| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 6 |
0 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed employee handling dirty dishes then proceed to unload cleaned dishes from the dish machine without washing their hands in-between. CDI- employee washed their hands. |
| 13 |
1.50 |
Food separated and protected |
No |
No |
Yes |
No |
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce boxes stored above ready-to-eat foods in the walk in cooler.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee use gloved hands to touch shorts then proceed with handling shredded cheese without first changing gloves. CDI- employee changed gloves after discussion. |
| 14 |
3 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
No |
Yes |
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple food containers stored clean with sticker residue on the outer portion of the containers. Verification required to ensure these items are cleaned.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed facilities dish machine operating at 0ppm chlorine during inspection. Verification required to ensure machine is repaired. Facility must wash/rinse/sanitize any pots and pans in the 3 compartment sink until machine is repaired.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Employee indicated the prep. counter is wiped down with sanitizer frequently but fully washed, rinsed, sanitized once nightly. CDI- discussion with employees about washing, rinsing, and sanitizing prep. counter every 4 hours it is in use. |
| 18 |
1.50 |
Proper cooling time and temperatures |
No |
No |
Yes |
No |
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed red beans in the walk in cooler at 44F that were made on the previous day. The red beans were stored in a high volume container while covered. All other food temperatures in the walk in cooler were 39F and below. CDI- item discarded. |
| 19 |
1.50 |
Proper hot holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pulled pork hot holding in hot box at 127. CDI- product discarded. No point escalation as this was the only item hot holding below 135F today. |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
No |
Yes |
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods in walk in beverage cooler above 41F, chicken wings stored at room temperature above 41F near fryers, chicken tenders at ~63F near stove top sitting out at room temperature, and the flip top cooler where catfish and shrimp are stored holding foods above 41F. Verification required to ensure compliance. Items such as chicken tenders and shrimp/catfish were transferred to the walk in cooler for cooling. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
Yes |
Yes |
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed smoked pulled meats wrapped in plastic wrap not dated in the walk in cooler. CDI- products dated. Improvements made to datemarking since previous inspection therefore no point escalation. |
| 26 |
1 |
Toxic substances properly identified, stored, and used |
No |
No |
Yes |
Yes |
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled chemical spray bottle behind bar. CDI- bottle was labeled. |
| 31 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
No |
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cole slaw cooling in a high volume container in the walk in cooler go from 84F at 1:35PM to 80F at 2:05PM. Observed red beans not cool to 41F within 6 hours as they were 44F in walk in cooler and made on previous day. CDI- red beans discarded; cole slaw was transferred to additional containers for rapid cooling. |
| 33 |
0 |
Approved thawing methods used |
No |
No |
No |
No |
No |
3-501.13 Use approved thawing methods. Observed facility thawing chicken tenders at room temperature near stove top while product was above 41F. Use refrigeration or running water when thawing. |
| 36 |
0 |
Insects and rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in facility. |
| 37 |
0 |
Contamination prevented during food preparation, storage and display |
No |
No |
No |
No |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bbq sauce buckets stored on the floor in the dry storage area of the kitchen. |
| 39 |
0 |
Wiping cloths: properly used and stored |
No |
No |
No |
No |
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed 2 sanitizer buckets with visible debris accumulation in them.
3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer bucket at proper sanitizer concentrations. Observed one sanitizer bucket under a prep. counter at 0ppm quat. |
| 47 |
1 |
Non-food-contact surfaces clean |
No |
No |
No |
Yes |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on shelving in the walk in cooler, on fryer basket handles, and on a shelving unit above the prep. table in the smoker room. |
| 53 |
0.50 |
Physical facilities installed, maintained and clean |
No |
No |
No |
Yes |
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris accumulation covering wall behind and underneath dish machine and in all areas of smoker room (floors and walls). |
| 54 |
0 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-303.11 Intensity-Lighting - C Repair light fixtures in walk in cooler to provide a minimum of 10ft candles of lighting. Observed two light fixtures without light bulbs. |