| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
General Comment:
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Some employees observed not washing hands for 15 seconds and recontaminating hands by turning faucet off with bare hands. CDI: handwash corrected; education and training provided.
2-301.14 Wash hands before donning gloves and between gloves uses. -P. Employee observed not washing hands in between handling raw meat and changing gloves. CDI: employee corrected; training provided. |
|
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. Employee observed handling mcmuffin with bare hands. CDI: employee corrected; gloves donned. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Repeat:
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Handsink on back expo line blocked by fryer baskets and other equipment. CDI: items relocated. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat:
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Drink nozzles and holders at customer drink station in dining area observed with build-up. CDI: removed and cleaned on site. Sticker residue observed on some trays stored on back expo line shelf. CDI: removed to be cleaned. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
Repeat:
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. Time observed not changed on tempered cheese stored on prep line. Incorrect time was recorded on block cheese on prep line. No procedures observed on clarified butter held on time. CDI: times were added and corrected. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
Repeat:
7-201.11 Store toxic materials to avoid contamination. -P. Cleaner in spray bottle observed stored at front register area with sauce packets. CDI: cleaner relocated. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Salads observed cooling while covered and stacked inside stand-up two door cooler. CDI: salad were transferred to walk-in, spread out, and uncovered to properly cool. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Repeat:
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Quat sanitizer in buckets reading 0-50ppm. CDI: corrected to 200ppm. Several wet wiping cloths not in use laying on table food contact surfaces. |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
Repeat:
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. Employee using cup for ice at front drive thru area. Ice scoop was not provided. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment:
4-501.11 Maintain equipment in good repair. Repair leak at multiplex machine at back. |