| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
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 dish washer handle soiled utensils then handle clean without handwashing in between. Stopped employee, educated, and she complied. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored above ready to eat bacon, vinagrette, sauces. All items were discarded (due to being out of temperature) except for shell eggs. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Dish machine was not producing a 160F plate temperature per the disc thermometer. Ecolab was called and arrived during inspection. Dish machine was hitting 161F plate temperature by the end of the inspection. |
|
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 cooked pork on hot line at 127F. It has been out for less than 4 hours so it was reheated to 198F before being placed back in the hot line. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one refrigerator on the cook line not properly holding. Items inside were holding 45-51F. All food items except raw shell eggs were discarded (liquid eggs, sauces, herb goat cheese).
Observed foods in the prep unit holding 38-51F. Moved items prepped today to freezer to rapidly chill. Observed pepper jack and chicken sausage cool to below 41F. Others were still cooling at the end of the inspection. Do not overfill containers and chill items prepped before placing in prep unit. |
|
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 grits without date in walkin cooler. Observed bbq butter without date in refrig. Both discarded. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory is missing the disclosure (example: "Cooked to order") on the menu. There are also fully cooked items (like chicken sausage and shrimp) with an asterisk. Return visit required to ensure corrected. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 large plastic container of grits in walkin cooler with lid. Temped at 174F. Immediately intervened and had them move to an ice bath with frequent stirring. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed buckets of sanitizer with towels registering at 0ppm Quat. Refilled with fresh sanitizer at 200ppm Quat. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans and plastic containers wet stacked (both upstairs and downstairs). Separate to air dry. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
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 use jugs on the floor downstairs. Move to shelving/off the floor. |