| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation.-PF Observed no certified food protection manager on site during inspection. REPEAT VIOLATION. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed 2 employees improperly wash hands for less than 15 seconds and turn off faucet with bare hands. CDI employees properly washed hands after instruction.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee not wash hands after handling soiled equipment then return to food prep. CDI employee was instructed to wash hands. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
i. 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee touching fried chicken with bare hands. CDI chicken was voluntarily discarded. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf Observed hot water not provided at handsink beside friers. VERIFICATION REQUIRED. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine not reaching proper sanitizing temperature. CDI facility contacted electrician, switched to single service articles. VERIFICATION REQUIRED.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer collecting heavy food residue. REPEAT VIOLATION. PIC stated slicer is not used in facility. PIC removed slicer from facility. Observed several grates used for direct contact with fried chicken soiled. CDI grate taken to dish area.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed large number of soiled dishes collecting on surfaces throughout dish area. Food contact surfaces must be washed, rinsed and sanitized at least every 4 hours. CDI 3 compartment sink set up.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black and pink debris on inside surfaces. |
|
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 Observed several items hot holding below 135F. See temperature chart for temperature observations. CDI PIC stated were placed in hot holding until within an hour. Items were reheated above 165F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed fried chicken in walk-in at 47F. PIC stated chicken was placed in walk-in yesterday. Observed no other temperature issues in walk-in. CDI chicken was voluntarily discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed mac and cheese prepared saturday 1/23 not date marked. CDI item labeled. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout kitchen. REPEAT VIOLATION.
6-202.15 Outer Openings, Protected - C Observed back door not self-closing. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed shelves rusted throughout walk-in cooler. Observed gasket missing on reach-in cooler in front prep area. Observed walk-in freezer door not properly closing creating heavy ice buildup around door.
4-502.11(A) Maintain utensils in good repair. Observed whisk broken and in disrepair. |
|
47
|
1
|
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 heavy food residue on nonfood contact surfaces throughout facility; gaskets, walk-in cooler shelves, shelves under prep tables, shelves in reach-in coolers; etc. |
|
48
|
0
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.12 Provide water under pressure to all fixtures.-Pf Observed no hot water provided at handsink beside friers. VERIFICATION REQUIRED. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed boxes and grease collecting around dumpster area. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-502.12 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 floors, walls, pipes and electrical outlets near breading station collecting heavy residue. Observed food residue under friers and in walk-in cooler floor. |