| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC, Karim Livingston, on-site upon arrival not able to demonstrate that they had ANSI accredited certified food protection manager certification. CDI by instruction. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C - Observed employee eating at prep line. Ensure employee eating at designated area to prevent contamination of food or equipment. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF - Observed no disposable towels available at handwashing sink. CDI, disposable towels provided. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed ground beef stored over fish and unwashed produce stored over ready to eat foods in walk in cooler. CDI, foods relocated for proper storage. Repeat. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 grits cooled from night before and at 49 degrees F in low reach in prep cooler tightly covered. CDI, grits voluntarily discarded by PIC. Repeat. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed lettuce, beef mix and fries cold held between 44-45 degrees F on bottom shelf of low prep refrigerator. CDI, items relocated to rapidly cool in walk in cooler. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 1 container of grits cooling in deep covered container in prep unit from night before. CDI, grits voluntarily discarded by PIC. Improvement made since previous inspection. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food employee preparing / handling pots of stock and stored on ground during preparation.
3-307.11 Miscellaneous Sources of Contamination - C - Observed outdoor storage shed not locked. Ensure unit kept locked when not in-use to prevent potential access/contamination of food supply. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth used to stabilize cutting board and several wet wiping cloths held around waist of food employee. |
|
40
|
0.50
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed food employee prepare onions without washing prior to preparation. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
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 pans stored less than 6 inches from the ground near front prep area on bottom shelf of rack. Adjust rack to provide 6 inches of minimum clearance. |