| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
No certificate posted showing certification of an approved institute. Ex., ServeSafe.
The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
This is a repeat violation. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.11 Handwashing Cleanser, Availability (Pf)
6-301.14 Handwashing Signage (C)
Upon arrival no hand soap found and no signage posted at the hand sink.
Each HANDWASHING SINK shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.
PIC went to Family Dollar and bought a liquid hand soap. EHS left PIC a handwashing sign. CDI.
This is a repeat violation. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Fries cooked stored inside a large metal tray was measured 79F. Keep them at 135F or higher, or cook them to order.
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (1) At 57oC (135oF) or above.
Fries were voluntarily discarded. CDI.
This is a repeat violation. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Food Temperature Measuring Devices (Pf)
PIC was unable to provide a food thermometer. PIC stated left it at the commissary this morning.
FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures.
EHS WILL COME BACK by 3/16/25 to verify. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-307.11 Miscellaneous Sources of Contamination (C)
Fries stored on a metal tray observed covered with a table cloth. PIC removed linen and covered with aluminum foil. Coleslaw in the RIC, and lemonade on the counter were not covered.
Table cloths and rags are not food contact surfaces. Use appropriate food approved foil or wrap.
FOOD shall be protected from contamination that may result from a factor or source not specified.
This is a repeat violation. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)
Spatula stored on the counter and used for cooking observed soiled and not covered. PIC notified.
During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface are cleaned and sanitized every 4 hours. No sanitizer (bucket, in spray, and/or at the 3 comp sink) observed prepared in the facility. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Repair the 1 door RIC. Tape observed along doors (torn gaskets). PIC stated a new RIC is on its way (back order).
EQUIPMENT shall be maintained in a state of good repair and condition.
This is a repeat violation. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-303.11 Cleaning Agents and Sanitizer, Availability (C)
There was no chemical sanitizing solution prepared on the premises. PIC buy bleach and a spray bottle, and prepared the chlorine sanitizing solution during the inspection..
(B) Except for those that are generated on-site at the time of use, chemical SANITIZERS that are used to sanitize EQUIPMENT and UTENSILS as specified under Part 4-7, shall be provided and
available for use during all hours of operation.
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
No test strips found during inspection. PIC stated left it at the commissary this morning.
A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.
EHS WILL COME BACK by 3/16/25 to verify. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
4-602.13 Nonfood Contact Surfaces (C)
Clean the counters, the inside of the microwave. Clean the table lines, lower and higher shelves, equipment faces (i.e., fryer and the steam well), reach in cooler, and where splatter is observed, and debris and grease build-up accumulating.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
This is a repeat violation. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
6-501.12 Cleaning, Frequency and Restrictions (C)
Repair the floor inside the MFU and clean the floors along the wall edges and under equipment. Clean the walls, floors and ceiling (i.e., above fryer).
PHYSICAL FACILITIES shall be maintained in good repair.
PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
This is a repeat violation. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
4-301.14 Ventilation Hood Systems, Adequacy (C)
Ensure all cooking /frying is approved per conditions of the permit.
Small fryer and electrical skillet observed being used.
This is a repeat violation. |