| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified food manager observed present. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Repeat:
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Chemical bottle stored inside sink and blocked by large white bin at back chicken breader station. CDI: items relocated
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. Leak at handsink at biscuit making area. Repair |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. No sanitizer was available for use. When dispensed from 3-comp sink it was determined there was no sanitizer bag available. CDI: quat sanitizer bag was replaced and sanitizer now dispensing at 200-400ppm. |
|
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. Tenders under heat lamp at front line measured 123 - 130 deg F. Cajun fillet chicken measured 112 deg F and steak measured 123 deg F on back line steam table. CDI: all food items were discarded. New product was made. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
Yes |
General Comment:
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Walk-in cooler temperatures (see temp chart for details) measuring borderline temperatures of 45 - 46 deg F.
Return visit needed by 4/19/18 |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Incorrect dates placed on slaw that was made yesterday inside drive thru reach-in cooler. CDI: dates were corrected. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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. No time was marked on blanched fries being held on TPHC. CDI: proper time was marked. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P. Chemicals observed stored improperly in kitchen. One bottle was stored on prep table and another was inside handsink at chicken breading station. CDI: chemicals relocated to back shelf. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment:
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean shelving racks throughout kitchen including inside all walk-in units. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General Comment:
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. Replace broken floor tile in back area of kitchen by ice machine. Regrout in between floor tiles especially at back area of kitchen. |