| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash (P): Employees shall wash hands when changing tasks to prepare sandwiches. Observed employee flipping raw bacon then proceeded to prepare customer sandwich without first washing hands or changing single-use gloves. CDI-PIC asked employee to wash hands sandwich was voluntarily discarded. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Hand Drying Provision (Pf): Hand towels shall dispense in a sanitary manner so that employees are not contaminating the clean towels. Observed towel roll setting above towel dispenser then on top of food wraps on food prep table at hand washing sink located at entrance. CDI-Employee placed in towel dispenser for today and placed order for additional hand towel dispenser. |
|
16
|
1.50
|
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. Food preparation sink next to three compartment sink and inside ice machine visibly soiled and needs additional cleaning. CDI-Employee cleaned areas during visit. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): Cold holding TCS foods shall be held at 41°F or less. Sliced cheese and carton of pasteurized eggs temping above 41° F . Observed items stocked above fill line in cold holding unit on serving line. PIC voluntarily discarded items above 41°F. Revisit on 6/15/26 to check unit to ensure items are holding at 41°F or less. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Working containers shall be clearly and individually labeled with the common name storing toxic materials. Observed unknown substance in pump sprayer located at service sink. Container not labeled and team leader wasn’t sure of contents in container. CDI-Container was voluntarily discarded. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Premises shall be maintained free of insects/pests. Several flies within facility. Revisit on 6/15/26 |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
Yes |
2-303.11 Prohibition - Jewelry (C): Food handlers shall wear approved hand/arm jewelry only such as plain band. Employee wearing unapproved hand /arm jewelry.
2-402.11 Effectiveness - Hair Restraints (C): Food handlers shall wear an effective hair restraint while preparing food. Observed employees preparing food with no hair restraint.
2-302.11 Maintenance - Fingernails (Pf):Unless wearing intact gloves, employees may. It wear fingernail polish or artificial nails when working with exposed food. Observed PIC handling food with no single-use gloves. |
|
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): Excessive amount of condensation in under counter cooler at chicken breader station needs addressing. |
|
49
|
1
|
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 biscuit cooler, bin for storing sheet pans at biscuit prep, cup/lid holder at drive-thru and in dining room, under register at drive thru, sides of fryers, hot holding section above bone-in chicken, inside under counter cooler at serving line, inside under counter cooler at breading station, mobile cart in walk-in cooler, and under flat top grill needs additional cleaning. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C): Floors need additional cleaning throughout facility. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C):Lighting intensity measured at 42-48fc above fryers, 38 fc above egg griddle, 15 fc in men’s room and 10fc in women’s room. At least 50 fc above food preparation areas and 20 fc in restrooms.
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C): Employee beverages stored on tea preparation tables. Phone stored on serving line next to cold holding items. |