| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Provide a designated area for employees to eat and drink. Observed a half eaten biscuit stored in between the biscuit prep table and cooler. CDI by disposal. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink.-PF Observed an employee attempt to wash hands in the prep sink after handling raw chicken. CDI- PIC re-directed to proper handwashing at the handsink. Educated staff member on proper handwashing locations. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dry cloths stored inside the handsink behind the front register. CDI by removing. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried vegetable debris left on table mounted slicer used this morning. Observed minor debris left on a metal pan and the blade of the can opener. CDI by removing to be re-washed.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed the raw chicken pans used to batter raw chicken with build up. According to the PIC the pans are used throughout the entire day. PIC was instructed to change as needed but no more than 4 hours. CDI by removing to be re-washed and sanitized. Observed dishes being washed at the 3 comp sink and placed on the clean drainboard without being sanitized. Observed no sanitizer prepared in the sink at the time of dishwashing. CDI by removing to re-sanitize.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer bucket at 50ppm, another at 0ppm. CDI by changing with sanitizer at 200ppm. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken stored on the line for hot holding as low as 111F. CDI by voluntary disposal. According to PIC these items are stored at 135F and above or TPHC. Provide paperwork if on TPHC. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed products such as: cut lettuce, sl tomatoes, sl cheese, cole slaw, shredded cheese, etc (see temperature observations chart) stored above 45F. CDI- PIC was unaware the units were holding at 70F internally, all products were voluntarily discarded. VR- units are currently not working, advised to place units out of order and discontinue using until the unit can be repaired. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
Yes |
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 Observed blanched fries on TPHC without a time stamp. CDI by voluntary disposal. According to the PIC hot products, such as grilled chicken, fried chicken and chicken tenders are kept on TPHC, however no paper work was provided. VR- provide paperwork or maintain items 135F and above. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Provide a higher glass shield for the products stored under the heat lamps on the front line. CDI by discussion and request for repair. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed 3-4 wiping cloths either soiled or wet in use and stored on the tables or prep surfaces. |
|
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 some metal pans stacked while wet. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed 2 prep coolers on the front line maintaining an internal air temperature of 70F. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor build up in the biscuit cooler gasket. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-402.13 Maintain sanitary sewage system.-P Observed a slow draining hansink at entry and a clogged floor drain causing a back up only when the prep sink is used under the 2 door middle section prep cooler. Advised to discontinue using the prep sink until repaired. VR- repaired required within 48hrs. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 minor build up behind the cookline and a dried spill near the biscuit prep handsink. |
|
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. Observed employee lip gloss stored with the biscuit prep items, observed coats and purses stored with boxed products. |