| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed chemical bottle spray lid laying in hand sink basin near dish area. CDI - PIC removed. Do not use hand sink basin for storage or for other purposes. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-304.15 (A) Gloves, Use Limitation - P. Observed employee running drive through window handling customer payments with gloved hands move to fryer area and use same gloved hands to touch chicken tenders. CDI - PIC directed employee to wash hands and change gloves. Gloves changed and hands washed. REPEAT - 1.5 points |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed quat sanitizer dispenser not providing sanitizer at proper concentration for sanitizing dishes at 3 part sink. Quat concentration less than 50ppm. PIC manually adjusted sanitizer in sink to reach proper concentrations for washing dishes. PIC called for service and to continue to manually adjust sanitizer until dispenser repaired. Verification required within 10 days. 1.5 points |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. -P. Observed chicken tenders removed from fryer with some larger tenders not fully cooked with internal temperatures as low as 145f. CDI- PIC returned tenders to fryer to finish to above 165f. Use thermometer to ensure chicken products are all finished to at least 165f, |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
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. Observed fries out at room temperature with no timing at beginning of visit. CDI - PIC replaced timing. Follow the written procedures posted for holding fries using TPHC. Apply time when the fries are removed from cold holding and discard fries when time expires. REPEAT 1.0 point |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food wearing watch and bracelet on arm.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food not wearing hair restraint. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket in use in kitchen with less than 50ppm quat. Use test strips to make sure sanitizer solutions for wiping cloths are at proper concentrations. |
|
41
|
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 which quickly moves food particles to the drain. Observed scoop laying inside of bulk breader in walk in cooler, measuring cup used as scoop laying in grits container, and ice scoop at drive through with handle covered with ice. Store utensils in a sanitary manner keeping the hand contact surface out of the food. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups and single use plastic tea containers and lids stored on floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gaskets on make table reach in and detached/damaged gaskets on other reach in units. Observed sanitizer dispensing system malfunctioning not dispensing properly even though source container is supplied.
Repair. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed buildup on make table reach in gaskets. Observed greasy buildup on various shelving items in back of house. Observed greasy buildup on exterior of food store age containers like grits. Observed food residue on exterior non food surfaces of various pans stored as clean. REPEAT 1.0 point |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed significant leak from faucet/spray hose supply at 3 part sink. Hose spraying water from side being contained by plastic wrap and cloths tied off. Repair. |