| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes at 96F, gravy at 80F, and chili at 92F stored in steam table for hot holding. Other items stored in steam table were reheated on stove top for service and were holding above 135F. CDI - PIC reheated foods to 165F and greater. -0 points- |
|
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 mashed potatoes, mayo based sauce, and noodles in walk in cooler holding between 53F and 54F. Ambient temperature of walk in cooler was 53F. CDI - Raw chicken were delivered approximately 3 hours prior to inspection were moved to second walk in cooler to rapidly cool to 41F or less. All other items were discarded. A technician has been called to repair walk in cooler. -1.5 points- |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 mashed potatoes, black beans, and lasagna in walk in cooler without date marking. PIC stated that items were prepared two days prior. CDI - PIC date marked items. -REPEAT- -1.5 points- |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed menu's consumer advisory missing asterisk on footnote disclosure that identifies animal derived foods that shall be served raw or under cooked. Add asterisk to footnote disclosure. A verification will be scheduled by July 10th, 2021 to determine if establishment is in compliance. -0.5 points- |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed large container of Pinesol stored on drainboard of prep sink next to raw shrimp and raw fish. CDI - PIC moved Pinesol to chemical storage area. -REPEAT- -2 points- |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed raw shrimp and raw fish thawing under running water with a temperature of 80F. Approved thawing methods include completely submerging raw foods under running water with a temperature of 70F or less, under refrigeration, or as part of the cooking process. CDI - PIC moved items to refrigeration. -0 points- |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed abundance of fruit flies in dry storage area near onions. Recommend controlling insects in establishment by removing source of attraction. Control insects to prevent infestation or cross contamination. -1 point- |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of bread rolls and container of ground beef stored on floor of walk in freezer. -REPEAT- -1 point- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed scarred cutting boards. Replace or resurface cutting boards to ensure proper sanitization can occur. Observed broken towel dispenser at hand sink. Replace with working towel dispenser. Observed walk in cooler with an ambient air temperature of 53F. Items in walk in cooler were holding at 53F and 54F. A technician has been called to repair cooler. A verification is schedule for 7/1/2021 to determine if equipment has been repaired. -0 points- |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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 abundance of dust build up on vents above dish machine in kitchen and on vents in restrooms. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points- |