| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Eating, Drinking, or Using Tobacco. Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed food employee eating from their personal plate at the prep cooler. CDI: Food moved. Owner discussed with food employee to only eat in designated areas. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P). Observed raw chicken and raw shrimp over some of the ready to eat foods in the prep coolers. CDI: Storage order arranged. Improvement made with keeping food covered. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some dishes that were unclean on clean dish shelving. CDI: Moved to the 3-compartment sink.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Light cleaning is needed to the ice machine where some build up was observed. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed raw chicken that was prepped with seasoning yesterday with a temperature range of 43-44F. CDI: Moved to the walk in cooler to rapidly cool. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed corn on the cobs at 120F sitting in a pan. CDI: Reheated and reached 165F. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed mussels and crawfish above the fill line at the prep cooler. CDI: Excess portions moved into a separate pan to rapidly cool. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. In the walk in cooler, observed some boiled eggs with no day label made yesterday and corn on the cobs in the walk in cooler with a day label for today but was actually opened yesterday. Also, noodles in the walk in freezer didn't have a label as well. CDI: Labels provided. |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle with soap solution not labeled. CDI: Label provided.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed clean linen under chemicals on back storage shelf. CDI: Linen moved. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed chicken wings that didn't cool properly from being prepped yesterday and hook and reel sauce cooling compacted tightly wrapped. CDI: Both moved the walk in freezer to rapidly cool vented. Both cooled down to atleast 41F. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed some shakers and a container missing labels. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in soapy solution. CDI: Soapy solution emptied. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans wet stacked on clean dish shelving. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Repair the water knob at the handwashing sink by the 3-compartment sink. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cellphone stored on top of prep cooler. CDI: Cellphone moved. |