| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 - When to Wash: Food employees must wash hands after engaging in activities that contaminate the hands. P
*Observed a food employee grab a trash can and repositioned it and went back to working with food. CDI- The food employee rewashed their hands and donned gloves. |
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 - Shellstock, Maintaining Identification: Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. Pf Some tags that were in storage bags did not have date written on the tag of when the last shellstock from container was used and the tags were not in chronological order. CDI- tags were added back to the bags and PIC assigned employee to organize tags. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 - Food Contact with Equipment and Utensils: Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. P
*Observed a wait staff member take a customers cup and fill ice with said cup/hand. CDI- the employee retrieved a scoop to prevent hand touching the ice. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness: Maintain sanitizer at correct concentrations when being used to sanitize. Chlorine sanitizer shall be maintained between 50-200ppm. Quaternary ammonia sanitizer shall be maintained between 200-400ppm. P
*Observed that the dish machine was sanitizing at 10ppm for chlorine. CDI- the bottle of chlorine sanitizer was replaced and the dish machine was emptied and refilled.
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf ensure stickers are removed when cleaning; do not place unwashed new items in area with items that have been washed and are ready to be used. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 - Cooling: Food shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or below in no more than 4 additional hours. P Observed shrimp and grits base in walk-in above 50F though made two days ago. CDI - discarded. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed heavy cream and liquid eggs not dated. CDI - discarded |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 - Common Name: Label working containers of chemical with common name. Pf Properly label all squeeze bottles with common name. Bottle used for detergent at salad station prep sink was not labeled. CDI - items labeled.
7-201.11 - Separation: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. P Observed unlabeled spray bottle and galloon of bleach stored with tea in back wait station. CDI - items moved to be labeled or stored correctly. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods: 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 pasta in plastic containers prior to cooling below 70F. Observed shrimp and grits cooling in large plastic tubs in walkin. Ensuer well below 70F before placing in walk-in, do not cool in large tubs. CDI - discarded |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 - Thawing: Potentially hazardous food shall be thawed in a container continuously filled with cold running water that is of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and then immediately transferred to cooking equipment. Do not turn water off when thawing under running water |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 - Controlling Pests: Keep the premises free of insects, rodents, and other pests. Observed one fly and one roach during inspection.
6-202.15 - Outer Openings, Protected: Outer openings of a food establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight fitting doors; closed, tight-fitting windows; and filling or closing holes and other gaps along floors, walls, and ceilings. Observed one live roach. Observed door to back deck porpped open and kitchen door also propped open to leave kitchen unprotected. One door or the other needs to be closed. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 - Segregation and Location: Products that are held for credit, redemption, or returns to the distributor shall be segregated and held in designated areas that are separated from food, equipment, utensils, and single use items.. Pf
*Observed dented cans in the dry storage speed racks. CDI- The dented cans were moved to an alternate location.
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a few items on floor of walk-in freezer. Need to provide approved storage. Improvement on storage in walk-ins from last inspection. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 - Prohibition: Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Food handler observed with watches and bracelets on while handling food and clean utensils.
2-402.11 - Effectiveness: Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed employees prepping with no head covering as required. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 - Wiping Cloths, Use Limitation: Wet wiping cloths shall be held in approved sanitizer when not in use. Sanitizer shall be free of visible soil.
*Observed multiple wet wiping cloths along the prepping area that were stored on prep tables. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes that had been wet stacked. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.11 - Characteristics: Multiuse finish must have a smooth, easily cleanable surface.
*Replace cracked lids that are on dry storage containers.
4-101.19 - Nonfood-Contact Surfaces: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
*Repair wait station counter and other surfaces that are no longer smooth, easily cleanable and non-absorbent. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. . Detail Detail clean cold holding reach-ins, including gaskets, and cooking equipment. Detail clean hood. Detail clean wait station cabinets. Much improvement on cleaning and decluttering to make cleaning easier. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 - Using Drain Plugs: Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Replace missing plug on dumpster. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
*Repair floors, walls, ceilings throughout. Edges of floors are not finished and allowing debris to gather. Ceiling has holes in it over dish machine. Wall outside of dry storage room damaged. Floors and walls need to be cleaned. Mop sink area needs floors detailed where there is standing water. FRP paneling in kitchen have holes where screws were. Repair all holes so that it is smooth and easily cleanable. Clean hoods. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 - Designated Areas: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.
*Observed employees drinks, snacks, and personal items on prep tables throughout the kitchen. |