| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing sinks need to be accessible for handwashing at all times. Noted utensils and wet wiping cloths stored in the handwashing sink and being rinsed at the hand sinks. CDI items were removed from the handwashing sink during the inspection. Use towel buckets to wet the cleaning towels. Hand sinks are for hand washing only.
6-301.12 Hand Drying Provision (Pf)
Hand towels not available at the hand sinks. Hand towels restocked. Hand towels are to be available. CDI |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Milk shake in the milkshake holding vat found at 46-49F. Cold holding temperatures are to be held at 41F. Manager states the milkshake machine was recently adjusted due to freezing over. Right side found at temps higher than 41F. Left side found at 41F. Use the left side. Right side discarded. Cheese found on ice at 76F. Cheese discarded. TCS foods for cold holding are to be 41F and below. Tray refilled with ice and cheese restocked. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf) If using TPHC procedures food items need to be marked indicating their time of preparation or time of discard. Noted all items that had just been placed in the prep unit with incorrect time stamps. CDI PIC updated all time stamps and placed them on the corresponding food items. Discard per TPHC guidelines for cook out. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf)
7-201.11 Separation - Storage (P)
Common name missing on fabuloso spray bottles. Common name added to bottles. Common name is to be on the container identifying the contents. Chemicals also found stored along utensil storing lines and surfaces. All chemicals removed and placed in chemical storage. CDI. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf)
Multiple cooling items such a chili, ground beef and chicken quesadillas found cooling with sealed tight lids. Ensure all are vented and cooled to 41F before placing on the make line. All vented and cooled allowing the heat to escape. CDI.
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf)
Milkshake machine capacity not holding. Repair and ensure capacity is held 41F and below. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)- Multiple trays found stacked wet. All seperated and dried stacked. Dishes shall be adequately air dried before stacking to prevent soil accumulation. Need to utilize cross stacking method to prevent microbial growth. |
|
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) Single service items need to be stored in a manner to prevent contamination. Multiple found stored on surfaces in need of cleaning. Store in a clean location. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
Clean the condiment cooler along the ledge lines, door jambs and the interior lower cold holding compartments. Clean the cook line equipment, griddle surfaces, hood lines, lower pullout drawers under the griddle, low boy exterior surfaces, fryers, lower cabinets under the fryers and equipment surfaces with accumulation. Equipment surfaces are to be clean. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability (C)
Clean the floors along the cook lines, under equipment and where observed along wall edges. Clean the frp wall panels. Clean the ceiling tile , light fixtures and ceiling vent returns. Floors, walls and ceiling surfaces are to be clean.
Regrout the floor along floor surfaces that are low. Floors are to be in good repair. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation - Dressing Areas and Lockers (C) Multiple employee personal items found stored on prep tables, lower shelf lines and racks throughout. Designate an area where personal items are to be stored where no contamination occurs. Employee items need to be stored where they can not contaminate equipment. Noted employee drinks stored on prep tables, make lines and along utensils. CDI drinks were moved to a employee desk area. |