| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels were missing at multiple hand sinks. CDI- Paper towels were installed. - 1 point.
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Hand washing sink in 3 comp sink area was not plumbed and not able to be used due to water valves being turned off. CDI- Valves were turned on and sink dispensed hot and cold water upon use. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken being stored directly on top of cooked rice and lamb dish. Also observed eggs over RTE foods on walk in cooler. CDI- food items were rearranged as needed. -1.5 points. |
|
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 Fried okra was suspended in ambient air at less than 135 degrees. PIC stated that the cooked vegetable product goes through a reheat. Educated staff on proper hot or cold storage until that process is initiated. -1.5 points. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Packages of raw chicken in the meat market cold hold display case were cold holding >41 degrees F. Chicken and rice dish, chicken and lamb dish, raw chicken and other foods inside of walk in cooler were discarded due to being temperature abused. Also observed diced tomatoes cold holding >41 inside of flip top unit. CDI- Raw chicken was placed back in freezer for aggressive cooling, and other out of temp foods were voluntarily discarded. Recommend cooling cut proteins down in freezer after prep prior to placing inside of cold hold unit. REPEAT- 3 points. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-209.11 Storage-Other Personal Care Items - C Observed alcohol container being stored adjacent to dry ingredients near hand sink in main prep area. Store personal care items so that they can not contaminate food products. - 1 point. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing watch while prepping raw chicken. 0 points. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C/ 4-501.12 Cutting Surfaces - C Resurface or replaced damaged cutting boards throughout prep facility. Repair or replace damaged 2 door reach in unit that is not currently being used. 0 points. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices - PF Facility only had water damaged quat test strips that can no longer be used. VR- Facility is required to have sanitizer strips in within 10 days. VR-.5 points. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on interior cold hold raw protein case in meat market and exterior of grill station. 0 points |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. 0 points |