| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P
2-301.14 Wash hands after activities that contaminate them. -P
Observed food employee wearing gloves go to ware washing to fill sanitizer bucket. Glove was completely soaked with sanitizer solution. Food employee proceed to food line removed gloves and put on new gloves. CDI Food employee stopped and directed to wash hands.
Observed food employee taking money then proceed to go to food dispensing and dropping of food at fryer. CDI Food employee stopped and directed to wash hands. |
|
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
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
6-301.11 Provide soap for hand washing at each handsink. -Pf
Observed ice in hand sink. CDI Directed PIC that hand sinks are only for washing hands; will follow up with employees. Observed two hand sinks without paper towels. CDI PIC provided both sinks with towels. Observed no soap at hand sink near drive thru. CDI PIC provided soap at hand sink. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes, cherry tomatoes and lemons being stored over ready to eat food such as prepared (uncovered lettuce), cheeses etc. CDI PIC rearranged storage order.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed food employee washing spatula at ware washing but not sanitizing. CDI Food employee directed to wash, rinse and sanitize equipment/utensils per manufacturer instructions. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris and pink residue inside ice machine. Make sure to increase cleaning frequency. REPEAT Points not escalated due to one item; however if seen in next inspection full points will be deducted. CDI Gave verbal instructions to manager on how to clean properly; wash, rinse and sanitize per manufacturer instructions. |
|
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 chilli that PIC stated had begun reheating around 2:030 pm; producrt was at 80 degrees during inspection. Food establishment was given until end of inspection to hit temperature parameters. CDI Unable to reheat to 165 degrees within 2 hours, product was discarded. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken nuggets hot holding below 135 degrees. CDI Product was discarded. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees performing food preparation not wearing a hair restraint. Make sure to have food employees wear hair restraint while performing food preparation. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of equipment and utensils. MAke sure to spread out so sanitizer can dry and work effectively. REPEAT. |
|
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. Observed food debris and standing liquid in reach in units. Observed food debris on sides of equipment. Make sure to increase cleaning frequency. REPEAT |
|
53
|
0
|
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 minor dust on ceiling in food establishment. Observed minor splatter at ware washing on walls. Make sure to increase cleaning frequency. |