| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
1 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
No |
No |
No |
2-103.11(A-P); Priority Foundation; Several priority violations (handwashing, improper glove usage, improperly sanitizing dishes, etc.) have been observed during today's inspection witha few of those being repeat violations. The PIC shall ensure rules in the code for food safety and handling are met. |
| 8 |
2 |
Hands clean & properly washed |
No |
No |
Yes |
No |
No |
2-301.14; Priority; Employee observed handling raw eggs but did not wash hands before donning new gloves and resuming food handling. Hands shall be washed after handling soiled equipment or utensils, after engaging in activities that contaminate the hands, AND before donning gloves for working with food. CDI - employees educated on when to wash hands. |
| 10 |
0 |
Handwashing sinks supplied & accessible |
No |
No |
Yes |
No |
No |
6-301.12; Priority Foundation; The handwashing sink in the dish area found with no paper towels available. Handwashing sinks shall be equipped with a hand drying provision. CDI- Paper towels were provided at handwashing sink. |
| 15 |
1.50 |
Food separated & protected |
No |
No |
Yes |
No |
No |
3-304.15(A); Priority; Employee observed handling soiled dishes and then proceeded to handle clean dishes. Discard gloves after a task is complete or any time they are damaged or soiled. CDI- education given and gloves were changed and hands washed. |
| 16 |
3 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
No |
No |
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P); The chlorine sanitizing dish machine is not properly sanitizing dishes. Chlorine shall be a concentration between 50-100ppm. Verification Required- EHS will return on Monday, October 28, 2024.
4-601.11(A); Priority Foundation; The dish machine wash temperature does not go above 116F, resulting in all of the dishes not being cleaned properly. Several dishes observed with food debris, after being ran through the dish machine. Equipment food contact surfaces and utensils shall be clean to sight and touch. All dishes shall be washed at the 3-compartmet sink until the dish machine has been repaired. |
| 22 |
3 |
Proper cold holding temperatures |
No |
No |
No |
Yes |
No |
3-501.16 (A)(2) and (B); Priority; [Repeat] The flip-top cooler near the flat-top grill was holding TCS food at 53F. Raw chicken in breader in the cooler drawer s below the grill was 55F....Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: PIC states that all product is placed into the units in the morning and that the units began warming up during the lunch rush at 1130. All TCS foods in these units were voluntarily discarded. A risk control plan will be implemented upon further violation of this risk factor. Verification required- EHS will return on Monday, October 28, 2024 to verify that the cooler has been fixed. |
| 23 |
1.50 |
Proper date marking & disposition |
No |
No |
Yes |
No |
No |
3-501.18; Priority; Pumpkin waffle batter (10/17), ranch dressing (10/9), low country sauce (10/18), Veloute sauce (10/9), Chicken (10/17), chorizo (10/18) all observed being held beyond 7 days. 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- all foods voluntarily discarded. |
| 38 |
1 |
Insects & rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-501.111; Live roach was found in the back preparation area of the kitchen. Dead roaches also observed in other areas of the kitchen as well. The premises shall be kept free of insects and other pests. PIC states pest control visit was recently made. |
| 40 |
0.50 |
Personal cleanliness |
No |
No |
No |
No |
No |
2-402.11; Employees observed preparing food without hair restraints. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
| 44 |
0.50 |
Utensils, equipment & linens: properly stored, dried & handled |
No |
No |
No |
Yes |
No |
4-903.11(A), (B) and (D); Core; Plastic containers stored as clean were stacked together while still wet in-between...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all utensils before stacking them together. |
| 47 |
0.50 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
No |
No |
No |
4-501.11; Core; Prep cooler on the main line across from the grill are not currently holding food at 41F or below. Equipment shall be maintained in a state of good repair and properly adjusted. |
| 49 |
1 |
Non-food contact surfaces clean |
No |
No |
No |
Yes |
No |
4-601.11(B) and (C); Core;[Repeat] Shelving, gaskets, equipment surfaces, and coolers have food/grease/dust buildup...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease. |
| 51 |
2 |
Plumbing installed; proper backflow devices |
No |
No |
No |
Yes |
No |
5-205.15; Core;[Repeat] The dumping sink on the hot line has a continuous flow and does not turn off. The water at the can wash area is continously running and will not turn off. The can wash is also clogged and not properly draining...The plumbing system and its fixtures shall be maintained in good repair. |
| 55 |
1 |
Physical facilities installed, maintained & clean |
No |
No |
No |
Yes |
No |
6-501.12; Core; Floors, walls, and ceilings of the kitchen and dishwashing area have dust and residue buildup...Physical facilities shall be cleaned as often as necessary to keep them clean. |