| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11; Priority; Raw shrimp stored underneath raw chicken in the walk in cooler. Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. CDI- Raw shrimp was relocated above chicken. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-601.11 (A) & (A)(4); Priority Foundation; Food thermometer stored with debris. Multiple sheet pans, vegetable dicer, lexan container lids, sauce bottles, and utensils stored clean with food debris. EHS instructed PIC to clean and sanitize all dishes. Due to amount of dishes, EHS will return on 11/22/25 to ensure they have been cleaned. Food thermometer probe was cleaned and EHS instructed PIC how and when to clean it. Repeat violation.
4-501.114; Priority; Quaternary sanitizer tested at 0ppm. Maintain sanitizer at correct concentrations when being used to sanitize. CDI- EHS showed PIC how to manually mix the quat sanitizer to achieve required concentration 200-400ppm. EHS suspects there is a mechanical issue in the chemical dispenser preventing it from dispensing at the proper concentration. Continue manually mixing solution until chemical supply company can come to calibrate the sanitizer line. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B); Priority; Shredded lettuce (48F) and american cheese (56F) in flip top cooler over 41F. Food was held in single use to go trays that where placed in large plastic lexan pan, preventing cold air flow (cooler is working properly at 36F). Raw shrimp at 48F in raw prep cooler. TCS foods shall maintain a cold holding temp of 41F or less. CDI: Lettuce and cheese voluntarily discarded by PIC. Shrimp was thawed recently, less than 2 hours was allowed to be moved to the walk in cooler to cool back down to 41F. EHS suggests holding foods in stainless 1/3 pans with divider bars to obtain better temperature holding. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18; Priority; Opened, fully cooked crab meat and crawfish, and opened hot dogs in bottom flip top cooler without date mark. 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 items as dates could not be confirmed. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12; Core; Fry breader and margarine not labeled. Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11; Core; Replace damaged fry baskets. Replace rusting racks in low boy reach in freezer. Repair torn gasket on left flip top cooler door. Remove footed pan grates in clean dish area that are rusted. Maintain equipment in good repair. Repeat. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-501.14; Core; Ensure that the dish sink basins and drain boards are kept clean. Heavy debris accumulation observed. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Repeat. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13; Core; Clean outside fry breading container as outside is extremely soiled. Clean the hood vents above fryers and flat top. Clean the outside of all cooking equipment and beneath flat top. Clean shelving above raw meat breading station. Clean inside reach in freezers. Non-food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. All these areas had significant debris buildup. Repeat. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
5-501.17; Core; Cover needed for restroom trashcans. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Repeat.
6-501.18; Core; Clean all handwashing sinks in facility and back of toilets as heavy debris is present. Maintain handwashing sinks, toilets and urinals clean. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11/12; Core; Repair the threshold on the floor that leads from main kitchen to dry storage/clean dish shelving room as gap is present allowig food to accumulate. Clean the floors in the back kitchen area. Remove wooden shoe moulding that is caulked onto the wall above three comp sink. Use silicone caulk in this area. Re-attach coving in gender neutral restrooms, the walk in cooler tiled floor, and in the prep room as it is coming loose from the wall. Replace light out in restroom. Clean the floor drains throughout. Clean the mop sink walls and basin. Clean the floor/walls behind the make line and tiled floor in the walk in cooler. Clean all corners of floor/walls. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair and clean. Deep clean is needed. Repeat.
6-501.114; Core; Remove unused bread racks that are accumulating debris. Discard items and litter stored on the premises as they are not necessary to operation and maintenance. |