| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
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 Corrected during inspection. Observed two employees that turned off the sink faucet with their bare hands. Always turn off the faucet with a paper towel so hands are not recontaminated. Both employees instructed to re-wash their hands. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 (E) (4) Equipment Food-Contact Surfaces and Utensils-Frequency. Observed the interior of the ice machine collecting black residue in the cracks and crevices along the interior of the ice machine. Clean the ice machine at a frequency necessary to preclude accumulation of soil or mold.
4-602.11 (A) (5) Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed employee take tray of hot food items and discard by touching the container of food against the trash can. The employee then placed the container back into use for newly cooked items. Corrected during inspection. Tray rewashed and sanitized. All food contact surfaces must be washed, rinsed, and sanitized anytime contamination may have occurred. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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. Written TPHC procedures are not available at the store. Observed cheese not marked with a discard time. Cheese labeled with a 4 hour discard time. Ensure written procedures are maintained in the establishment and TPHC procedures are being followed. Verification Required. |
|
43
|
0.50
|
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 drinking cups not properly covered at the 2nd drive thru window. Observed single service cups stored on the floor. Observed single service cups over stacked at spring loaded dispensers at front counter. Observed single service items stored under leaking beverage lines in the lobby area. Ensure single service items are stored off the floor and stored in a clean location. |
|
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 cracked plastic shelves near the drive thru window, rusty shelves at the 3 compartment sink, damaged shelving in the dry storage area. Repair damaged faucet sprayer spring. Tighten metal gap between wash vat and rinse vat on the 3 compartment sink. Keep equipment in good repair. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF. Observed soapy water at the 3 compartment sink at 103 F. CDI, water replaced with water greater than 110 F. Maintain adequate hot water when actively washing dishes. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Recaulk at the office handwashing sink, repair tile baseboard at the egg cooker, recaulk around the can wash, caulk behind the 3 compartment sink. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers - C. Observed an employee purse stored in an area designated for single service items. Ensure employees are storing their possessions in the lockers provided. |