| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) - Observed an open employee beverage above the three comp sink where staff was prepping tomatoes. All employee beverages must be covered and stored on low shelves where they are not a source of contamination. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
Ice in hand sink; hand sinks are only for HANDWASHING.
CDI- rinsed out |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
Yes |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)
REPEAT bags of raw shrimp and scallops over ready to eat salad mix; ensure all foods are stacked properly in refrigeration to prevent from cross contamination.
CDI- seafood was placed on correct shelf
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) - Observed a box of raw pork ribs sitting on a cutting board of cut tomatoes. Ribs were being unpackaged and placed into the three comp sink basin next to the drain board that the tomatoes were being cut on. Do not put raw protein on a cutting board with tomatoes. Do not cut tomatoes on a drain board to a sink being used to thaw raw meat.
CDI - cut tomatoes were thrown away. Uncut were washed and moved to be cut. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) - Ice machine had pink debris on the shield. Keep ice machines cleaned at a frequency that keeps them clean.
Clean the ice machine.
Can opener was dirty and needs to be cleaned. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P) - Pasta was observed cooling in a drawer unit. Observed hash browns cooling in a single door upright. Only cool food in the walk in cooler.
Food was not cooling fast enough. Pasta was cooling at .24F per minute. Has browns were cooling at .52F per minute.
Food must cool at .58F per minute when it is between 135F and 70F. See food log for food temps and times.
CDI- items moved to the walk in cooler |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Observed food items in Refrigeration #3 temped between 50-61 degrees; ensure all potentially hazardous foods are maintained at 41 degrees or less.
CDI- items were discarded in the trash.
Some food items in refrigeration #2, 3 had items cooling and warming up all other items in refrigerator; do not cool items in refrigeration.
Verification required call 252-4755083 when prpe box is fixed |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 Restriction and Storage - Medicines (P) (Pf) - Medications also stored on shelf over cook/prep areas; store medications away from food prep/cook.
CDI - moved |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf)
Big bin of hash browns cooling in one door reachin on cook line, two bins of cooked pasta cooling in prep box drawer; do not cool items in prep boxes or reaching, cool in walkin uncovered.
CDI- items were moved to walkin |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)
One sanitizer bucket by hand sink did not have any sanitizer( using quat); observed the quat dispenser tube where they fill buckets up was crimped and no sanitizer was being dispensed. Make sure when filling buckets they are tested for correct concentration. Quat- 200-400ppm.
Wet rags on cook line; keep wet rags in sanitizer buckets when not in use.
CDI- remade correctly |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-904.11 Kitchenware and Tableware - Preventing Contamination (C)
Soup spoons and little forks need to be stored with mouth part own and handles up so as to not contaminate mouth parts of utensils.
CDI- placed with handle up.
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) - Observed clean utensils in a dirty drawer in the baked goods room. Store clean utensils in clean containers/drawers. Clean the drawer. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification (C)
Three door glass reachin in prep area used for prepared food; it is only designed for storage of packaged or bottled products.
4-202.16 Nonfood-Contact Surfaces (C) - Observed some scoops with melted handles. Discard damaged utensils.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) - Walk in freezer door would not close (by the ice machines). The three comp sink is damaged and does not hold water. Thawing raw pork water was running into the center basin. Replace the sink. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.16 Warewashing Sinks, Use Limitation (C) - three comp sink was being used to thaw raw protein and wash/cut tomatoes at the same time. Tomatoes were on the drain board of the basin used to thaw pork. Sinks can only be used for one task at a time, then washed and sanitized before used for another task. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
Freezer walkin floors have debri; need to be cleaned.
Wires and lines and ventilation piping has dust accumulation; needs to be cleaned.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Walls in areas the frp is loose and popping off; needs to be fixed
Ceilings have some areas of damage; needs to be fixed.
Floor by the ice machines was damaged.
6-101.11 Surface Characteristics - Indoor Areas (C) - Several sections of the floor in the kitchen and food prep areas are unsealed/unpainted concrete. Porous concrete is not easily cleanable. Floors should be smooth and free of pits and inclusions. Staff did fix one little section of floor. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation - Dressing Areas and Lockers (C) - One personal water sitting on cutting board on cook line; keep personal items stored under prep areas. |