| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no towels at kitchen handsink. CDI- Worker placed handtowels at handsink. |
|
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 liquid eggs stored in ice bath and flat grill at 53 degrees. Worker said eggs had been in ice bath less than an hours. CDI- Eggs moved to walk in cooler. Ice added to ice bath and to new batch of liquid eggs to keep eggs cold. Observed sliced tomatoes, shredded cheese, cole slaw at small make table cooler at 50-52 degrees. Tomatoes had been in cooler over 4 hrs were disposed of. Other foods that had just been prepped were switched out with cold items and placed in walk in cooler to chill below 45. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 several individual cups of cole slaw incorrectly date marked for longer than a 7 day shelf life. CDI- Cole slaw correctly date marked. Observed used chicken wash in ice bath at 48 degrees that holds bits of raw chicken. This chicken wash should be kept 45 or below or held and switched out with TPHC. CDI- Chicken wash changed out, will be stored on ice bath during use and in freezer when not in use. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed condensation dripping onto packaged biscuit powder in milk fridge. CDI- Food removed from under condensation drip and pan placed under drip. |
|
38
|
0.50
|
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 an employee with several bracelets on during food prep. Employee corrected, removed bracelets. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed aprons stored on shelf with apron strings dragging on dirty floor. Apron strings stored up off the floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Stand up freezer across from fryers is missing a bracket to hold up a rack. Needs repair. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease build up on canned good storage rack and wire shelving next to chicken breading statio that need cleaning. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
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 floor tile under dunnage rack in walk in cooler that is damaged, needs repair. Observed a few floor tiles on walkway in front of walk ins that are missing and damaged, need repair. |