| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee on register don gloves with no handwash and then handle food. CDI: Employee directed to properly wash hands before donning gloves.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employee wash hands and turn off faucet with clean hands and no barrier. CDI: Employee corrected and directed to rewash hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed handsinks with no handwash sign. CDI: Signs provided for posting today. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee move from handling register tasks to placing food in bag without glove change. Employee touched food as it was going into the bag. CDI: Employee directed to wash hands and change gloves between tasks or stick to one task only. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in 3-comp sink and coming out of regulator below 200 ppm quat. CDI: Sanitizer bag had just been changed and was not properly charged or tested before use. Maintenance phoned about regulator and all items W/R/S were properly sanitized once line was fixed. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed white and yellow cheese sauces on both lines holding below 135F. CDI: Items reheated to over 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all of Drive thru make line holding above 45F. All items iced and maintenance called for cooler repair. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 American cheese held on line out of temperature with no time label. CDI: Cheese labelled with correct start time. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
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 all salads, tomatoes and all except one container of lettuce that was prepped in the morning tightly wrapped/covered and food holding above 45F. CDI: All containers vented. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two employees handling food with rings containing stones. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed all sanitizer buckets low. CDI: Buckets refilled to proper concentration. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked after sanitization. CDI: Items separated to fully air dry. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of SS lids stored on floor of WIC for buns. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed front line cooler for drive thru not holding temperature. CDI: Items iced and maintenance called. VERIFICATION REQUIRED Observed pressure cooker in back with slow grease leak. PIC stated that maintenance had already been contacted.
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed facility using trash bags to line container for lettuce. Container for lettuce is NSF approved. Could not identify if bags were based on box labelling or quick manufacturer research. If facility would like to continue lining lettuce container with trash bag, provide proof that bags are food grade. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.15 Provide dumpster, waste containers that are of sound construction. Observed dumpster with damaged drain plug. |