|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. - Observed raw bacon over cases of bottled water in the walk-in cooler. CDI (corrected during inspection) bacon was relocated to the bottom shelf. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed whisk at the chicken breading station and thermometer with food debris present. CDI by cleaning both items. Ensure whisk and thermometer are cleaned as needed. CDI by cleaning and sanitizing both items. |
|
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 no times marked on dry erase signs for hot foods such as chicken tenders, fries, chicken, green beans and grits. CDI by reviewing the TPHC procedures with PIC and Stacy Jones. Example in the operations manual, green beans have a hold time of 4 hours and should be marked with the expiration time. Times for all foods marked on the dry erase signs in each area. TPHC is used for all hot items. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed cook line employee cooking chicken, sausage and frie without a hair restraint. CDI by donning a visor. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed 1/3 pans over the 3 comp sink with dented corners and areas that are not smooth and easy to clean. CDI by discarding both pans. Also noted baking pans with baked on debris that are not smooth and cleanable. Replace as needed. |
|
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 nonfood contact
surfaces throughout facility collecting food and grease debris; handles of equipment, drawer hot holding units, gaskets, inside
equipment, shelving and outside ovens and fryers, etc. 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 several floor tiles in kitchen broken. Observed grout deeply grooved allowed food
and water to hold between tiles. Observed baseboard and some wall damage throughout facility. Repeat
6-501.12 Cleaning, Frequency and Restrictions - C Observed build up, dust and grease on floors, walls and ceilings. Heavy build up under the prep sink noted. Area under the ice machine needs to be cleaned, red tea caps spilled on the floor and the drain line come off the ice machine and water is pooling on the floor. Also noted area under the lobby drink machine had a dead roach and build up on the pipes and around drains. |
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