|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) - There were opened cans of tomato paste (70 F), diced tomatoes (68 F), and black beans (68 F), left on the kitchen prep sink in ambient temperature. Time/temperature control for safe food shall be maintained at 41 F or less. CDI - The food employee placed the food in the 2-door cooler to cool to 41 F or below. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) - The chicken in the 2-door upright did not have a label on it. After discussing with the person-in-charge (PIC), it was cooked and frozen on November 8th, and brought out this morning to thaw and reheat. There was also Moravian slaw, and Cole slaw, and hushpuppies in the cooler with no date on them. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. CDI - Person In Charge (PIC), discarded all the food items. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Prohibition - Jewelry (C) REPEAT - A food employee had one purple diamond ring and one diamond wedding ring on their hands, and two bracelets on their wrist. Remove jewelry from hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification (C) - The establishment is using a hair dryer to dust off the flour on the dough machine during cleaning. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)- accredited certification program. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating/drinking/smoking (C) - Employee and or church volunteer food items in the upright coolers were not labeled and separate from establishment items. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-service and single-use articles can not occur. |
|