| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Wash hands after activities that contaminate them. Observed 1 food employee drop single-service gloves on ground and proceed to put them back on without washing their hands. CDI by instruction. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed raw chicken stored over raw shrimp in flip top prep refrigerator. Observed raw beef removed from commercial packaging and stored over mango in reach in freezer. CDI, operator relocated foods for proper storage. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food equipment shall be cleaned to site and touch. Observed several black containers stored as clean but soiled with food debris. Repeat. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed bourbon chicken hot held on buffet at 110 degrees F. CDI, operator voluntarily discarded bourbon chicken. Improvement made since previous inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - TCS foods shall be cold held at 45 degrees F and below. Observed shell eggs, cabbage and shrimp held in flip top prep unit over 45 degrees F. CDI, operator relocated foods to walk in cooler to rapidly cool and adjusted thermostat ton flip top refrigerator. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Cooling Methods - PF - Use proper methods to cool foods. Observed sheet trays of chicken cooling on rack. CDI, operator relocated chicken to walk in cooler to rapidly cool. Observed mashed potatoes cooling in bulk container on floor of walk in cooler. CDI, operator dispenesed potatoes to shallow container and relocated to walk in cooler. Use proper methods to cool foods. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C - Label containers of dry ingredients that are not easily recognizable by common name of food. Observed several working containers of white powder food ingredients not labeled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C - Store food 6 inches from the ground. Observed potatoes stored in container on ground in walk in cooler. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Store wet wiping cloths in sanitizer in between uses and containers of wet wiping cloths shall be stored 6 inches from the ground. Observed several wet cloths stored on counter surfaces and used to stabilize cutting boards. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed several bus tubs and clean containers being wet stacked. Repeat. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces of equipment shall be free from an accumulation of soil. Observed shelving in between equipment in and in between cooking equipment in need of cleaning. |