| 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 handsink in server area being used as a dump sink. CDI: Sink was cleaned and employees directed to only wash hands in this area. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed strawberries at the bar, that PIC stated were washed, stored in their original container. CDI: Strawberries rewashed and put into a different container.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored behind fully cooked salmon bites in protein cooler. CDI: Items rearranged. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in spray bottles at 0ppm. Observed 0ppm sanitizer at the dish machine. Observed 0ppm sanitizer at the 3-comp sink. CDI: Quat dispenser at 3-comp sink was fixed during inspection. Dishes were then washed in the dish machine and sanitized in the 3-comp sink for the rest of the day. Facility has less than 50 seats per social distancing capacity. Dishes may be done this way as long as the capacity is less than 50 persons.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and black build up. REPEAT VIOLATION |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed Cajun cream sauce from yesterday at 43F in walk in. Observed grits cooling from yesterday at 47F. All other items in the walk in were at 38F and below. CDI: Product voluntarily discarded. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked potatoes holding below 135F on the stove and then above the fryer. CDI: Product was rapidly reheated to over 165F. |
|
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 prep top cooler with proteins holding above 41F. Observed French toast batter held at grill above 41F. CDI: Products were temporarily placed on TPHC today. EHS and PIC discussed that if the prep top cooler must maintain temperature of the proteins. However, the French toast batter could be kept in the grill area for convenience for a 4 hour hold time, but the leftovers must be voluntarily discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 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 grits and Cajun cream sauce cooling in deep, covered containers in the walk in. CDI: Products were voluntarily discarded. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
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 tongs stored on the handle of the oven. When oven door is opened, the tongs touch the ground. CDI: Tongs were taken to be cleaned and then stored properly. |
|
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 counter top at Togo/server area inside the bar is a broken stone that is no longer smooth or easily cleanable.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C Observed drain board to dish machine in need of reaffixing and sealing to the wall. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris build up at Togo/server area inside the bar. Observed some build up on gaskets of reach in coolers. Ensure routine cleaning. REPEAT VIOLATION |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open lid on dumpster. CDI: Lid was closed. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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. Observed flooring in several areas on the line in severe disrepair. Observed cabinet in server area in need of reaffixing to the wall. REPEAT VIOLATION Previous violation corrected. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed missing light shield near back door and mop area.
6-303.11 Intensity-Lighting - C Observed lighting at 1.27 foot candles (FC) in the walk in. Ensure lighting is at 10FC or higher. |