| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a coffee cup stored on the ledge below the front serving line next to single service to go boxes. Observed an empty employee personal cup stored an upper shelf near the biscuit prep area. CDI- by discarding or moving to lower shelving. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed the chicken prep employee touching the trash can, pockets and scratching his head and continue to prepare tea without washing hands or changing gloves. CDI by changing gloves and washing hands. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
R I 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several items stored on the clean dish rack, such as metal pans, bowls, squeeze bottles, and almost all utensils stored with grease build up and food debris. CDI by starting the process to remove and re-wash and sanitize all items. 4-602.11 (D)Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Ensure that the bowl used for mixing dirty rice sauce stored for re-used with food debris inside. Advised to clean at the appropriate frequency not to exceed 4 hours and to prevent an accumulation of build up. CDI by removing to be re-washed and sanitized. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed leftover macaroni and cheese cooled down from last night and placed onto the steam table to reheat for an unknown amount of time starting early this morning. CDI by disposal. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut leaf lettuce and shredded cheese overstacked inside the flip top cooler with the top portion of the pans at 46F. CDI by removing the top portions for disposal. |
|
22
|
0
|
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 According to the PIC the procedural hold time for blanched fries is a one hour hold time. Observed blanched fries marked for a one hour hold time disposal at 10am still in the pan at 10:45am. CDI by voluntary disposal. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed bathroom cleaner stored with boxes of single service take out boxes, observed air fresher stored on top of the drive thru steam table with an opened bag of sugar. Observed a bottle of dish liquid stored with clean dishes on the clean dish rack. CDI by moving to the chemical shelving. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Provide an internal thermometer at the biscuit prep cooler. |
|
38
|
0
|
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 the chicken prep employee wearing adorned rings and a bracelet. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed the front serving line wiping cloth bucket at 50ppm quat. Observed 2 wiping cloths stored for re-used outside of the wiping cloth buckets. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
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 the handle for metal ice scoop stored down in the large ice machine ice. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stored with standing water inside the brims and stacked while wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace the gouged flip top cooler cutting board. 4-501.11 Maintain equipment in good repair. Observed one torn gasket on the biscuit prep cooler. |
|
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. Cleaning inside refrigeration gaskets and the bottoms of the reach in freezer and cooler on the cookline. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed a small leak at the back handsink. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the womens restroom. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coasts and purses stored with single service lids under the front register, on shelving over the drive thru steam table and with drink carriers under the drive thru register. |