| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed a food employee reach in their pockets and touch their pants with their hands and proceed to handle clean disposable gloves. CDI by instruction for employee to wash their hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Hand Drying Provision - PF - Observed disposable towels not available in women's restroom as dispenser was not dispensing towels and hand drying unit not functioning. Observed no disposable towels at kitchen hand washing dispenser. CDI, disposable towels provided during inspection. Repeat. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed utensils scoops and fry equipment stored as clean but soiled with food residues. CDI, equipment relocated for cleaning. Improvement made sine previous inspection. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed potatoes rounds and sausage hot held below 135 degrees F.CDI, operator voluntarily discarded foods. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed facility not following procedures for using TPHC and not identifying discard time as required by procedures. repeat. cDI, operator voluntarily discarded fries. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed small probe thermometer not working as required. Verification required to ensure that proper thermometer is available and functioning. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C - Observed several food employees not wearing a hair restraint. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on prep surfaces and tables in kitche |
|
43
|
0
|
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 - Observed box of straws stored on ground in dry storage area and single-service cups uncovered / unprotected at front counter area. |
|
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 - Observed split gasket on door of walk in unit. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed PIC not able to locate test kit. Verification required to ensure that test kit is provided. |
|
47
|
1
|
Non-food-contact surfaces clean |
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 heavy grease accumulating in fryer unit doors and sides of equipment. Repeat. Observed soil accumulating inside prep refrigerators. |