| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed employee personal water bottle and drinking cups stored on shelving above cook line. CDI- by removal. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P
Observed employee touch his face and walk to cook line to attempt to continue cooking. CDI- employee was stopped and re-directed for hand washing. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P
Observed an employee grab a handful of garlic gloves with bare hands. CDI- disposal, education and gloves provided. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
3-302.11(A) Separate the different types of raw animal foods. -P
Observed raw chicken stored on shelving above fries, raw seafood above cooked corn on the cob and raw chicken above raw shrimp. CDI by rearranging. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed plastic food containers stored a clean with food debris. Observed employee wash and rinse a plastic bin without sanitizing. CDI- be removal to be rewashed, rinsed and sanitized. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 no date label on cooked sausage and cooked crawfish that may last up anywhere from 2 days. CDI by date labeling. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf
Observed no thin probe thermometer available. CDI by providing. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Observed squeeze bottles, small spice containers and bulk spice containers not labeled. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused.
Observed containers from shucked oyster being re-used for other products.
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed box of single service cups on floor of locked storage room. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed residential hot holding unit used to store butter and water for rice scoop. Advised to remove and provide commercial table top steam table. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed no test kit available for quat sanitizer. CDI- by obtaining test strips. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Designate a labeled area for employee personal food items. |