| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands (P) (Pf)
Witnessed staff handle wedges with bare hands. Ensure that when handling ready to eat foods that gloves/tongs/deli paper are used. CDI: staff washed hands and donned gloves. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)
Raw ground beef over cooked chicken, raw pork over commercially prepared chili in the 2 door reach in refrigerator. Ensure proper stacking order to prevent cross contamination. CDI: stacking order corrected. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P)
Soda dispenser boxes have residue present on the bottom of the boxes behind the removable nozzles and the push bar. The can opener has residue present on the blade. Ice machine has residue present on the baffle. Clean at a frequency necessary to prevent accumulation. CDI: can opener placed at 3 compartment sink to be washed, rinsed and sanitized. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Grits sitting on stove top temped at 130 degrees, TCS foods shall either be hot held at 135 degrees or higher. CDI: voluntarily discarded by PIC. |
|
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)
One whole tray and one half tray sitting out of shell eggs on the prep box cutting board temped at 70 degrees. TCS foods shall be cold held at 41 degrees or less.
CDI: eggs were sitting out less than an hr, moved to refrigeration. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Multiple sandwiches premade and wrapped in the low boy unit with no date mark present. Sandwiches were not made this morning. TCS food shall be date marked if held longer than 24hrs to ensure it is properly discarded on day 7 with day one being the date of prep. CDI: sandwiches dated |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf)
Consumer advisory needs to state:
“Items contain ingredients that may be served raw or undercooked. Consuming raw or undercooked eggs, meat, poultry, seafood or shell fish may increase your risk of foodborne illness.” |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests (Pf)
Flies present in the kitchen, ensure pest control measures are in place to prevent them from entering/harboring in the facility.C)
6-202.15 Outer Openings, Protected (C)
Back door was propped open to allow for hose to enter facility and spray out the fryer. Ensure outer openings remain closed to prevent flies from entering the facility. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)
Two open packages of vanilla wafers, two open boxes of brown sugar, open bag of house Autry, open bag of grits. Ensure once opened, items are either tightly wrapped or placed in a container with a lid. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C)
To go boxes and single use trays stored with food contact side up, store with food contact side down on a clean, dry surface. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces (C)
Foam covering the splash guard at the hand sink in the kitchen has residue present, foam is not an easily cleanable surface and needs to be removed.
4-205.10 Food Equipment, Certification and Classification (C)
Staff using the hot holding unit to cook the potatoes out of the bag. The hot holding unit is a warmer not a cooker. Can only hot hold not cook. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
Need to order more test strips. CDI: ordered. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
Debris present in the bottom of the reach in freezers, debris present around the toaster, sides of equipment have residue present, floor of the walk in has debris present. Clean at a frequency necessary to prevent accumulation. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
Floor has debris and residue present in the storage areas, the walls in the kitchen have residue present. Clean as frequently as necessary to prevent accumulation.
6-501.16 Drying Mops (C)
Mops shall be hung to air dry with handle up in a manner to prevent contamination of equipment. They are hanging over a wooden surface that is not easily cleanable. |