| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) No certified manager on duty. Must have a certified manager on duty during all operational hours. Facility has 210 days to obtain a certified manager. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Raw shell eggs were stored above ready to eat foods in the 2 door refrigerator. Store foods in order of final cook temperatures. CDI: Eggs were relocated. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.12 Cooking and Baking Equipment (C) The fryer baskets need to be washed, rinsed and sanitized on a daily basis. Need to bring clean baskets from the restaurant daily.
Staff are rinsing off food contact surfaces and placing them back on shelving above the 3 compartment sink. Ensure these items are returned to the restaurant or set up the 3 compartment sink for washing, rinsing and sanitizing. |
|
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) BBQ in the autosham was 98-100 degrees F. The sausages in the fryer basket were 112 degrees F Must hold all hot foods at 135 degrees F or higher. CDI: BBQ was placed in the microwave to be reheated. Sausages were refried. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Container of chili was sitting on top of the containers in the lid of the prep unit. Too many cups of cole slaw were stored in the pan. Both products were 60 degrees F. Must hold cold foods at 41 degrees F or lower. CDI: Chili and 6 containers of cole slaw were discarded. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Containers of chicken salad, cole slaw and pimento cheese were not date marked. When ready to eat potentially hazardous foods are held more than 24 hours, they must be date marked for 7 days (day 1 is the day of prep + 6 more days). CDI: Containers were date marked. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) Pan of collards and BBQ was 56 degrees F cooling in the drawer of the sandwich prep unit. When cooling, cool in small portions, use ice baths, stir product frequently and do not cover to allow for heat transfer. CDI: Lid was removed from pan. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C) Food handlers did not have on hair restraints. Food handlers must wear an effective hair restraint. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Wet bar towels were stored in soap and bleach water solution. Only use bleach to store wet bar towels. Make sure the container is labeled with the common name of bleach water sanitizer. |