| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed chef remove mask, take a drink of a beverage, put mask back on but did not remove gloves and wash hands. PIC saw this happen and immediately directed him. Employee complied. Did not observe a specific violation due to PIC intervention. Good active managerial control. |
|
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 potatoes and corn in steamer below 135F. See temperature chart. They were reheated above 165F during inspection. |
|
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 container with ice water at expo station. In it were sauce bottles submerged all the way around the product but the products were holding above 41F. Crab meat sauce and Remoulade were voluntarily discarded. We believe this was a procedural error. Bottles may have been left out at expo station or not cooled properly before being placed in ice bath.
Throughout the inspection, the walkin cooler began increasing in temperature. There is a very loud noise coming from the compressor. Sound started today and a service call was called in at 11am. Service provider was called again and they will be arriving within 45 minutes. It is believed that this issue began today and all food is being moved to the freezer to rapidly chill. It will remain in the freezer until service provider arrives and repairs any problems. Inspector will monitor with PIC throughout the next couple of hours.
Last ambient temperature taken was 43F. |
|
21
|
1.50
|
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 numerous items without dates on them or incorrect dates. Observed noodles, boiled eggs, imitation crab meat and crawfish cooked today but either didn’t have a date or the date was incorrect. Using tabs on shelves to record dates isn’t working. All were properly dated during the inspection. |
|
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 noodles cooked today (within past 2 hours) and wrapped and stacked in containers with lids in walkin cooler. Observed lettuce cut today (within past 2 hours) in the prep unit above 45F. It was moved to the walkin cooler to continue cooling. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in the kitchen. Back door was cracked so this may be how they are entering.
6-202.15 Protect outer openings of establishment from insect or rodent entry. |
|
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 boxes of frozen food on the floor of the walkin freezer. Move to shelving. |
|
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 sani buckets with towels at 100ppm or lower of Quat sanitizer. Discarded and refilled with sanitizer at 200ppm (per manufacturer’s specs). |
|
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 3 spice containers with scoops with the handle down in the product. Keep handles up when scoop is left in the product. |
|
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 a soda cups, baskets, and some plates wet stacked. Separate to air dry. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.16 Nonfood-Contact Surfaces - C
Facility has built a shelf for the walkin freezer made of raw wood. This is not easily cleanable. Replace.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed household toaster oven in facility to toast bread. Replace with commercial piece of equipment. |
|
54
|
0.50
|
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. There are many areas of the facility being used for employee food, drinks, cooking, spices, etc. Label areas and keep all employee items segregated from customer utensils and foods. Some areas are labeled but continue with the segregation. |