| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 (B)(3) Food Employee may drink from a closed beverage container if container is handled to prevent contamination of exposed food; clean equipment, utensils; and unwrapped single service and single-use articles. Observed employee drink stored on shelve in walk in cooler, above ready to eat foods. Observed employee drink stored on back of counter on drive through line beside drink machines. Drinks were moved. Ensure employee drinks are stored in a manner to prevent contamination of establishment food. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
|2-301.14 Food employee shall clean hands and exposed portions of arms immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, after touching bare human parts other than clean hands and clean exposed portions of arms. (E) After handling soiled equipment or utensils; p (F) during food preparation as often as necessary to prevent cross contamination when changing tasks. (G) switching between raw foods and ready to eat foods. p (H) before donning gloves for working with food. P Observed food manager done gloves to handle lettuce with out washing hands. Observed other food employees not washing hands before donning gloves, food employee handled raw country ham and removed gloves, don new gloves to handle ready to eat food without hand washing. CDI, conversation was had with food employees with regards to hand washing procedure and glove use, corrected employees. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Each hand washing sink or group of hand washing sinks shall be provided with individual disposable towels or approved drying provision. PF Observed no paper towels at hand sink in front near drive through. CDI, paper towels provided by PIC. Ensure all hand sinks are provided with drying method approved. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Single use glove shall be used for only one task such as working with ready to eat foods or with raw animal products and used for no other purpose, and discarded when damaged or soiled, or when interruption occurs in operation. (P) Observed food employee working with ready to eat foods, continued to rinse container with spray arm and handle soiled containers and later returned to work with ready to eat food with same gloves. Observed food employee working at baking station washing over gloves at hand sin and later continued to wipe hands with gloves still on over a rag. CDI, spoke to both employee about the limitations of glove use and proper procedure when using gloves. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than 4 hours if tcs food are maintained at 45F or below or 135F and above, and containers are cleaned when empty. P Observed pan containing eggs at 50F, pan was used hold eggs throughout the day without being changed. Employee stated eggs are poured into pan directly from carton. Pan had been put out at 6 am. Food employee did not know since when eggs had been holding over 45F. checked at 10:30 am. CDI, PIC discarded eggs and replaced plan. Observed soiled pans stored as clean plans containing stains and burned food debris. Observed ice machine with dark build up of food debris. Observed near chute, and crevices. Ensure food contact surfaces are clean to sight and touch. |
|
16
|
3
|
Proper cooking time and temperatures |
Yes |
Yes
|
Yes |
3-401.11 (A)(3) Poultry cooked from raw shall be cooked to heat all parts of food to 165F or above for 15 seconds. P Observed fried chicken breast at 157F the first time it was dropped in to frier, as final cook temperature. CDI, food employee returned chicken back to frier to reach 165F. Chicken reached 192. Ensure all chicken cuts reach 165 or above. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C) Ready to eat foods from commercially processed or from intact package from food processing plant, shall be heated to a temperature of at least 165F for hot holding. Observed mac & cheese headed for hot holding from sealed bag. Mac and cheese reached 1147F, before food employee removed to place at hot well. CDI, food employee returned mac and cheese to oven to reach 135F. Ensure food intended for hot holding is heated to correct temp. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(B) Potentially hazardous food shall be maintained at 45F or below if intended to cold hold. (P) Observed milk at under counter cooler above 45F Observed pasteurized eggs from carton also above 45F at cook line. CDI, PIC discarded both milk and eggs. Eggs were held in a pan surrounded by little ice since 6 am, Milk had been left in cooler since night before, no temperature check was performed that morning. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
Yes |
3-501.17 TCS foods prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be discarded, consumed on premises, sold or discarded. Food held at 41 or below may be held for a maximum of 7 days. For a maximum of 4 days if held between 41F and 45F. Observed tomato, lettuce, cole slaw at front line, without date mark. PIC stated product may be kept for 3 days. Observed cut tomato in walk in cooler with date 8/27, PIC stated tomato in front was from 8/29. VR Ensure a;; TCS foods held for over 24 hrs containing a date marking method. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Working containers holding food or food ingredients that are removed from original package for use in establishment, that are not easily identifiable such as pasta, shall be identified with common name of food. Observed two working containers with product not easily identifiable. Observed container above prep table near cook line with flower like content with out label. Ensure working containers are labeled or easily identified. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry. Including medical info jewelry on arms and hands.
2-402.11 Food employees shall wear hair restraints such as hats, hair covering or nets, that are effectively keeping hair from contacting exposed food. Observed manager wearing hand jewelry, bracelet, whole working with food. Observed same manager not wearing hair restraint while handling food or at any time during the inspection. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 After cleaning and sanitizing, equipment and utensils shall be air dried. Observed pans stacked wet. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11(A) single service and single use articles shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces is prevented. Observed single service cups stored outside of sleeve, t cash register, at customer ordering area. Lip of cup is directly facing customers. Protect single service cups. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood-contact surface of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed build up of residue on shelving throughout facility.. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 Plumbing system shall be installed to preclude backflow of solid, liquid, or gas contaminant into the water supply system out each point of use at the food establishment, including on a hose bibb if hose is attached or on a hose bibb if hose not attached and back flow prevention is required by law. Observed no backflow prevention device at hose bibb at dumpster area. Each point of se at water needs to be replaced to ASSE 1024 instead of ASSE 1011, which is placed out of spicket. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Receptacle and waste handling units for refuse, recyclable and returnable shall be kept covered with tight fitted lids or doors if kept outside establishment. Observed open door of dumpster. Ensure doors are kept closed. |