| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 - No Certified Food Protection Manager (CFPM) on site. A CFPM shall be on site at all times, as required. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 - Employee drops something on floor and picks it up without washing hands. Employee washes hands and turns off faucet with clean hands before drying them - CDI: EHS explained and had employee rewash hands and turn the faucet off with the paper towel after drying hands. Hands shall be washed as frequently as needed to prevent contamination - including but not limited to: when changing from one task to another, after picking something up off the floor, after touching hat, after touching face, between handling soiled and utensils and clean utensils, when returning to kitchen, etc. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 - Transfer pans and dispensing utensils shall be switched out throughout the day at least every 4 hours. Operator states pans and utensils currently out that have been used have been out since this morning - CDI: immediately switched out. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 - Thick layers of cooked rice in 2 pans at arrival - 3:00 p.m. - 120-150f - CDI: EHS had operator break rice down into 4 pans and add more ice. At 4:05 p.m., rice is 61-91f. At 4:55 p.m. rice is 42-91f. EHS suggested not cooking so much rice at one time and cooking it more frequently so that there is not so much to cool at one time. EHS also suggested spreading on biscuit sheet pan and putting in freezer. Food shall be ACTIVELY COOLED - this means do what you have to do to MAKE hot food get cold instead of LETTING hot food get cold. Foods shall be cooled: Step 1) from 135f down to 70f within 2 hours, then Step 2) from 70f down to 41f and below within 4 more hours. The closer the food gets to 41f, the harder it is to make it get as cold as needed. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 - Raw pork chops in water waiting to be fried - 62f. EHS suggested more ice, but owner states they need to have water on the pork chops because, otherwise, the breader will not stick. Water is coming in at point of use above 80f. Suggest keeping as much ice as possible on this. Keep in refrigerator during slow times, or keep the pan of pork chops in water and ice inside a much larger pan with sides buried in ice. You could pour refrigerated water on them. Raw chicken waiting to be fried has some ice in pan. Same suggestion for all raw meats waiting to be cooked. Cover in ice. Keep in buried in ice or in keep in refrigerator until needed. Cold foods shall be kept at 41f or below. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Thick layers of rice with a little ice on top are 120-150f - CDI: broken down into 4-5 pans to cool quicker. If food is at 135f or above, ok to be at room temperature, but when temp starts to drop below 135f, begin ACTIVE cooling. Foods may be cooled by the following methods or a combination of the following methods: freezer, breaking down into several pans of thin layers, adding ice, ice wands, buried in ice in refrigerator, etc. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 - Few large portions of raw meats that were delivered within past few hours and still in boxes are thawing at room temperature. They are still frozen, however, they shall be thawed according to approved thawing procedures which are: 1) under refrigeration, 2) completely submerged under running water that is at a temperature of 70f or below, 3) in microwave, 4) as a part of the cooking process. These foods immediately put in refrigerator. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 - Few flies present. Try to control pests by routinely inspecting the premises and using approved pest control. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 - Boxes of cold meat on the floor and bags of raw produce on the floor - get these off the floor immediately and put both in protected location. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 - Several wet cloths in bucket but sanitizer is weak - CDI: remade so that sanitizer is 50 ppm chlorine or more. Wet wiping cloth shall be kept in a solution of approved sanitizer. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 - Insides of fryers have grease build-up. Wire table between handwash sink and food preparation sink is heavily soiled along with chemical bottles on this table. Hood is soiled. Some soil on double-stack hot holding cabinet. Lids and bins of dry ingredients are heavily soiled. Hushpuppy maker has build-up. All nonfood contact surfaces shall be cleaned as frequently as needed to prevent build-up. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 - Handwash sink leaks. Repair as soon as possible. |