| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P): Foods shall be protected from cross contamination by separating types of raw animal foods from each other and from RTE foods and covering foods. Observed chicken and raw shrimp stored above individual pies and ice cream in 1 door freezer and cole slaw and potato salad opened in FP cooler. Shredded cheese stored with flounder in three door cooler. CDI- PIC relocated items in freezers and cooler. Food was covered. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf): Food contact surfaces shall be clean to sight and touch. Observed food residue on meat prep sink and splash guard after employee had clean and sanitized. CDI-Employee clean and sanitized meat prep sink. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf): Ready-to-eat TCS foods shall be date-marked with maximum 7 day discard with day 1 being date of open/preparation. Beans and Cole slaw date marked inappropriately with 8 day discard however date has not expired.
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P): Date marking for hot dogs has exceeded the expiration date. Hot dogs were voluntarily discarded. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf): Cooling methods shall include using shallow pans, ice bath, quick chill in freezer and leave uncovered on upper shelves in coolers. Observed cole slaw and containers of beans tightly covered and cooling in deep containers. CDI-Items were placed in shallow containers and left uncovered to finish cooling. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C): Food shall be stored at least 6 inches above floor. Dry food breader stored on floor in front of handwashing sink. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification (C): Food processor labeled for household use only is not approved for use. Please remove from kitchen.
4-501.11 Good Repair and Proper Adjustment - Equipment (C): Gaskets are damaged on FP cooler and need to be replaced. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C): Inside lid of food prep cooler, lower shelves of food prep tables, wooden shelves in dry storage room, mobile cart storing cans in dry storage room and handwashing sink in kitchen need additional cleaning. Please remove covering on lower shelves of food preparation tables and laser wrap. Surfaces shall be easily cleanable and non-absorbent. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C): Floor is in need of repair in kitchen where floor material is worn and torn. Please contact health department for approval before replacing floor.
6-501.12 Cleaning, Frequency and Restrictions (C): Floors need additional cleaning in kitchen and in outdoor dry storage room. Ceiling is chipping paint in some areas in kitchen. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C):Lighting intensity measured at 14 fc at 30 inches above floor in restroom. At least 20 fc is needed in restroom. |