| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision- Pf - The handwashing sink at the chicken breading station did not have paper towels during inspection. Provide paper towels or approved alternative for hand drying at each hand sink. CDI- PIC replaced roll. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency- P - The ice machine walls had visible build up during inspection. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS such as ice bins and ice makers shall be cleaned at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. CDI- Discussed using sanitizer to wipe walls during weekly cleaning. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding- P - REPEAT- Observed one container of sliced cheese (44-45F), slaw cups stacked too high (48F), one container of raw chicken in the breading cooler (59F), and raw chicken in the cooler drawers (43-44F) all holding above 41F. Maintain all TCS foods in cold holding at or below 41F. CDI- Discussed using TPHC for sliced cheese or not pulling the stack out to remove a slice in order to maintain temperature. The outlet with the chicken breading cooler plugged into had tripped a breaker and turned off; breaker switched and cooler turned back on; chicken voluntarily discarded. Top of slaw cups removed and placed into the walk in. Employees instructed to fill in missing containers in drawers to maintain temp and keep closed as often as possible. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage- P - Observed a chemical bottle stored on shelving next to sauces at saucing station and one chemical bottle stored on shelving above a prep sink. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. CDI- Both bottles moved to storage cabinet. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations- C - Observed a wet wiping cloth stored in soapy water. Hold in-use wiping cloths in sanitizer between uses, not soapy water. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage- C - Observed an ice scoop stored with handle laying in ice and a scoop in shredded cheese with handle touching food. 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. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing- C - Observed cup lids stored in the metal rack with food contact side exposed. Also observed single-service sauce cups stored in a soiled container at the sauce station. Store single-use and single-service articles in a clean, dry location to prevent contamination and at least 6 inches off the floor. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment- C - REPEAT- Observed torn gaskets on the tall reach in freezer, cooler drawers, and 2 door reach in cooler, badly worn/missing gaskets on the hot box, and the latch on the walk in cooler is not sealing door properly. Maintain all equipment in good repair and proper adjustment. Replace all gaskets and adjust WIC closer. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces- C - Deep cleaning needed on make line equipment and at breading station, on outsides of most equipment, on bottoms of cooling unit interiors, and of gaskets throughout. More frequent cleaning needed of the handles of digital thermometers. Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions- C - Cleaning needed of the walls and floors at the dish area, of some areas of ceiling tiles, and of flooring throughout the facility. All physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. |