| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No papertowels at back handsink on Burger King prep side. CDI- Operator Molly Chansamouth had papertowels replaced immediately. |
|
22
|
1
|
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. Four lettuce containers under main prep line and one container on the main line of the Burger King side not labeled as per the provided written procedures. CDI- Operator advised that lettuce was put out for use during current rush; containers were labeled. Operator was reminded that all items must be labeled for time as procedures indicate or be held under temperature control of 45F or less. |
|
31
|
0.50
|
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. Large containers of pico stacked more than 4 inches deep and tightly covered, container of beef stacked and tightly covered, more than 10 salads tightly covered. All items were in the walk in coolers of Burger King (salads) and Salsarita's ( remainder) during the cooling process. CDI- all methods corrected. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Over turned beverage crates being used in both walk in coolers to store foods. CDI- verbal correction. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. One container of sanitizer with cloth stored in it, stored on the floor. All other sanitizer containers stored correctly. CDI- storage corrected. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple pans and containers on both sides of prep areas tightly stacked while wet. CDI- verbal correction. |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
Yes |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service cups, single service containers and lids throughout the front service areas of both sides of facility not protected. CDI- verbal correction; storage of some items corrected immediately. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. Dish machine is not operational today. At start of inspection, operator advised that they are not using the dish machine due to repair order has been submitted for repair. Manual warewashing is being completed instead until dish machine is repaired. Some damaged containers. CDI- verbal correction to repair all. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Food debris/ residue on exterior of containers and equipment at front service lines and back prep lines. CDI- cleaning is needed. |