| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee go from touching trash, to mopping, to placing clean dishes away. CDI-EHS intervened and food employee washed hands and was told to wash hands (not use sanitizer) after handling soiled equipment. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee with busted gloves and fingers hanging through the tips, that was touching mcmuffins. CDI-EHS explained they need new gloves when their fingers are through the gloves, food employee voluntarily discarded food and added new gloves. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw whole shell eggs above RTE smoothie mix in the WIC. CDI-PIC moved eggs to a bottom shelf.
PIC did not sign due to Covid protocols. |
|
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 3 plastic containers with food debris and grease on them, stored as clean. Observed coffee area nozzles with build-up on them. PIC said they clean them every night. CDI-PIC cleaned nozzles and EHS explained since this is a TCS food items they need to be cleaned every 4 hours. Dishes were taken back to be washed/rinsed/sanitized.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the ice machine with pink build-up on the inside. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in at drive thru holding milk above 41F. The unit has a 1/2gap between the door and the gasket, allowing for air flow to leak out. CDI-PIC voluntarily discarded all milk in that unit and will not use until it is fixed. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
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 time being used for sliced american cheese and no paper work for it. VR REQUIRED 1/16/2021. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food sitting on the floor in the WIF. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-302.11 Maintenance-Fingernails - PF Observed a food employee with long fingernails, they were so long it made it difficult to wear gloves because they kept busting through. PIC said they are going to get that fixed this week, for now the employee is not handling exposed food. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. The unit has a 1/2 gap between the door and the gasket, allowing for air flow to leak out. 3-comp sink and sprayer is leaking. Gasket on the fry station isn't shutting properly. Handle at the handsink is missing. |
|
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 prep unit handles with grease. |