| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P
Observed hand used to turn off water at faucet, no barrier, recontaminated hand. CDI by instruction with employees-employees re-washed hands. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed pan of potatoes 127-129F and pan of grilled vegetables 105-115F on top of oven. CDI by reheating to 165F. |
|
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 chicken breasts and cooked pasta with chicken skewers in bottom of 4 door reach in cooler with out dates. Observed sliced watermelon, mashed potatoes and grits in walk in cooler with out dates. CDI by dating items or discarding.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed shrimp gravy and cheese sauce in walk in cooler past 7 day expiration. CDI by discarding items. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Toxic materials shall be stored so that they cannot contaminate food or equipment. Observed lotion, medicine and toothpaste stored in toolbox with clean utensils for use. CDI by removing toxic items and washing utensils. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-302.12 Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed dial stem thermometers being used incorrectly to take temperature of chicken breast. CDI by instructing employee on proper use of thermometer. Thin probe thermometer will be required for any thin mass foods. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed bowls stored in two containers of dry good items. CDI-bowls removed. |
|
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. Observed shelving in dry storage/utensils storage room directly on floor.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee use towel to dry utensils. CDI by instruction. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Replace absorbent ceiling tiles with easily cleanalbe tiles in front work room over any food preparation areas. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed one light near walk in cooler missing shield.
6-303.11 Provide at least 50ft candles of lighting in all food preparation areas. Replace burnt out bulbs in front work room. |