| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P. Observed employee taking orders/ handling front cash register then proceed to side area and package food for customer orders without washing hands. EHS then observed the employee using bare/unwashed hands to open fry packaging touching the interior food contact surfaces during the process. EHS observed and intercepted same employee performing same behavior and corrected twice. PIC then stepped in and directed employee to wash hands and to don gloves. CDI - Hands washed and gloves donned to handle the fries. 2 point deduction |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed cardboard containers of unwashed tomatoes, cucumbers, lemons stored above ready to eat Mac and cheese and other ready to eat foods. CDI - items relocated. Do not store unclean produce above food that is ready to eat. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF. Observed multiple batches of breaded raw chicken product not reach full cooking temperature of 165f during visit. Mixed batches of chicken cooked together resulting in small items like wings fully cooked while large thick items like breasts not at proper temperature. CDI - chicken returned to fryer to finish cooking. EHS verified items achieved 165f or greater. PIC then began to monitor cooking temperatures of chicken batches from that point forward. 1.5 point deduction. |
|
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 pan of rice holding at pass through at 128f. CDI - discarded. Maintain hot foods at 135f or higher. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Time as a Public Health Control - P,PF. Observed pan of blanched fries on countertop with on timing present for TPHC. CDI - PIC applied timing. Follow procedures when holding food at room temperature using TPHC. Time must be present on each batch of blanched fries. REPEAT - full 2 point deduction |
|
36
|
0
|
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 house flies present in back of house areas. Contact pest control operator for service. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling and packaging customer food wearing watch on wrist. Remove watches and bracelets from arms when handling food.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing and handling food in back of house with long loose hair and no hair restraint. REPEAT - 0.5 point deduction |
|
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 residue and organic buildup on exterior of various equipment items including dish machine, 3 part sink pre-rinse hose, and more. REPEAT -0.5 point deduction |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed organic residue/splatter on toilet in men’s restroom - needs cleaning. |
|
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 various damaged/broken floor tiles at dish area with tiles around floor drain damaged and holding foul standing water. Repair. |