| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
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 without drying them. CDI - PIC instructed employee to dry hands.
2-301.15 Only wash hands in handwashing sink. -PF Observed employee use pre-rinse nozzle to spray off hands and then drying them. CDI - PIC educated employee on proper handwashing. -2- |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at either restroom or the handwash sink behind the register. CDI - Handwashing signs given today.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in the handsink next to the 3-comnp sink. CDI - PIC stated he just used the last paper towels and dispenser refilled. -0- |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed RTE salad toppings on walk in shelf under unwashed produce. CDI - PIC moved RTE foods. -0- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11 (E)(4) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the interior of the ice machine flap and walls and dining room soda dispenser. REPEAT -1.5- |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed nacho cheese in hot line at 67F and chili at 89F. CDI - PIC stated this product needed to reheat in microwave prior to place in in service. Foods reheated in microwave to 177F. -1.5- |
|
19
|
0
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed baked potatoes in hot box overnight at 116F. CDI - PIC voluntarily discarded and stated the procedure is to toss remaining potatoes at the end of the night. -0- |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chili made with cooked hamburgers from the day before and cut lettuce from the day before without date marking. -1.5- |
|
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 tight wrappings on cut tomatoes and lettuce, overstacked lettuce and items cooling in the reach in without temperatures monitored. Observed Daily Food Safety Log that has not been filled in for two days. CDI - PIC calibrated thermometer and began taking temperatures. -.5- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cup lips exposed at the front counter. -0- |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-502.11(A) Maintain utensils in good repair. Observed plastic containers and spatula damaged in the kitchen. REPEAT -1- |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed ground beef in the rinsing compartment of 3-comp sink after cleaning and filling with rinse water. -0- |
|
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 buildup on reach in cooler door gasket and in the rinsing compartment of 3-comp sink. -1- REPEAT |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed loose cove moulding near can wash and loose rubber floor near the second drive thru window. REPEAT -1- |