| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with no certified food protection manager certification. -2- |
|
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 Observed food employee washed hands and recontaminated hands when turning off the faucet without a barrier. CDI: EHS intervened and watched employee rewash hands correctly and turned off faucet with barrier. -2- |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink by the drive through with ice, soda splash, and remnants of dairy product in the sink. Ensure only handwashing is being done at handsink. -1- |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup at the chute. Clean as often as needed to prevent buildup. -0- |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed top pieces of grilled chicken hot holding at the flat grill at 109F. PIC stated it was just done and put on there about an hour ago. CDI: PIC flipped and stirred the grilled chicken pieces to ensure all pieces are 135F. -0- no points today due to everything else hot holding was 135F or above. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sani bucket by the drive through with a concentration of 200 ppm. CDI: employee diluted to 50-100ppm. EHS verified before end of inspection. -0- |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed a box of frozen fries thawing on the counter in room temperature. CDI: EHS educated PIC on methods of thawing. PIC brought back to walk in cooler to continue thawing. -0.5- |
|
42
|
0.50
|
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 several metal and plastic pans wet stacked on clean shelf. -0.5- |
|
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. Observed both lids of ice containers at the drink dispensers with black and brown/tan buildup. Clean as frequently as needed to avoid buildup and contamination on ice. -0- |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding door open. Maintain all lids and doors closed to avoid harborage of insects and/or rodents. -0- |