| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf Observed ice machine with microbial growth on rim of sheild. Empty ice machine and clean. VERIFY IN 10 DAYS.
4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness: Maintain sanitizer at correct concentrations when being used to sanitize. P Observed no chlorine sanitzer, PIC had a bottle of disinfectant. Ensure correct sanitizer is provided (Quat or chlorine, establishment uses Quat for 3 comp sink) CDI- PIC will switch to using chlorine.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Observed scoop inside sugar container. Ensure scoops are handle up or stored outside of container. |
|
21
|
3
|
Proper hot holding temperatures |
No |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P Observed chicken tenders hot holding by fryers, temped at 90. CDI- PIC Dropped chicken tenders back in fryer to reheat at 165 for hot holding. REPEAT. |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
No
|
No |
7-204.11 - Sanitizers, Criteria: Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). P Observed Quat sanitizer in the 3 compartment sink too high at above 400ppm. Adjust quat to correct concentration. VERIFY IN 3 DAYS. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods: 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 Observed sliced tomatoes and chopped lettuce in prep unit that were not cooling to 41 F but with an ambient temperture. PIC stated food products had just been prepped 30 mins prior to EHS. Ensure that items are separated into shallow pans and temperature is down to 41 F prior to placing into prep unit. CDI- PIC removed and separated lettuce and tomatoes into separate shallow pans and placed in RIF. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container by register with sugar not labeled. Label containers when not in original containers. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw produced on the floor such as tomatoes and French fries from delivery truck this morning. Keep items 6 inches off the floor to prevent from contamination. Employee was actively working on getting items off of floor. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of cups on the floor. PIC stated delivery truck came this morning. Employee was actively working on getting items off of floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. Observed temperature gauge on RIC by drive thru was not operating. Comment: Items in RIC were at temp and Ambient air was 41. REPAIR. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (C) Nonfood Contact Surfaces, and Utensils (C) Observed cooking equipment (oven, grill, etc.) and shelving below cooking equipment with heavy grease build up. Clean non food contact surfaces. Observed food debris within the gaskets of the reach in coolers. REPEAT. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.14 - Backflow Prevention Device, Design Standard: A backflow or backsiphonage prevention device installed on a water supply system shall standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. P Observed no operating mop sink. COMMENT: Per PIC mop sink is not in operation that mop sink is being repaired this weekend. VERIFY in 3 DAYS. |
|
52
|
0
|
Sewage & wastewater properly disposed |
No |
No
|
No |
5-403.11 - Approved Sewage Disposal System: Sewage shall be disposed through an approved facility that is a public sewage treatment plant or an individual sewage disposal system. P EHS DID NOT OBSERVE DISPOSAL AT THE TIME OF INSPECTION. COMMENT: Per PIC stated that mop water is dumped in the dumpster outside the establishment. PIC stated that mop sink is in the process of being repaired this weekend. VERIFY IN 3 DAYS. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Observed food debris on walls and floors throughout establishment. Observed dust accumulation on walls. Frequently clean walls and floors to prevent accumulation. EHS suggest focusing on cleanliness of establishment. REPEAT |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 - Intensity: The light intensity shall be at least 10 foot candles in walk-in refrigeration units and dry storage areas. Observed no light in clean dish storage area. Provide at least 10 foot candle light. |