| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C):Employee beverage stored in food preparation area on back wall. Employee beverages shall be stored to prevent x-contamination with food and utensils. CDI-PIC relocated beverage to designated area. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-204.11 Handwashing Sinks - Location and Placement (Pf): No hand washing sink available in food preparation area in back. A hand washing sink shall be located to allow convenient use by employees in food preparation areas, warewashing areas and dispensing areas. Please provide site plan of proposed location of hand washing sink in back. Revisit 10 days or less. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P): Chicken livers stored with onion rings and above bagged ice in 2 door freezer. Philly cheese steaks stored above ready-to-eat foods including french fries and hush puppies. Food shall be stored by final cook temperatures once package is opened in freezers. CDI-PIC relocated raw foods below ready-to-eat foods and voluntarily discarded bags of ice. |
|
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) :Meat preparation sink not in use and visibly soiled from meat preparation. Ice shield in ice machine visibly soiled. Food contact surfaces shall be clean to sight and touch. CDI-Sink clean and sanitized during visit and cleaned ice shield. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
No |
Yes
|
No |
3-403.11 Reheating for Hot Holding (P): Brisket reheating in sham for close to 2 hours per PIC. When reheating food for hot holding, food shall reach 165°F within 2 hours. CDI-Brisket was removed from sham and cooked brisket rapidly to 165°F. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): Cold holding foods temping above 41°F in food prep cooler. See temperature observations. Correct size pans along with the metal strips to hold food containers are missing from top of cooler. Metal strips have been on back order. Flip top of cooler had been opened. Please keep top portion closed when not in use. Cold holding foods shall be maintained at 41°F or less. CDI-TCS foods temping above 41° F voluntarily discarded. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
Yes |
2-402.11 Effectiveness - Hair Restraints (C): Employees with no hair restraints while preparing food. Food handlers shall wear an effective hair restraint while preparing food. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C): Cast iron broiler has not been approved for use inside screened room. Metal strips to hold food containers inside top of food prep cooler are missing and need replacing. Racks inside 2 door cooler and inside walk-in cooler are rusting and need replacing. Bottom of food prep table under toaster in poor repair. Splash guard is needed on meat prep sink to separate table that is used for preparing toast. Gaskets are damaged on walk-in cooler door and need to be replaced. Hand washing sink frame and cabinet under sink that is made from wood in dining room is not easily cleanable. |
|
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): Racks inside walk-in cooler, inside 2 door cooler, and hand washing sink in kitchen needs additional cleaning. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
Yes |
6-501.12 Cleaning, Frequency and Restrictions (C): Floors need additional cleaning throughout kitchen and back screened portion. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C): Lighting intensity measured 18’ above meat slicer, 32’ at FP cooler, and 5’ at handwash sink in dining room. At least 50 foot candles is needed at these locations where food is prepared and 20 foot candles at handwashing sinks. |