| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P): Employees shall wash hands when switching between handling raw foods to handling ready-to-eat foods. Observed employee handling raw beef patties then preparing sandwich with no hand washing. CDI-PIC had discussion with employee and hands were washed. Hamburger was discarded. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf): Food contact surfaces shall be clean to sight and touch. Produce preparation sink visibly soiled and not in use. CDI-Employee clean and sanitized produce preparation sink. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): Cold holding food shall be held at 41°F or less. Several items temping above 41°F inside walk-in cooler. See temperature observations. PIC stated items were temping at 35°F at 10:30 am. Walk-in cooler door has been closed however, employees are making several trips to walk-in cooler to retrieve items. To keep employees from opening walk-in cooler it is recommended that facility purchase additional refrigeration. Items temping above 41°F in walk-in cooler that PIC did not check at 10:30 am were discarded. Work order has been placed for checking walk-in cooler. PIC stated that items on food delivery were not checked this morning. Revisit on 3/11/26 |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf): Proper procedures shall be followed when using Time as a public health control. Observed container of sliced cheese labeled with discard time of 10am. CDI- Employee discarded cheese and replaced with new labeled pan. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf) :Walk-in cooler door has been closed however, employees are making several trips to walk-in cooler to retrieve items. To keep employees from opening walk-in cooler it is recommended that facility purchase additional refrigeration. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.12 Food Storage, Prohibited Areas (C):Food shall be stored at least 6 inches above floor. Observed bag of onions stored on floor in back storage. CDI-PIC relocated bag of onions to storage racks. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C): Three compartment sink visibly soiled and in use. Three comp sink shall be clean and sanitized before and after use. CDI-Pic had employee to clean parts of sink during visit then employee resumed washing utensils. |
|
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): Inside french fry freezer, PHU units, racks in walk-in cooler, and inside beverage/coffee mix cooler needs additional cleaning. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C): Floors need additional cleaning throughout kitchen, floor drains, in walk-in freezer, and in walk-in cooler.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C): Floor and metal at floor/wall juncture inside walk-in cooler is in poor repair. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C): Lighting intensity measured at 9 fc in women’s stall in restroom and 40 fc above produce sink. At least 20 fc of lighting is needed at 30 inches above floor in restroom and at least 50 fc above food preparation areas. |