| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Two large pans of beef stew cooling from last night. Temperatures of beef stew were 43-44 degrees F. PIC said beef stew was cooked yesterday. All foods that have been cooked, then cooled, shall be done meeting time/temperature cooling parameters of 135 - 70 degrees F within 2 hours; then from 70 - 41 degrees F within 4 hours. Beef stew did not meet time/temperature cooling parameters. Pans of beef stew were discarded by PIC. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 The following hot holding TCS foods were stored in the oven and not maintaining at 135 degrees F or above: 3 pans of baked chicken 112-123 degrees F, collards 116 degrees F; BBQ 109-117 degrees F. All hot holding TCS foods shall be held at 135 degrees F or above. PIC discarded pans of chicken. PIC reheated pans of BBQ and pan of collards. See temperature chart for reheating temperatures. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Pan of potato salad, cold holding on ice, was 48 degrees F today. All cold holding TCS foods shall be maintained at 41 degrees F or below. PIC removed potato salad and placed in the walk in freezer for rapid cooling. Cold holding, TCS foods that are stored on ice shall be done by using a method that will maintain all parts of the food 41 degrees F or below. Potato salad was stored in a pan with a pan of coleslaw. Both foods were sitting on top of ice. Use ice to surround all parts of the food/pan completely to help maintain a temperature of 41 degrees or below. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) Two pans of beef stew did not meet time/temperature cooling parameters. (see #20) Lids were placed on pans of beef stew during the cooling process, not allowing beef to reach time/temperature cooling parameters. Tight- fitting lids contain heat inside the foods during the cooling process. PIC discarded the pans of beef stew. Use cooling methods that will allow foods that need to be cooled to meet time/temperature cooling parameters of 135-70 degrees F within 2 hours; then from 70-41 degrees F within 4 hours. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) Ice scoop for ice bin at front counter laying flat down on top of ice today. All in-use utensils shall be stored handle up inside the food; in water at least 135 degrees F; in a dipper well; or on a clean, sanitized surface or container. Employee washed hands, placed on gloves, and stored ice scoop down in ice, handle up. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-202.11 Replace wire rack that has broken/frayed wires that is sitting on top of pan sitting on top of hush puppy mix. Replace square fryer skimmers that have broken/frayed wires. PIC discarded these. All food contact surfaces shall be in good repair; free of cracks, seams, broken and frayed wires or materials, chips, cracks, etc.
4-501.11 Maintain equipment in good repair. Ice machine contains rust in the back of the ice machine. Front counter is in poor repair; bare wood is exposed in some areas. Continue with other equipment repairs. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) Continue with nonfood contact surface cleaning: clean containers at front line holding sauce containers and packets to remove accumulated spills and food debris; clean oven racks to remove excess carbon build up; clean inside of container at front counter holding wrapped lids to remove food debris; detailed cleaning needed in hot holding cabinet and in between fryers. All nonfood contact surfaces shall be kept clean. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Continue with floor, wall, and ceiling cleaning throughout the facility. Floors contain accumulated grease behind fryers. Clean floor/wall area under 3 compartment sink. Continue with detailed wall cleaning to remove accumulated grease and food splatter. Floors, walls, and ceilings shall be kept clean.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Replace/repair floor tiles by fryers. Floor tiles are missing at front cook/prep line area. Grout is missing in these areas. Food debris is accumulating in between floor tiles where grout is missing. Continue replacing stained ceiling tiles. Floor/wall tiles in walk in freezer are broken. Repair these areas. Floors, walls, and ceilings shall be in good repair |