|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - PProperly wash hands after handling raw meat. Observed an employee handle raw bacon and then attempt to go to handle cooked hamburgers without washing hands. CDI- the employee was stopped and instructed to properly wash hands. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PMaintain equipment such as ice bins clean. Observed build up inside the front counter ice bin and the large ice machine deflector plate. CDI- ice bin cleaned onsite and the cleaning process was started on the large ice machine. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PMaintain all cold foods at 45F and below (41F after 1/1/19). Observed items such as lettuce, cole slaw, broccoli, etc above 45F (see temperature observation chart). Ensure that after prep these items are properly cooled down to 45F prior to placing onto the unit. CDI- by placing the items on ice to properly cool down. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PFFollow Time as a Public Health Control procedures. Observed no date/time on the tempered cheese. CDI by voluntary disposal. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods - PFUse approved cooling methods to rapidly cool down products within the alloted time frame. Observed two large, deep container of lettuce stacked with lettuce and tightly covered at 69F after cooling for about 1hr. The containers were broken down so that only half of the product remained in the containers. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - CMaintain equipment clean. Observed build up above the fry station around the heat lamps, build up inside the drive thru lid holders, fry station fry holders and around the drive thru handsink. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - CClean the floors at a frequecy to prevent build up. Observed food debris left on the floor of the walk in cooler, grease build up near the vegetable prep area and cleaning needed under the vegetable prep area/dishwashing area equipment. |
|