| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12(A)-At least one person present during the inspection shall be a certified food protection manager and has passed a test under ANSI. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1)-Whole hogs stored beside cabbage in walk-in. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. PIC relocated cabbage.
3-302.11 (A)(4)-Opened bags of dried ingredients not sealed with wrappings or in covered containers. Except when the food is being cooled, store food in packages, covered containers, or wrappings. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A)&4-602.12(A)-Utensils soiled in clean storage & chicken cooker not in use soiled. Equipment food contact surfaces & utensils shall be clean to sight, touch and food contact surfaces of cooking equipment shall be cleaned daily. Utensils pulled to be cleaned.
4-602.11(E)(4)-Baffle in ice machine found with peeling plastic and needs cleaning. Equipment and components contacting non TCS food shall be cleaned at a frequency to prevent accumulation of soil residue & mold. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B)-Slaw and bbq made last night not date marked. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. PIC date marked items at this time. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15-Cooked chicken cooling in cold water. 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. PIC educated and chicken discarded. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12-Containers of dried ingredients by cook rack & fryers not labeled. Food ingredients removed from their original packaging shall be labeled. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 (A)(3)-Improvement has been made and several self-closing mechanisms have been installed on doors since last visit; however, openings around various doors, some doors not properly self-closing and door by fryers not closed. Outer openings shall be protected with self-closing, tight-fitting doors. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B)-Several wiping cloths stored on equipment surfaces and solution above 100 ppm in buckets. Hold in-use wiping cloths in properly concentrated sanitizer between uses. PIC remixed concentration to 100 ppm. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12(B)-Ensure scoops for dried ingredients have handles and are stored above the food in the container. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
3-304.12 (E)-Ice scoop stored on top of ice machine. In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A)-Ensure shelving & racks for catering pots, bbq pans are kept clean & in good repair. Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
4-903.11(B)(1)-BBQ pans & lids stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-5011(A)-Install light in fry area over reach-ins, repair items such as lights by cook rack, damaged cook rack, compressor on walk-in (not in use), outside of walk-in doors, crack(s) on 3 comp sink upfront. Remove screws & repair wash bin for 3 comp sink in pit room so that it is easily cleanable and continue to replace lids with missing handles as needed. Equipment shall be maintained in good repair. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13-Cleanliness of equipment has improved since last visit; however, equipment surfaces such as walk-in doors, gaskets, ice bin (not in use), and fry area need cleaning. Nonfood contact surfaces of equipment shall be kept clean. |
|
53
|
1
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
5-501.17-Install covered receptacle in takeout restroom. Toilet Room Receptacle, Covered.
6-202.14.-Ensure all restroom doors are self-closing. Restrooms shall be provided with a self-closing door. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11&6-501.12(A)-Continue to repair ceiling, walls & ensure crevices between walls & FRP are completed sealed. Keep floors & walls clean in fry area, under & behind equipment as needed. Physical facilities shall be maintained in good repair & kept clean. |