| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability (Pf); Two handwashing sinks were found with no soap. All handwashing sinks shall be equipped with hand cleanser. CDI- Soap was provided during the inspection. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P); Multiple bags of raw chicken (outside of original packaging) were stored directly above pork (outside of original packaging) in the walk in freezer. In order to prevent cross contamination, raw animal food shall be stored in order of final cook temperature and below ready to eat food. CDI- Food was rearranged as needed. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P); Rice, egg, rib, and cooked plantain were found being held hot below 135F (see temperature). This food was actively available for customers on the buffet line and customers were serving themselves upon EHS entry. Potentially hazardous food being held hot shall remain at 135F or above. CDI- Food on the buffet line was voluntarily discarded. Rice in the back kitchen area at 125F was reheated during the inspection. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P); Cooked chicken, crawfish, raw chicken, lettuce, and noodles in the walk in cooler were holding above 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Cooked chicken, crawfish, and cut greens stored in the walk in cooler were voluntarily discarded, and raw chicken and recently cooked noodles were taken to the walk in freezer to be cooled down before a 4 hour period elapsed. PIC has called emergency maintenance and agreed to store no potentially hazardous food in the walk in cooler until food is capable of being held at 41F or below. VR- EHS returning on 9/14 to ensure the walk in cooler is holding food at 41F or below. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests; Multiple live roaches were found on the exterior and inside of the old ice machine that ice out of used. The premises shall be maintained free of insects and other pests. PIC has agreed to call pest control to come in for a roach targeted visit. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11; Core; One container of food was stored on the floor of the dry storage area. Food shall be protected from contamination by storing the food: in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least 15 cm (6 inches) above the floor. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C); Multiple wet wiping cloths were found being stored outside of sanitizer. Between uses, wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C); Utensil was stored inside of food container with its handle touching the food. Other utensils were stored inside standing of room temperature water. If utensils are stored inside of food containers, they shall have handles that are clearly above the food in order to prevent potential contamination. If utensils are stored inside of water between uses, the water shall be at/above 135F or running at a velocity necessary to flush loose particles. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C); Clean cups and food containers were found stacked closely together while wet. After being cleaned, equipment and utensils shall be stored in a self draining position that allows for air drying. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C); Walk in cooler was not properly adjusted or functioning and was not capable of holding food at 41F or below, which is its intended function. Equipment shall be maintained in a state of good repair. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C); Repeat; Walk in cooler shelving has residue buildup and should be cleaned. Non food contact surfaces shall be maintained free of soil residue and other debris. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles (C); All outdoor waste receptacles were open during the inspection. Outdoor waste receptacles shall be closed with tightly fitted doors and lids. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C); Black buildup was found on the ceiling on the cook line and ceiling ventilation covers between the hibachi area and the buffet line have dust buildup. Physical facilities shall be cleaned at a frequency necessary to keep them clean. |