| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee beverages on prep table in back area and on prep table on front line. Observed covered beveraged stored on shelf above prep area on front cook line. CDI by discarding or relocating all beverages. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. Observed employee handle raw meat then change gloves without washing hands. CDI by having employee wash hands and put on new gloves before continuing. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain clear access to handsinks. Observed handsink on front line needing to be accessed from side due to placement of ice cream cooler. Recommend to remove side splashguard or relocate ice cream cooler for easier acdess. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils as required to avoid contamination. Ensure all utensils such as knives, cutting boards, fry bowls etc. are washed, rinsed and sanitized at a minimum of every 4 hours. Unsure if utensils were being washed as frequently as needed. CDI by instruction with PIC. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. Facility currently partially cooks chicken wings; cools and then reheats per order. Current first cooking step may get wings to 165F final cook temperature but PIC was unsure. Informed PIC that approved procedures must be in place for partial cooking or wings must reach 165F on first cooking step. Verification to ensure either procedures are completed or partial cooking has been discontinued. |
|
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. Observed cooked chicken wings and open can of red peppers without dates. CDI by dating or discarding. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. Observed three spray bottles of cleaners without labels. CDI by labeling.7-207.11 Store labeled, employee medications to prevent contamination. Observed first aid items stored on shelf above food preparation sink. CDI by relocating. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods; remove items from freezer and place in refrigeration, under running water or as part of the cooking process. Observed chicken wings thawing in standing water in 3 compartment sink. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-302.12 Provide a thin probe thermometer for accurate measure of thin foods. Observed facility has only a dial stem thermometer. Thin probe thermometer needed for taking temperatures of thin burgers and chicken wings. Obtain by next inspection. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee wearing a watch. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed towels on surfaces on front line and in back kitchen area. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice cream scoops stored in container of water. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide at least 50 ft candles of lighting in all food preparation areas. Replace burnt out bulbs in fixtures near menu board. |