being stored over single service articles in the cabinet near the cash register. |
|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P- Observed food cook used gloved hands to prep raw foods and fail to wash hands in between donning new gloves before prepping ready to eat foods. Ensure that hands are washed in between changing gloves when changing task. CDI-educated food employee. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
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 food employee prep sandwhiches with barehands. Educated PIC and staff on corrective actions. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P- Raw foods stored on roller rack adjacent to walk in cooler were being stored over Hush Puppy Batter. Several foods were observed not covered. Ensure that all foods are stored in accordance to final cook temperatures. All foods are to be stored covered when prep is not taken place. CDI-PIC moved hush puppy mix. |
|
20
|
3
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw beef, fish, shrimp, ham and turkey being stored above 45 degrees. Out of temp raw foods stored in the ice bath were placed in the walk in cooler for more adeqautely cold holding. Salads and other foods that were being stored out of temperature in cold hold unit adjacent to the fryer were also put in the walk in cooler to rapidly cool. All foods made for cold holding shall be cold held at 45 degrees and below. CDI-Foods were moved to adeqaute refrigeration for corrective cooling. |
|
21
|
0
|
Proper date marking and disposition |
No |
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 Potato Salad lacking a date label. PIC stated that potato salad was made 3 days prior to today. Several foods located in the cold hold prep top unit also lacked date labels. Ensure that all foods that are tcs, prepped and onsite for more than 24 hours are properly dated. CDI -foods were dated and PIC was educated. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths with active stirring. Cold air must flow around product to remove the heat. -Pf Observed cole slaw being cooled in large portions inside of walk in cooler and foods stored in back 2 door refrigeration unit cooling while being fully covered. CDI-PIC cooled cole-slaw in more shall metal containers. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Food employee was cleaning the fryer adjacent to cooking and food prep. Degreaser was also being splashed into the grease used to cook. Ensure that all food is protected and stored safely away from contaminaiton. CDI- All fryer grease discarded voluntarily |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Cold Hold unit near fryer unit contained an ambiet air of 60 plus degrees. Measured twice. All equipment is to be in good working repair. Refrain from storing TCS foods in unit until unit is holding foods at 45F or below |
|
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.
Observed excessive grease/dust accumulation on multiple non-fcs equipment. |