|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 - Establishment currently has procedures that state "A date/time/temperature log shall be maintained to verify compliance with the day, time, temperature, and discard requirement " for the pasteurized American cheese.
Verification is required for records. ( October 20 ) |
|
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 pans of tomatoes and lettuce placed on the make top unit ready to use reading 50-60F. Observed lettuce in walk in cooler tightly covered. CDI - Items placed in reach in for rapid cooling uncovered. Lettuce uncovered. |
|
38
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Repeat - Observed employee at the cook line with no hair restraint. |
|
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. - 0pts - Observed coffee maker stored right next to hand sink in drive thru where it is exposed to splash. Move coffee maker or place a splash guard to prevent potential contamination. |
|
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. - 0pts - Observed back door rusted through. Observed split gaskets on walk in cooler and walk in freezer door. |
|
47
|
0.50
|
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. - repeat - Cleaning needed in reach in freezer |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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. - 0 pts - Cleaning needed in outdoor freezer floor. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Lighting in the walk-in cooler shall be at least 10 ft candles - Repeat - Observed no light in the outdoor bun walk-in unit due to the bulb being burned out. Replace light bulb to provide proper lighting. |
|