| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drink stored on shelf. CDI-drink removed. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5205.11 Maintain access to handsinks-Pf-Observed boxes blocking handsink near 3 comp sink. CDI-PIC instructed to relocate boxes. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4602.11 (A) Equipment food contact surfaces shall be clean to sight and touch. Observed inside ledge of ice machine with build-up. CDI- Pic advised to clean. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3401.11 Cook raw animal foods to required temperatures. Observed final cook temperature of chicken at 140F out of fryer. CDI-Chicken placed back in the fryer and cooked to required 165F. PIC advised that change in procedure or cook time needed to ensure chicken is thoroughly cooked to required temperature (165F). |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3403.11 (C) Reheat commercially processed ready to eat food to 135F. Observed bagged macaroni and cheese at 127F on serving line. CDI-macaroni and cheese reheated to 135F for hot holding. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3501.17 Datemark TCS food that are ready to eat once opened or prepared. Observed cole slaw with no datemarking. CDI- PIC advised to Datemark cole slaw. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3501.19 Provide and follow written procedure for TPHC. Clearly mark foods with begin and end times. -P/Pf- Observed fries (blanched) held on TPHC with no begin or end label. CDI-PIC advised to mark time (20 min) |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7201.11 Store toxic materials to avoid contamination. -P- Observed bathroom cleaner stored on counter near drinking cups. CDI-Pic removed cleaner to chemical storage area. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3501.13 Use and approved thawing method. Under refrigeration, under running water less than 70F, as part of the cooking process etc. Observed macaroni and cheese thawing in food prep sink at 67F. CDI- PIC advised to cook product immediately or rapidly cool down to 45F. Packages placed on ice in walk-in at 48F within 15 minutes. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4204.112 Provide a hanging thermometer in cold holding equipment. Observed broken hanging thermometer in flip top reach-in refrigeration unit. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3305.11 Store food in a clean dry place at least 6 inches above the floor. Observed bagged buns on floor between equipment. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3304.14 (B) Store wet wiping cloths in sanitizer between use. Observed wet wiping cloths lying around on counter tops throughout facility. CDI-wiping cloths placed in sanitizer buckets. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4601.11 (C) Keep the equipment clean to avoid build-up of dust and food debris. Observed build-up of food debris on door handles and interior surfaces of reach-in refrigeration units. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5501.113 (B) Keep dumpsters covered with tight fitting lids or doors. Observed dumpster with doors open and bags of trash accumulating around dumpsters. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6502.12 Floors shall be maintained clean. Observed grease build-up and food residue accumulating under fryers. Observed floors of walk-in cooler in need of cleaning |