| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 The PIC shall comply with this code by having no violations of priority items during the inspection or being a certified food protection manager. (Pf) No Certified Food Protection Manager on site and several Priority (P) Violations. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 - Eating, Drinking, or Using Tobacco. Observed employee drinks above fliptop unit, on dish sink, and on prep table. Employees shall eat, drink, or use any form of tobacco only in a designated area to prevent cross-contamination. Corrected - operator removed drinks out of area of contamiantion. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed unwashed produce being stored above ready to eat foods in one reach in cooler. Unwashed produce shall be stored away from ready to eat foods to avoid possible contamination. Corrected- Operator rearranged coolers.
3-302.11 Packaged and Unpackaged Food Separation, Packaging, and Segregation (P) - Observed raw duck eggs above ready to eat foods, observed unpackaged stuffing mix in freezer below unpackaged raw bacon. Separate raw animal foods from ready-to-eat foods. Corrected - Items rearranged. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11(E)(4) Equipment Food-Contact Surfaces and Utensils Frequency, C
INTERIOR OF ICE MACHINE NEEDS TO BE CLEANED ON A ROUTINE BASIS TO REMOVE BUILD UP THAT HAS OCCURED.
EQUIPMENT SICH AS ICE BINS SHALL BE CLEANED AT A FREQUENCY SPECIFIED BY THE MANUFACTURER.
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Pf- Knives on knife holder above flip top are stored soiled. Equipment food contact surfaces and utensils shall be clean to sight and touch. Corrected - Knives returned to dish. |
|
22
|
1.50
|
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) - Observed foods in flip top and low boy beside it on service line above 41F.
Maintain TCS foods in cold holding at 41°F or less. Corrected - Operator discarded all Temperature control for safety(TCS) foods that were above 41F.
Verification required in 3 days |
|
23
|
3
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Observed several food items in the flip top cooler, Reach in cooler and low boy without a date label on them. Ensure that TCS foods are dated for 7 days starting on the prep date. Corrected PIC placed date labels on product.
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) Observed large container of cooked chicken past the 7 day date labeling period. Observed ham and jambalaya without date labes. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. Corrected PIC voluntarily discarded food product past 7 days.
Items has been repeated several times - Verification required in 3 days to verify that all TCS items requiring date labels are being dated and labeled. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Ensure all employees have hair restrained and employees with facial hair are wearing beard guards during operation. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-501.11 Good Repair and Proper Adjustment-Equipment. Observed flip top and low boy unit in the corner across from grill was not holding food at 41 degrees F. Thermometer inside unit was reading 54 and 44 respectively degrees F. Do not store any TCS foods in preparation unit (cooked or raw meats, prepared heat treated foods, cut leafy greens, melons, tomatoes). Verification required in 3 days. Make service request as soon as possible. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
4-302.13 Temperature Measuring Devices, Manual and Mechanical Warewashing (Pf) Establishment utilizes high temperature dish machine. Irreversable temperature measuring device not operating (batteries dead?) Need to replace batteries and recommend purchasing back up supply or irreversible temperature measuring device (or stickers). Verification required EHS will return with in 10 days to verify that Irreversible temperature measuring device is working or was replaced. Provided high heat stickers until thermometer is working or replaced. |
|
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. Detail cleaning needed all reach in coolers and freezers at the bottom on unit, prep table legs, cooking station, handles of equipment and ovens (in and outsides). Nonfood contact surfaces shall be cleaned at a rate necessary to prevent the buildup of food residue. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions. (C) Detail cleaning needed under equipment along the cook line, including baseboards, and on walls through out. Facilities shall be cleaned at a rate to prevent buildup of food residue.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods. Observed large hole in wall under 3 compartment sink. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. |