| 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 food and after handling raw foods. Observed employee handling raw chicken at raw chicken prep station then preparing biscuit on serving line without washing hands. CDI-Employee voluntarily discarded biscuit and washed hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf): Hand washing sink shall be maintained so that it is kept accessible to employees at all times. Hand washing sinks shall be used for only one purpose to wash hands. Observed utensil-whisk stored in hand washing sink during visit. Shift manager stated utensils were washed and stored in the handwashing sink between preparing tea. CDI-PIC was informed that hand washing sinks may only be used for handwashing. Utensil was moved to the approved warewashing sink to be clean and sanitized. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P): . Food shall be stored by final cook temperatures in walk-in freezer. Bag of ice used for consumption stored with uncooked chicken and steak in 2 door freezer. Food shall be stored to prevent x-contamination by storing raw foods separately or below RTE foods. CDI-PIC relocated ice to meet storage requirements. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
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 sink and food preparation table visibly soiled and has not been used today per PIC. CDI- PIC cleaned and sanitized sink produce preparation sink and FP table during visit. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): Hot foods shall be held at a temperature of at least 135°F or above. Mushroom gravy temping at 119°F on serving line. See temperature observations. CDI -Based on the length of time gravy was on serving line, PIC reheated gravy to 165°F in microwave then placed back on serving line. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 Time as a Public Health Control (P) (Pf): When using Time as a Public health control, written procedures shall be followed. Three stacks of cheese are being held using Time as a Public Health Control (TPHC). These items were not labeled to be discarded, PIC stated cheese had been on serving line since establishment opened this morning. CDI-PIC voluntarily discarded cheese and labeled new items with proper discard time. |
|
47
|
0
|
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): Rusted racks need replacing in FP cooler located under hood system. |
|
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 storage cabinet under serving line, condiment cubbies, racks storing condiments at drive-thru, inside microwave, warming unit above serving line, and inside FP cooler under hood system 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 in walk-in freezer, kitchen, outdoor storage room, and at floor drains. Ceiling vents need additional cleaning. |