| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
General Comment:
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Observed staff with inadequate knowledge of the Employee Health Policy. Observed a policy posted on wall but it was covered up. CDI: reviewed and discussed EHP with employees present. Reiterated the importance of retraining employees on policy. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Meatsauce at 132F and gravy at 112F observed inside steam table. CDI: reheated to 165F/above on stove. Hamburger steak hot held on flat top grill at 125F. Ensure steak is not stacked in pans. CDI: reheated on stove to 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - TCS foods including boiled eggs, american cheese, cut turkey, cut ham, slaw, chicken salad, etc. recorded > 41F (see temp chart) inside cook line prep cooler. CDI: foods were removed and transferred to walk-in freezer/put on ice. Service call was placed.
VR by 8/31/19 |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General Comment:
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 meatloaf that was made on Monday not dated inside walk-in cooler. CDI: properly dated.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Potato salad dated 8/12/19 inside walk-in cooler that expired 7 days. CDI: by discard |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Sausage patties held on TPHC observed with no time. CDI: proper time added. Okra and squash were said to be held on time without procedure sheet. Added to current procedure sheet on site. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General comment:
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Bleach sanitizer bucket held at front wait station measured 0ppm. CDI: Corrected to 50ppm. Wiping cloths that were wet and not in use found to be stored on counter. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
General Comment:
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Continue to work on cleaning of non food contact surfaces. Observed build-up on hood system, fryer, grill, etc. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General Comment:
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 build-up on floors at cooking area.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Damaged flooring observed a cooking area. |