| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
No |
No
|
Yes |
3-301.11 Preventing Contamination from Hands (P) (Pf)
Witnessed staff barehand contact arugula mix when transferring to a container in the prep box on the cook line. Witnessed staff handling fries with tongs and barehands when transferring fries to plate. Ensure that employees are using gloves/tongs/deli paper when handling ready to eat foods to prevent contamination. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P)
Wall vegetable slicer had residue present. Clean at a frequency necessary to prevent accumulation. |
|
20
|
0
|
Proper cooling time & temperatures |
No |
No
|
Yes |
3-501.14 Cooling (P)
Mashed potatoes cooling in the reach in contained in sealed plastic bags dropped only 5 degrees in 1hr. Need to utilize ice baths and freezer with walk in unit being down. |
|
22
|
0
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Small prep box on cook line with drawer lower units had items temped 42-44 degrees. Prep box on the cook line by the hand wash sink was temping 40-42 degrees. TCS foods shall be cold held at 41 degrees or less. Thermometer is accurate to +/- 2 degrees. Will perform verification. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
3-501.15 Cooling Methods (Pf)
Ribs in the reach in tightly wrapped temped cooling at 106 degrees, mashed potatoes in the reach-in in sealed bags temped at 61 degrees, tuna salad in the lower unit of the prep box in a deep plastic container with a lid present tightly closed temped at 64 degrees. Items that are cooling shall be loosely covered and cooled in a manner to allow for adequate heat transfer. Grits in a deep metal pan cooling in the upper reach in unit temped at 62 degrees. Establishment walk-in is in disrepair and not in use, reach in refrigerators are not meant to be used to cool food as there is not adequate space for heat transfer. If walk-in unit is not available to use to properly cool foods then ice baths or freezers should be utilized to get foods down to 41 degrees before placing in the refrigeration units. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests (Pf)
Flies present in the kitchen, ensure proper pest control measures are in place to prevent pests from entering/harboring in the facility. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)
Two bags of grits open on the lower shelf of the prep table by the reach in refrigeration units. Once opened, items shall be tightly wrapped or placed in a container with a lid to prevent contamination.
3-305.14 Food Preparation (C)
Raw fish being prepped was left unattended from 1:47pm to 2:05pm on the prep table uncovered with flies landing in product. Fish was temped between 44-49 degrees. Food that is being prepped shall be prepped in small batches and prepped in a manner to protect from environmental sources of contamination. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)
Cup in the pico in the prep box, only use approved scoops with handles. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Cutting Surfaces (C)
Cutting boards on cook line showing signs of scoring with discoloration present in the scores. Resurface/replace as needed.
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Walk in unit not functioning. Unit was completely emptied and reach in refrigerators were utilized. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
Residue present on the exterior of the reach in units, debris present in the bottom of the lower unit of the box for fryers. Clean at a frequency necessary to prevent accumulation. |