| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee at the fish station wash hands with gloves on. CDI: Employee doffed gloves and properly washed hands. PIC educated employee on proper handwashing. Observed employee rinse off gloves in handsink in the breading room. CDI: EHS educated employee on the frequency to change gloves and suggested using a dry towel to remove excess breading as needed. Employee changed gloves. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cole slaw at hot dog station holding above 41F. Observed shredded cheese and cut tomatoes in prep top above 41F. Based on discussions with PIC, EHS recommends placing this item on TPHC to prevent any future cold hold violations. Staff already voluntarily discard product after lunch service. CDI: TPHC paperwork provided and filled out today during inspection. |
|
21
|
0
|
Proper date marking and disposition |
No |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed lettuce that was cut yesterday for salads in prep top with no date mark.Observed Cole slaw portioned from some made yesterday with no date mark. CDI: Items were sold by end of inspection. EHS reminded PIC that anything held for the next day needs to have proper date marking. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sink and surface cleaner sanitizer in buckets above approved concentration. CDI: Buckets diluted properly. EHS reminded PIC that all sanitizers should be made with cold water to prevent sanitizer from breaking down quicker and causing a high concentration and then a shorter life span of the product in the bucket. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee items stored on dry goods shelf in prep area. |
|
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. Observed split gasket on drive thru reach in cooler. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor build up on shelves in reach in cooler where tartar sauce is kept. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids open. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several AC vents rusted.
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 several vent covers with dust accumulation. Ensure more frequent cleaning. |