| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 (Pf) Observed employee restroom downstairs without paper towels. Each handwashing sink or group of adjacent handwashing sinks shall be provided with disposable towels or a heated air-drying device. CDI: PIC provided paper towels during inspection. |
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 (Pf) Observed shell stock tags not stored in chronological order. Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. Verification required. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14A (P) Observed grits cooling in walk-in overnight at improper rate. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI: PIC voluntarily discarded the grits. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16A,2 (P) Observed pimento cheese, boiled egg, raw beef and raw tuna in prep units on cook lines, vodka sauce in prep unit 5 and pimento cheese and egg yolk in walk-in with temperatures >41F. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 41°F or less for cold-holding. CDI: Employee had set up prep units 1-4 on cook lines around 11; therefore, items had been out less than 1 hour. These items were relocated to walk-in. PIC voluntarily discarded vodka sauce, pimento cheese and egg yolk. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 (P) Observed cooked onions (6/4), roasted garlic (5/9), garlic aioli (5/14), house-made BBQ sauce (5/31) and house-made Dormie sauce (6/3) past the 7 day hold time. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. CDI: PIC voluntarily discarded all expired items. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 (Pf) Observed slaw, cooked sausage, cooked mushrooms, grits and opened pizza sauce cooling with tight fitting covers. 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. CDI: PIC removed covers to facilitate heat transfer; however, he voluntarily discarded grits. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11A,3 (C) Observed boxes of shrimp and steaks stored on floor in walk-in freezer. FOOD shall be protected from contamination by storing the FOOD at least 6 inches above the floor. Store all food products off of the floor. PIC stated boxes had been delivered earlier in the morning and had not been put up yet. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 (C) Observed employees working with food without beard guards. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Provide beard guards for food employees. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12B (C) Observed a scoop handle submerged in bin of flour and a plastic container being used as a scoop in chicken breader. Scoops shall have handles to prevent contamination and allow for proper utensil storage. FOOD preparation and dispensing UTENSILS shall be stored in FOOD with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed. Provide scoops with handles and store handles up and out of the food. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11A (C) Observed a few pans stacked wet on clean dish rack in ware-washing area. Establishment observed stacking wet cups. After cleaning and SANITIZING, EQUIPMENT and UTENSILS shall be air-dried. Allow pans to air dry completely prior to stacking. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11A (C) Observed top cold drawer gasket of prep unit 3 (left unit at windows) and door gasket and cold drawer (top of second set) of prep units 5 (unit at pizza station) with torn gaskets. Observed ice build-up on walk-in freezer door/gasket. PIC stated heat strip was in disrepair. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Replace torn gaskets and heat strip on walk-in freezer. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 (Pf) Observed quaternary test strips expired. Provide a test kit that accurately measures sanitizer concentrations. Provide in date test strips. CDI: PIC ordered new test strips during inspection. |