| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P. Asked an employee about the reportable illnesses, symptoms, and exposure and the employee couldn't name the reportable instances. Asked the employee if a policy was in place and she did not know that the employee health policy was hanging by the managers office. CDI, showed the employee where the employee health policy was hanging in the kitchen. CDI, advised the PIC to go over the employee health policy more with all employees. |
|
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 paper towel at handsink in kitchen where EHS washed hands upon entering into kitchen. CDI, paper towels were placed at handsink by PIC. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed inside of pan stored clean in kitchen with food debris build up. CDI, pan was moved to be rewashed. p |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed liquid eggs cold holding at 57F in prep top. CDI, eggs were voluntarily discarded. Advised PIC that time may be a better option for the liquid eggs during breakfast rush instead of temperature, left PIC was procedures for time if the facility decides to use time instead of temperature for liquid eggs. |
|
38
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness-Hair Restraints - C. Observed PIC and manager helping from another store with no hair restraints on while prepping food. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use utensil for grits stored on unclean counter top. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed marinated raw chicken in walk in cooler being stored in single service Bojangles bags .CDI, raw chicken was removed from single service bags and placed into food grade containers. |
|
47
|
1
|
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 nonfood contact surfaces throughout facility collecting food and grease debris; handles of equipment, drawers on hot holding units ,refrigeration drawers, gaskets, inside equipment, shelving in walk in cooler, outside of ovens and fryers. Observed greasy/flour build up on handwashing sink located in the rear of kitchen REPEAT VIOLATION. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up of dust, grease, flour throughout facility on the floors, walls, and ceiling. |