| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 The PIC shall ensure rules in the code for food safety and handling are met. Several foodborne illness risk factor violations observed today. Corrected during inspection. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. No certified food protection manager present at time of inspection. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Maintain access to hand sinks. Hand sinks may only be used for handwashing. Pf Handwash sink next to 3 compartment sink was blocked by trashcan and was moved during inspection.
6-301.12 Provide paper towels, or an approved alternative for hand drying at each hand sink. Pf Towel dispenser was empty at handwash sink in kitchen. Dispenser refilled as corrective action. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) One sandwich in customer hot holding area was dated 3/17 and was >7 days old. Sandwich voluntarily discarded as corrective action. Do not add 7 days to day opened or made for TCS foods. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 Time as a Public Health Control (P) (Pf) Observed biscuits / sandwiches including chicken sandwiches that were still in hot holding display and were past the discard time. TPHC foods can be held for 4 hours. CDI- Food pulled and voluntarily discarded during the inspection. Full points will be taken for this violation at next inspection. Ensure food employees are following Circle K's procedures for TPHC. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-306.12 Condiments shall be protected from contamination by being kept in dispensers designed to provide protection. Tops on condiments for hot dogs were left up. Monitor to ensure these are kept closed when not in use. Closed during inspection. Recommend food guard or spring loaded tops that will automatically close. |
|
43
|
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 that quickly moves food particles to the drain. In-use tongs were hanging over splash guard of handsink near ovens. Do not hang on splash guard where it is exposed to splash from handsink. Place tongs at dishwash area to be washed, rinsed and sanitized. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Facility has test strips however test strips are faded and they do not have color chart to determine proper concentration of sanitizer. PIC ordered test strips during inspection as corrective action. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 Non-food contact surfaces and utensils shall be clean to sight and touch. Doors and door handles of refrigeration units need to be cleaned. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.15 Outside Receptacles (C)
Make sure dumpster doors are staying closed when not in use. Observed dumpster doors open during today's inspection. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Detailed cleaning is needed of floors in kitchen area. Clean beneath equipment. Keep storage off floor to facilitate floor cleaning.
6-101.11 Surface Characteristics - Indoor Areas (C) Observed damaged areas in walls in kitchen area. Repair walls where needed. |