| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee cleaning fryer prior to going to the ice bin and touching ice scoop without hand washing in between. CDI- Food employee washed hands and proceeded to cleaning activities during the inspection. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each hands ink. -Pf Hand washing sink across from ice bin did not have paper towels. CDI- paper towels were installed during the inspection.
6-301.14 Post a handwash sign at each handsink. Outside privies are being used for bathrooms during the renovation. Outside privies lacked hand washing signs.
General Comment: Recommend storing paper towels in dispenser and not use individual napkins due to water dripping from hands before drying. This can possibly contaminate unused napkins used for hand drying. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed black mold along the interior chute of the ice machine. Ensure that all food contact surfaces are being cleaned to sight and touch. CDI- PIC cleaned machine during the course of the inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Vanilla mix in ice cream machine was registering above 60 degrees in temperature. Ice machine was damaged and is said to be repaired as early as tomorrow. Refrain from using machine until servicing is done. CDI- ice cream mix was voluntarily discarded. |
|
31
|
0
|
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 Breakfast burritos were cooling tightly wrapped and covered while being stacked on top of eachother. Breakfast burritos were also cooling in refrigeration prone to high prep activity. CDI- Foods were moved to walk in cooler, uncovered and un-stacked for better air flow. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the front prep area. Flies were entering the facility through the drive thru window. Recommend keeping window closed as frequent as possible to avoid flies entering the facility. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C Observed worker cleaning fryer and removing grease from fryer while ready to eat foods(has browns) were in the proximity. Ensure that foods are protected from all miscellaneous sources of contamination. Refrain from cleaning in areas while food storing and food prepping is occurring. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep surfaces. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Repair damaged ice cream machine. Vanilla mix was being cold held above 60 degrees. VR will do a compliance check to ensure that equipment has been repaired. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) System maintained in good repair - C Hand sink adjacent from the ice machine contains damage along the basin. 3 comp sink contains a continuous leak. Repair all plumbing structures as needed.
General Comment: Facility is going through renovation to the outside seating area. Prep portion of the facility is screened off so that no contamination is present from construction work(dust, paint etc.). Prep facility is also running off different HVAC systems so no cross contamination can enter the prep area via ventilation. Owner of the Facility stat that he will send paperwork to my email for validation and approval of this process given to him by the state. |