| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) Observed employee drink uncovered on drive-through counter, by front handsink, on the make line, and by fry station. Employees shall eat and drink only in designated area to prevent cross contamination. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P) Observed employees not washing hands after switching tasks, using a cell phone and rubbing their face. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS:
(A) After touching bare human body parts, (B) After using the toilet room; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (I) After engaging in other activities that contaminate the hands. CDI-PIC instructed employees to wash hands. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Observed black residue and pink build up inside the drive through ice machine. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- Discussed with PIC; he stated it would be cleaned tonight. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Observed several cheeses, sliced tomatoes, lettuce, and raw burger patties at temperatures above 41F on the make line. Maintain TCS foods in cold holding at 41F or less. Verification required. I will return within 3 days to verify make line is properly. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
No |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF; REPEAT. Observed sliced American cheese that was not time stamped at start of inspection. During inspection, employee stated the cheese was placed on line at 10:00 AM.; 10A-2PM was written on container; at 2pm all sliced American cheese was discarded. If TPHC is used to control up to a maximum of 6 hours the food shall have an initial temperature of 41°F or less when removed from temperature control and the food temperature may not exceed 70F within a six hour period. CDI - Item labeled with correct time stamp. |
|
28
|
0
|
Toxic substances properly identified stored & used |
No |
No
|
No |
7-201.11 Separation - Storage (P) Observed 2 packages of DeLimer stored on the make line (1-by the tomatoes, 2nd by the bacon). Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. CDI-PIC removed the packages. |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 Temperature Measuring Devices - Functionality (C) Observed walk-in cooler with broken thermometer and no working thermometer on the inside. Provide and position correctly an air thermometer in cold/hot holding equipment. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests (Pf) Observed numerous flies throughout the facility. Keep the premises free of insects, rodents, and other pests. The PREMISES shall be maintained free of insects, rodents, and other pests. CDI-discussed with PIC. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C) At start of inspection observed no food employees had hair restraints. Multiple employees with beards without wearing beard guards. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES
2-303.11 Prohibition - Jewelry (C) Observed food employees wearing jewelry such as rings, bracelets and watches while preparing food. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) Observed several Cambro containers and 1/8 pans stacked wet.(A) Air dry equipment and utensils after cleaning and sanitizing. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C) Observed several cases of napkins, cups, and lids stored on the floor by the 3-comp sink. Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Observed broken lowboy drawer, gaskets on lowboy unit torn, and ice machine door taped shut. Equipment shall be maintained in good repair. |
|
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; REPEAT. Cleaning needed of reach-in drawers at fry line. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions- REPEAT-Cleaning needed of walls throughout facility. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-202.12 Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils. Observed 2 ventilation ducts without covers in the ceiling by the 3-comp sink. Heating, Ventilation, Air Conditioning System Vents (C) |