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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
The following items were found off temperature in the hot holding area: okra (79F), shrimp (89F), fries (93 F), and battered fish (117F). All items were voluntarily discarded and replaced with fresh. CDI
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
Drive thru window is left open for extended periods (while customer orders are being prepared and staff is waiting). Please keep this window closed as much as possible to prevent pest entry. Did not see any pests at today’s visit.
6-202.15 - Outer Openings, Protected: Protect outer openings of establishment from insect or rodent entry. (3) Solid, self-closing, tight-fitting doors. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
Ice bin at the front counter is left open when drinks are not being prepared, please keep closed when not in use. Containers of rice and rice seasoning were on a crate under the prep table, please store on provided shelving at least 6” above the floor. Crates are not approved shelving.
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
Hat or hair net must be worn when working with food and/or clean equipment and utensils. Observed a food employee in the back not wearing a hat, visor, or hair net.
2-402.11 - Effectiveness: Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Shelving unit in walk in freezer is bent. Replace shelving unit. All gaskets on all reach in coolers and walk in cooler/freezer are torn. Please replace. Cutting board at the make unit has deep cuts/scores that is holding a black residue. Try soaking in sanitizer and/or resurfacing. There is gaps between panels on the bottom shelf of the prep table, seal these together to create a smooth and easily cleanable surface. Front counters (blue) are worn and no longer smooth and easily cleanable.
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair.
4-501.12 - Cutting Surfaces: Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch.
Clean the following areas: top of ice baffle, sides of equipment on fry line, counters up front under drink machine, all gaskets to reach ins, inside all reach in coolers, shelving units at 3 comp sink and throughout kitchen, and behind Cambros in make top. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Clean floors throughout facility concentrating on behind fryers and under three comp sink. Ceilings around vents on the cook line need to be added to cleaning schedule. Flooring and grout between tiles needs to be repaired throughout the facility. Corner guards are damaged at the mop sink and held together with tape. Remove tape, repair wall. Wall/paint damage at the prep area next to walk in freezer.Tile wall behind flip top broken, repair. Wall is taped up at the entrance in the dry storage area. Cove tiles missing or broken in walk in freezer.
6-501.12 - Cleaning, Frequency and Restrictions: 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. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
Lighting in the prep area at the back by the walk in cooler/freezer is not sufficient due to a set of lights not operable. Please replace bulbs.
6-303.11 - Intensity: The light intensity shall be at least 50 foot candles in food preparation areas. |
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