| 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 food employee not vigorously rub hands for 10 to 15 seconds and then turn faucet off with their bare hands after handwashing. CDI by instruction. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat food in walk in cooler and raw fish stored over cooked egg in walk in cooler. CDI, foods relocated for proper storage. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed food employee washing equipment but detergent water was at 100 degrees F. CDI, operator drained to refill to above 110 degree detergent water. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P - Observed container of collard green in walk in cooler cooling from yesterday at 48 degrees F. CDI, collard green voluntarily discarded by PIC. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed mashed potatoes and cabbage stored under 135 degrees F at steam table. See temperature observations above. CDI, foods placed on stove to reheat. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 tasso with a date of preparation of 8/12 and TCS food container with date on label not legible. CDI, foods voluntariy discarded by PIC. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 - Observed fries cooling on rack at warm room ambient temperature. Observed deep covered container of collard greens cooling from day before in covered container. CDI, collard greens voluntarily discarded and fries relocated to walk in cooler to rapidly cool. TPHC discussed as option for blanched fries. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed crawfish meat thawing at prep sink. Use proper thawing methods such as running water at 70 degrees F and below, in the cooking process or under refrigeration. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
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 clean towels stored on ground in outdoor storage unit. Ensure unit kept locked / secured. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed walk in cooler drain disconnected and water on floor. Ensure drain connected to prevent potential contamination. |