| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
5-202.12 Provide at least 100F water at handsinks.
EHS observed that all 3 handwash sinks in the kitchen were not able to get higher than 77F. Please see temperature log for all hand wash station hot water temperatures. All handwash sinks throughout the facility must be at least 100F. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
EHS observed a metal container on the drying rack by the 3 compartment sink that had food debris in the container. CDI - the container was placed back into the 3 compartment sink to be cleaned. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
EHS observed a metal container of liquid eggs that was on the holder on the egg flat top that was 53F at 9:34am. An employee then moved the container into the bottom of the prep unit at 9:35am. At 9:40, they were removed from the prep unit again to be used and left out until 9:50am. EHS recommends that if they want to leave the liquid eggs out, then place them in an ice bath in front of the flat top. |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-502.11(B) Provide accurately calibrated thermometers. Pf.
EHS observed two thermometers in the establishment. A red one that is attached to the hood above the flat tops and a black one that is stored on the hot hold unit across from the fryers. The black thermometer was accurately calibrated during the inspection. The red thermometer was going from 9F-33F. CDI - replaced thermometer |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests.
EHS observed in the window by the 3 compartment sink and the used cooking oil container there are many dead bugs and insects in the window sill that need to be removed and the sill cleaned. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-803.11 Storage of Soiled Linens (C) - Soiled linens shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags.
EHS observed several soiled rags on the ground around the fountain drink dispenser by the drive thru window. The establishment has a dedicated receptacle for soiled linens. Soiled linens need to be placed into the soiled linen receptacle.
4-901.11 Equipment and Utensils, Air-Drying Required (C)
EHS observed on the shelves where utensils are stored to air dry, wet dishes are stacked on top of each other and not allowing for air to flow through for proper air drying. Items need to be stored to allow for air to flow through. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
EHS observed several pots and pans throughout the facility that had carbon build up on the pans.
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
EHS observed build up of food residue on the sides of the prep table, sides of the breakfast hot hold unit, shelves on prep tables, grills and stove sides/pieces, underneath pieces of equipment such as prep tables, grills, and reach in coolers and freezer that need a thorough deep cleaning. EHS did observe employees sweeping and cleaning when time permitted. A deep clean is needed throughout the facility. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents.
EHS observed the dumpster side doors were open during the inspection. When not in use, all dumpster doors shall be closed as to be inaccessible from rodents and pests.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
EHS observed pieces of trash on the ground around the dumpster area. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (A) - Physical facilities shall be cleaned as often as necessary to keep them clean. (C)
EHS observed that more frequent cleaning is needed throughout the kitchen area and dry storage area in the establishment. Underneath equipment including stoves, prep units, the drinking fixing station by the drive through window, walls by the prep sink in between the walk in freezer and produce walk in cooler, the wall behind the 3 compartment sink, the door of the walk in freezer, and underneath fixed equipment.
6-501.16 Store mops for air drying after use.
EHS observed in the mop sink area, mops and brooms were being stored as not let them air dry without soiling the walls, equipment or supplies.
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
EHS observed the tiles on the baseboard beside the walk in freezer have fallen off the wall and are no longer smooth and easily cleanable. EHS also observed a broken tile in front of the fryer. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
EHS observed an employee jacket hanging on the paper towel dispenser at the front hand wash sink upon arrival. EHS observed another jacket laying on the chemical storage shelf in the back. Employees have a designated area to hang and place personal items. Those items need to be in those areas. EHS also observed the tall reach in cooler beside the front hand wash sink that had employees food/drink items and the small reach in cooler beside the drive thru window also had employees food/drink items. There needs to be one designated area for employees to store personal food/drink items. The small reach in cooler beside the drive thru window had no other items so this could be a designated area for these items. |