| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - P - Use proper procedures to wash hands. Observed 1 employee turn faucet off with their bare hands after handwashing. CDI by instruction.
2-301.14 When to Wash - P - Wash hands before doning gloves. Observed an employee switch gloves and proceed to put on new gloves without washing their hands in-between. CDI by instruction. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Iced tea nozzles shall be cleaned at least every 24 hours. Observed iced tea nozzle accumulating heavy black soil accumulation. CDI, tea urns relocated for cleaning. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF - Follow written procedures when using Time as a Public Health Control. Observed operators not updating discard time on blanched fries as stated on written procedures. CDI, 2 pans of fries voluntarily discarded by operator. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C - Food storage containers storing dry food ingredients shall be labeled by common name of food. Observed 1 container of flour not properly labeled. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanitizer in between uses. Observed several wet wiping cloths located on prep tables, 3 compartment sink area and shelving throughout facility. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store single-service articles in a clean, dry area. Observed paper towels stored on prep table near hand washing sink. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and calibration. Observed paper towel dispenser not working and not properly discharging disposable towels at hand washing sink. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed grease accumulation in fryer units and food debris on shelving throughout kitchen area. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.114 Maintaining Premises, Unnecessary Items and Litter - C - Physical facilities shall be free from unnecessary items and litter. Observed unused equipment in back storage shed. Observed several cardboard boxes on floor near back door and operator stated it was from a recent delivery. clean physical facilities as often as necessary to keep them clean. |