| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P. Observed employee wash soiled dishes and then proceed to handle clean dishes and do other kitchen tasks without washing hands. CDI- EHS directed employee to wash hands. Hands washed. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed marinara sauce in walk in cooler with visible significant mold growth. Observed ice cubes for bar beverages stored uncovered/unprotected in upright freezer with food debris and other buildup in/on the cubes. CDI - both items discarded. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed open package of raw sausage patties and beef steaks re-wrapped with plastic film stored directly over berries, honey butter, and other ready to eat food items in upright freezer. CDI - open and re-wrapped raw meat items relocated to bottom. REPEAT - no point escalation as all other items in cold holding observed stored according to proper hierarchy.
3-304.15 (A) Gloves, Use Limitation - P. Observed employee wearing gloves while loading soiled dishes then continue on to handle and put away clean dishes with same soiled gloves. CDI - EHS directed employee to change gloves and wash hands. Gloves changed and hands washed. |
|
14
|
0
|
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. Observed can opener with significant dried organic buildup on blade area. CDI - item relocated to dish area for re-cleaning. |
|
18
|
0
|
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 grits cooling overnight in WIC still at 49f. CDI - discarded. Observed chicken dumplings cooling on racks at room temperature in kitchen at 80f. Employee noted dumplings made at 11:00. Dumplings observed placed into plastic container placed into WIC. EHS observed dumplings still at 74f at 5:00 pm. Dumplings discarded. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed all TCS foods in countertop food warmer holding less than 135f including chicken dumplings, cauliflower mash, cooked cabbage, pimento cheese, cooked beans. See chart. CDI - items discarded. |
|
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. Observed all items in walk in cooler holding above 41f for duration of inspection. Upon arrival, EHS noted ambient air temperature of unit at 43f and TCS foods throughout holding between 43-45f. See chart. EHS and PIC re-evaluated unit approximately 30 minutes later and found air temperature of 42f but no change in TCS food temperatures. A third temperature check an additional 30 minutes later resulted in ambient air of 44 and again no change in TCS food temperatures. All TCS foods held in the unit overnight voluntarily discarded except for items received during produce and meat deliveries earlier in day, raw meat items holding 43-44f, and foods prepared and placed into unit for cooling.
Observed fry side reach in portion of prep cooler with elevated ambient air temperature of 43f holding TCS foods 43-47f. See chart. Items held in the unit overnight voluntarily discarded.
Facility ownership contacted service technician who arrived during inspection. Technician noted that WIC coils were in need of cleaning and once cleaned temperature of unit recovered. EHS verified air temperature at 39f at end of inspection.
Service technician noted that the fry side reach in thermostat was not operating and that it would be replaced during the visit today.
Observed buttermilk wash with no ice in ice bath holding at 50f. CDI - discarded. Observed deviled eggs holding in prep top portion of cooler at 52f. Eggs on tray above cold holding zone. CDI - Eggs discarded.
Establishment voluntarily closed during until WIC repaired and verified to be holding at 41f or lower. WIC observed to be holding at 39f at end of inspection.
REPEAT - full 3 point deduction. Cold holding violations have been noted on every health inspection since initial inspection received in 10/2019. Continued non-compliance with cold holding requirements may result in the implementation of a risk control plan or in permit actio |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 various TCS foods in cold holding devices with no date marking including multiple pans of tomato casserole, house made chili, beef roast in gravy, and more. CDI- items discarded.
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. Observed various TCS foods in coolers with expired date marking including meatloaf 9/1, pimento cheese 9/6, pot roast in gravy 8/24, marinara 8/8. CDI- items discarded. REPEAT
Full 3 point deduction |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of pink chemical PIC identified as degreaser and spray bottle of clear chemical identified as sanitizer in kitchen area. CID- bottles labeled. REPEAT |
|
31
|
0.50
|
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 pans of chicken dumplings in kitchen cooling on rack. Employee removed dumplings from pans and placed into deep plastic lidded containers and placed into WIC while still in cooling process. Observed deep plastic tub of grits cooling in WIC overnight still at 49f during inspection today. CDI - both items discarded. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed bulk beef roast thawing in standing water on kitchen countertop. Do not thaw in standing water. Thaw under flowing water less than 70f, in the refrigerator, or as part of the cooking process. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed various food items stored on floor of WIC including cooked grits, raw chicken, bacon, and more. Store food at least 6 inches off of floor to prevent contamination. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket holding wiping cloths stored directly on floor in kitchen. Store sanitizer buckets off of floor. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 various portion cups and plastic food containers used as scoops laying in food in coolers and in dry goods. Do not use portion cups or plastic bowls as scoops. Scoops must have a handle that is stored not in contact with food. |