| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles, P. Observed employee doing several tasks contaminating hands such as working at drive through window and cash register. Employee then picked up several single service cups sitting on counter, touching the inside and rims of all the cups. CDI- Employee was directed on when to properly wash hands. Contaminated single service cups were discarded. Employee washed hands. REPEAT VIOLATION. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage. Observed handwash sign at back handsink has been torn down. Only a small portion of the sign still remains. If handwashing signs fall or get removed they must be replaced. CDI- EHS provided facility with handwashing sign today. |
|
13
|
0
|
Food separated and protected |
No |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. Observed unwashed lemons in cardboard box stored above ready to eat foods in walk in cooler. Rearrange these products. as |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 (C) Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed knives that are used to cut sandwiches with TCS foods such as deli meat and eggs are not cleaned every 4 hours. PIC stated knives are normally washed a couple times a day. Facility has been open since 5:30 A.M. and has not cleaned knives since they have been open. Ensure knives are washed, rinsed, and sanitized at least every 4 hours. CDI- Knives were taken to ware washing to be washed, rinsed, and sanitized. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two sanitizer buckets with no identifying label. Be sure when label is no longer legible to re-label containers. CDI- PIC properly labeled both containers. |
|
31
|
0
|
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 deli ham in prep top cooler at 56F. Ham had been on counter when inspection started being portioned by food employee. Food will not properly cool in a prep top cooler. These units are designed to hold temperatures. CDI- Ham was moved to walk in cooler for rapid cooling. |
|
38
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees with no hair restraints. Food employees must wear hair restraints while working with food, utensils, and equipment. REPEAT VIOLATION. |
|
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 wet stacking of several utensils. Ensure utensils and equipment air dry before stacking. |
|
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 significant food debris in reach in units, gaskets, shelving, sides of equipment, etc through out establishment. Detailed cleaning needed throughout facility. Fans in both walk in coolers and walk in freezer have significant dust build up. Make sure to increase cleaning frequency. REPEAT VIOLATION. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 cleaning needed on floors and walls throughout facility. Clean more frequently to avoid accumulation of dust and debris on floors and walls. REPEAT VIOLATION. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking.
Observed employee drink stored on prep counter next to donuts being prepared. Observed employee cell phone and wallet stored on top of container of food in prep area. |