| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P): Food employees shall clean their hands when switching between working with raw foods and working with ready to eat foods and before donning gloves to initiate a task that involves food. Observed employee handling raw hamburger meat and then handle ready to eat foods without washing hands and changing gloves. Observed employee grabbing items from walk in cooler and then handle hot dogs without washing hands and changing gloves. CDI-PIC discussed with employee and voluntarily discarded hot dogs and buns and washed hands. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf): Equipment food-contact surfaces and utensils shall be clean to sight and touch. Observed utensils in walk in cooler visibly soiled with labeling residue and lid on bacon container was visibly soiled with residue. CDI-PIC relocated items to the sink to be washed. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P): Time/ temperature control for safety food shall be cooled within 4 hours to 41°F or less if prepared from ingredients at ambient temperatures. Observed sliced tomatoes with tag that said they were prepped at 05:37am and found at 46°F at 11:13am. CDI-PIC voluntarily discarded tomatoes |
|
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): Time/ temperature control for safety food shall be maintained at 41°F or less. Observed liquid eggs temping above 41°F. CDI-PIC voluntarily discarded liquid eggs. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf): When using time as a Public Health control proper procedures must be followed. Printed tags indicated a six hour discard time, while the written procedures specify a hour discard period. The system has not been updated to reflect the approved written procedures. In addition, written procedures states that food pans are to be labeled however, employees were observed placing tags on the double door freezer instead of directly on the food containers. Employees were also observed changing pans of food on the serving line and printing the time control tag one hour later instead of at the time food was placed in to service. CDI- items on serving line will be maintained at 41°F or less by submerging pans of product in ice for remainder of day and until IT can update system. Shredded cheddar, slice American and slice Swiss cheese were all voluntarily discarded. Revisit on 5/14/26 |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf): Cooling shall be accomplished by placing food in shallow pans, separating in to smaller portions, and/ or placing food in to walk in freezer. Observed sliced tomatoes temping above 41°F in walk in cooler. Tag on container stated the tomatoes were prepped at 05:37am and temperature was taken at 11:13am. CDI-PIC voluntarily discarded tomatoes. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C): Working containers holding food or food ingredients that are removed from their original package shall be identified with the common name of the food. Observed flour for use in biscuit making did not have a label on the container. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C): Food employees shall wear hair restraints such as hats, hair coverings or nets. Observed employee handling food without a hair restraint.
2-303.11 Prohibition - Jewelry (C): Food employees may not wear jewelry except for a plain ring. Observed employees wearing unapproved hand and arm jewelry. |
|
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): Equipment shall be maintained in a state of good repair and condition. Observed one door freezer under fry station and one door cooler under serving line with condensation. Equipment need to be repaired. |
|
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): Nonfood- contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Hot holding unit above serving line, one door cooler under serving line, shelf storing cooler under serving line, condiment cooler at drive through, cup holder at drive through, freezer under fry station, and shelf storing microwave needs cleaning. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C): Light intensity shall be at least 50fc at a surface where a food employee is working with food. Lighting under hood system at the deep fryers measured 44-48fc. Lighting has increased since previous inspection. |