| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification today. -2- REPEAT |
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
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 Observed one food employee rinsing hands without using soap and another food employee washing hands and touching faucet handle without using a barrier.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employees placing raw meats on grill to cook and then attempt to place new gloves on hands to handle RTE foods. CDI - PIC instructed handwashing. FACILITY IS REQUIRED TO SUBMIT DETAILED RISK CONTROL PLAN ON HANDWASHING. THIS IS THE SECOND NON-COMPLIANT INSPECTION REGARDING WHEN TO WASH HANDS. -4- |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par cooked wings hot holding at 92F in fryer basket. CDI - PIC educated that non-continuous cooking requires an approved procedure. Wings cooked to 199F. -1.5- |
|
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 thousand island dressing, cocktail sauce, tartar sauce, and other package condiments stating KEEP REFRIGERATED stored on prep table and dry storage shelf at room temperature at 50F. Observed fries at room temperature at 47F. CDI - PIC placed packaged condiments on time and voluntarily discarded thousand island. Fries placed in refrigeration. -1.5- |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in use that is more than 200 ppm chlorine concentration. CDI - PIC diluted to below 200 ppm. -1- |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed 8 bags of fries thawing at room temp that are 46F. -.5- |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on spices and oils to the left at the cook line. -0- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-303.12 Storage or Display of Food in Contact with Water or Ice - C Food shall not contact undrained ice or water. Observed lettuce stored in standing water in walk in cooler. -0- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned dishes towel dried at beginning of inspection. -0- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-commercial chest freezer in use in kitchen. -0- |
|
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. Observe buildup on the walk in cooler door gasket and on the back side of fryer and other cooking equipment at cook line. -0- |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-304.12 Using a Pump and Hoses, Backflow Prevention - C Use a hose in a manner to prevent backflow. Observed spring loaded hose in the ON position when not in use stored inside the basin of the 3-comp sink. -1- |