| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table in kitchen. Later, observed a different employee drink on same table. Both drinks relocated, discussed rule with PIC. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
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 line cook touch one tomato slice with bare hands after she had rearranged a pan in the top of the prep cooler without touching tomatoes. CDI - tomato slice discarded. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw ground beef stored above ready to eat foods such as desserts, green beans, and French fries in walk in cooler. Observed two kegs stored on the floor of the walk in cooler and under the raw chicken. CDI - ground beef and kegs moved. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled utensils stored as clean - French fry cutter, food processor, old labels not washed off of pans stored as clean. CDI - all sent back for rewashing.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soiled soda gun, soiled ice machines. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed heavy cream stored in small layer of ice. Cream measured 60F. CDI - voluntarily discarded. Observed jambalaya and sausage in top of prep cooler both measuring above 45F. CDI - moved to lower cooler to rechill. Next inspection, be sure all TCS foods measure 41F or below. |
|
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 many small pans in prep coolers without date marks. PIC stated he thought they didn't need to be dated. CDI - explained rule, allowed him to date based on walk in cooler pan dates.
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 double date marking on cooked meatloaf in the walk in cooler. CDI - explained rule to PIC, had him use oldest date as correct for meatloaf. Next inspection - foods without date marks or food misdated may be discarded. |
|
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 working containers of salt, pepper, oil, water, herb mixes, Cajun seasoning without common name written on container. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 unhandled scoop in tub of panko crumbs. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal bowls wet nested.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed some utensils stored as clean in a soiled tub. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed single-use containers being re-used throughout kitchen. Explained rule to PIC and directed him to begin replacing tubs with multi-use pans intended for re-use. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed split gaskets at some coolers, rusted or peeling shelving in several coolers. |
|
47
|
1
|
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 soiled equipment, shelving throughout. Observed a little standing water on floor of walk in cooler where mop water had run. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug on shared cardboard dumpster.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side door open on shared dumpster. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed badly chipped tile on floors, missing grout between floor tiles.
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. Observed better cleaning needed for floors, walls, and ceilings throughout. |