| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Employees un-aware of symptoms that are required to be reported from health policy. Provide training to employees on the employee health policy. Gave PIC a health policy poster to review with employees. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employee rinse hands at sink, did not use soap, did not use hand towels to dry hands. CDI- Employee corrected, properly washed and dried hands. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice 115 on stove burner with no temp control, burner not on. CDI- Rice disposed of. Observed a pan of fried chicken under heating coils at 122 degrees. CDI- Chicken said to have been placed there less than an hour was re-fried to 175 degrees. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tubs of chicken at 47 degrees in walk in cooler, cooler had just had a defrost cycle. Did not observe temperature inside get any colder than 45 degrees 30 minutes after defrost cycle completed. CDI- PIC had all chicken moved to walk in #2 which was observed at 40 degrees. Will follow up that walk in chicken cooler is working properly to keep foods 45 or below. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 Time was not put on batch of blanched fries. CDI- Time placed on fries. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed two cook line reach in coolers, biscuit station reach in cooler, and cole slaw reach in cooler all missing thermometers inside. |
|
42
|
0.50
|
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 chicken marinating drum stored in walk in cooler with water collecting in the bottom, need to store wtih opening down to drain and air dry. |
|
47
|
1
|
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 mold and/or lime scale build up in walk ins on ceilings, walls, and fixtures. Observed fan covers needing cleaning in walk in #2. Observed racks in walk ins showing mold build up, needing cleaning. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 multiple cracked tiles in and around the can wash. Replace tiles. Observed door way to walk in freezer with several broken and missing floor tiles needing replacing. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Raw chicken walk in cooler light bulb needs a light shield. |