| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) - REPEAT- Observed an employee's box of food stored in the hot holding cabinet intermixed with chicken for the restaurant. EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) - REPEAT- Observed raw fish stored directly above yams in the walk in cooler. Yams stored directly touching raw chicken. FOOD shall be protected from cross contamination by separating raw animal FOODS during storage, preparation, holding, and display and arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. Do not store raw animal products above ready to eat foods. CDI- food rearranged accordingly. |
|
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) - Several cups of potato salad and cole slaw in low reach cooler temping at 51F-55F. ( A ) ( 2 ) Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with the exception of EGGS shall be maintained at 41F or below. (P) CDI - Individual potato salad and cole slaw cups moved to walk in cooler to cool down to correct temperature parameters. PIC stated they were recently prepped. |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
Yes
|
No |
7-201.11 Separation - Storage (P) - REPEAT - Observed oven cleaning agent stored directly next to food on spice storage shelf. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLESERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; P CDI- Cleaning agent removed. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) - Observed cooked foods pig feet, collard greens, baked chicken cooling on rolling cart directly in front of standing freezer. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans;
(2) Separating the FOOD into smaller or thinner portions;
(3) Using rapid cooling EQUIPMENT;
(4) Stirring the FOOD in a container placed in an ice water bath;
(5) Using containers that facilitate heat transfer;
(6) Adding ice as an ingredient CDI - Items moved to walk in cooler to continue cooling. |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Thawing (Pf) - REPEAT- Observed several packages of raw fish without water. Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. CDI - Water was ran to facilitate proper thawing. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11(A)(2) Food Storage-Preventing Contamination from the Premises - C- REPEAT- Splash guard needed at handsink beside where storage shelf is of food items. Food shall be protected from contamination by storing food where it is not exposed to splash, dust, or other contamination. A splashguard is needed to help prevent splash if facility wants to maintain area for storage. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) - Scoopers used in bulk dry rice and brown sugar container does not have a handle. Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) - Observed 3 cutting boards stored behind prep sink faucet handles. (A) Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and
SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) - REPEAT- Observed ice machine is in poor repair and held together with tape. Gasket observed torn on hot holding cabinet and of two door reach in unit. Standing water observed in standing 2 door cooler. Equipment shall be maintained in good repair. Repair or replace listed items. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) - REPEAT - Observed build up on cooking equipment throughout the kitchen. The bottom of the shelving holding clean dishes in need of cleaning due to build up. Cleaning needed of the interior of hot holding cabinet. Cleaning needed on the top of the low reach cooler (holding slaw and potato salad). Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. Clean more frequently. |
|
51
|
2
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 System Maintained in Good Repair (C)- REPEAT- Observed the pipe under the handsink leaking . Plumbing must be kept in good repair. Repair leak at the handsink. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) - REPEAT - Observed build up on floors and baseboards throughout facility. Floor in need of cleaning behind fryers. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Increase cleaning frequency.
6-201.11 Floors, Walls and Ceilings - Cleanability (C) - REPEAT - Observed broken floor tiles in the entrance of the walk in cooler and directly beside the fryers. Establishment must provide floors, floor coverings, walls, wall coverings, and ceilings that are designed, constructed and installed so they are smooth and easily cleanable. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
4-204.11 Ventilation Hood Systems, Drip Prevention (C) - REPEAT - Observed a vent hood missing over the fryers. Exhaust ventilation hood systems in food preparation and Ware washing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Replace vent hood. |