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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee adding water to a sanitizer bucket at handsink. CDI: PIC directed employee to only use the handsink for handwashing. All other things shall be done at the 3-comp. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 pans of grits and one pan of gravy in hot box below 135F. CDI: Items reheated. PIC reminded to ensure that a covering is placed on the food before it goes in the hot box to help retain heat, as well as moisture. VERIFICATION REQUIRED |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooler #3 holding food items above 45F. CDI: All items that had been in the cooler for more than 2 hours were discarded. Those that were in the cooler for less than 2 hours, were rapidly cooled in the walk in. REPEAT VIOLATION VERIFICATION REQUIRED |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in buckets with wet rags to be above 400ppm quat. CDI: buckets diluted as required. Wet cloths had not yet been used, so there was no possibility of chemical contamination. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
Yes
|
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 a bowl being used to scoop potatoes out of cooler drawer. CDI: PIC educated employee on which utensil should be used. Bowl replaced with a scoop with a handle. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed cooler #3 not functioning properly. PIC stated that a part had been ordered at the beginning of the inspection. Observed that some gaskets are damaged throughout kitchen. PIC stated that gaskets have been ordered. Observed handles of cooler drawers damaged. REPEAT VIOLATION
4-502.11(A) Maintain utensils in good repair. Observed some sets of tongs where the grip is chipped and peeling. PIC advised to remove the grip part or replace tongs. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
Yes
|
No |
4-603.16 Rinsing Procedures - C Observed employee setting up 3-comp sink for dish washing. Employee described the procedure for cleaning dishes. She stated that she washes with soap, puts the dishes into sanitizer, and then rinses them and lets them air dry. CDI: PIC corrected employee and instructed her on how to properly wash, rinse, then sanitize dishes. Dishes were not being washed when this was observed. All dishes were washed properly after the educational moment. |
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