| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink by chicken breading station with utensils inside. CDI-PIC moved utensils and cleaned sink. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives stored on rack with lettuce debris on them, PIC said they were stored as clean. CDI-PIC took back to be washed/rinsed/sanitized. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep line holding food above 41F. This includes lettuce, tomatoes, cheese, eggs. CDI-PIC put food on a temporary 4 hr time procedure and turned down unit. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed detergent being stored above plastic container used to sauce wings. CDI-EHS moved chemicals to a chemical shelf. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 8 large plastic contianers of lettuce that were prepped today, and 1 trash can size container of mixed lettuce all above 41F. PIC explained they were made today, said they are supposoed to cool down with ice. CDI-PIC removed lids and added ice to increase cooling. |
|
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 flies in the ktichen 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 handsink not working by the WIC. |
|
47
|
0.50
|
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 prep units, ovens hoods, behind the fryers and in the catch pans behind the fryers, the shelves in the dry goods and in the WIC, the cervices in the gaskets, underneath the cold drawers all with food debris and in need of cleaning. Kitchen needs a thorough clean. |
|
48
|
0
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.12 Provide water under pressure to all fixtures.-Pf Observed handsink with minimual wate pressure across of the prep station. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.116 Cleaning Receptacles - C Observed dumpster area in need of cleaning. |
|
53
|
0.50
|
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 food debris around corners of prep units and build-up on floors. Air vents have dust build-up. Kitchen needs cleaning. |