| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - CEmployees may drink from a closed beverage container if handled to prevent contamination of equipment or hands. Observed 1 twist top employee soda bottle on low shelf below prep table. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - PWash hands before coning gloves. Observed 1 food employee put on gloves without washing their hands. Observed the same employee not vigorously rub their hands for required time. CDI by instruction. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PFHandwashing sinks shall be easily accessible for employee use. Observed equipment stored in front of handwashing sink in employee restroom.6-301.11 Handwashing Cleanser, Availability - PF - Supply each handwashing sink with hand soap. Observed no hand soap available at handwashing sink near ice machine at drive through window. CDI, operator supplied soap during inspection. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less.Observed cut lettuce, and bbq sitting on ice and above 45 degrees F. Use proper ice baths. Observed ground beef, raw chicken, hot dogs above 45 degrees F in flip top prep cooler near grill and operator stated that foods were recently placed in unit. Repeat. CDI, operator relocated foods to walk in cooler to rapidly cool and voluntarily discarded lettuce and bbq sitting in containers on ice. Operator called maintenance to repair unit as equipment was displaying an ambient air temperature of 56 degrees F as measured by thermocouple. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PFGeneral Comment: Written procedures shall be prepared in advance and maintained on site when using Time as a Public Health Control. Observed operator not able to find written procedures for cut tomatoes held using Time as a Public Health Control.. Operator received fax for procedures during inspection. CDI by instruction, maintain procedures on-site. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - CDry food ingredients that are not easily identifyable shall be labeled by common name of food. Observed a container of salt not labeled at dry storage rack. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - CUse proper in-use utensils. Observed scoops without a handle used to dispense salt in a container. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - CAllow equipment to air dry after cleaning. Observed 1 stack of metal containers being wet stacked on shelf above 3 compartment sink. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - CKeep equipment in good repair and proper adjustment. Observed flip top prep cooler not holding proper temperature, a shelf brackets in disrepair and shelf was hanging from wall in employee restroom. Observed 2 disposable towel dispensors without batteries and not supplying towels to dry hands at handsink. Observed 2 fryer baskets with loose wires that operator removed from use. Observed loose toilet seat in employee restroom.4-205.10 Food Equipment, Certification and Classification - C - All food equipment shall be ANSI / NSF certified or classified. Observed non NSF can openers on prep table. |