| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-102.11A (Pf) Observed PIC without Food Protection Manager Certification and priority violations noted during inspection. The PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code by complying with this Code by having no violations of PRIORITY ITEMS during the current inspection. CDI: Reviewed priority violations with PIC. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12A (C) Observed PIC without Food Protection Manager Certification. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Provide a manager with Food Protection Manager Certification all hours of operation. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (P) Observed food employee enter kitchen without washing hands. Hands shall be properly washed after handling soiled equipment, before donning gloves for working with food, and after engaging in other activities that contaminate the hands. CDI: Discussed when to wash hands with PIC. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11B (Pf) Observed a knife sharpening block stored in kitchen hand sink. A handwashing sink shall not be used for purposes other than handwashing. CDI: EH discussed with PIC that handwashing sinks are for handwashing only. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11A (P) Observed raw chicken and shelled eggs stored on same shelf as produce in walk-in and raw chicken stored beside ready to eat foods in bottom of prep unit. Food shall be protected from cross contamination by storing raw foods separate and away from ready to eat foods and organizing according to final cook temperatures. CDI: Chicken was separated from produce and ready to eat foods during inspection. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11E,4 (C) Observed Dr. Pepper and Diet Pepsi nozzles maintained with debris and ice machine deflector maintained with pink/black debris. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Clean soda nozzles and ice machine deflector.
4-501.114 (P) Observed chlorine sanitizer for dish machine not registering at appropriate sanitizer concentration of 50-200 ppm. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under 4-703.11(C) shall meet the criteria specified under §7-204.11. Maintain sanitizer at correct concentrations when being used to sanitize. CDI: Establishment shall manually wash, rinse and sanitize in 3-compartment sink until dish machine is repaired. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14A (P) Observed cooked chicken in bottom of prep unit cooling at improper rate. Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F or less. CDI: Chicken was voluntarily discarded. EH provided a sheet with instructions on proper cooling to PIC. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16A,2 (P) Observed open containers of hot sauce and buffalo sauce stored on prep table; however containers state to refrigerate after opening. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 41°F or less for cold-holding. CDI: Sauces were voluntarily discarded during inspection. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (Pf) Observed cooked pasta, house-made ranch, house-made marinara, house-made meat sauce, boiled eggs and meatballs in walk-in without date marking. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI: PIC date marked all items except meatballs. Meatballs were voluntarily discarded.
3-501.18 (P) Observed house-made ranch in reach-in inside service area with a preparation date of 8/1. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. CDI: PIC voluntarily discarded the ranch. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 (Pf) Observed cooked chicken cooling in prep unit with tight fitting cover. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI: Chicken was voluntarily discarded and EH reviewed cooling procedure with PIC. |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112A (C) Observed make-line and prep unit without an ambient air thermometer. Provide thermometer in all cooling equipment. Provide ambient air thermometers for cold holding equipment. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 (C) Observed side and back doors with gaps around them. FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
6-501.111 (C) Observed a lizard and spider in the hallway at the kitchen. The PREMISES shall be maintained free of insects, rodents, and other pests. Properly seal side and back doors to prevent the entry of pests and/or rodents. Increase pest control measures. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11A,3 (C) Observed a box of chicken and a container of marinara stored on the floor in the walk-in. FOOD shall be protected from contamination by storing the FOOD at least 6 inches above the floor. Store all food products off of the floor. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14B,1 (C) Observed wet wiping cloth stored on prep table. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution. Store wet wiping cloths in sanitizer solution. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12B (C) Observed scoop handle touching sugar. FOOD preparation and dispensing UTENSILS shall be stored in FOOD with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed. Store handles up and out of the food.
3-304.12 (C) Observed cooking utensils stored in a container of water on the grill with a temperature <135F. FOOD preparation and dispensing UTENSILS shall be stored in running water to flush particulates to the drain, in a container of water if the water is maintained at a temperature of at least 135F or on a clean portion of the FOOD preparation table or cooking EQUIPMENT. Store cooking utensils in water of at least 135F. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11A (C) Observed metal containers stack wet. After cleaning and SANITIZING, EQUIPMENT and UTENSILS shall be air-dried. Allow containers to air dry completely prior to stacking. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11A (C) Observed door gaskets of make-line and prep unit with torn gaskets, shelving in prep unit in disrepair and dish machine not pulling sanitizer. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Replace torn gaskets, repair shelving in prep unit and repair dish machine to pull sanitizer at proper concentration.
4-101.19 (C) Observed cardboard lining shelves in dry storage. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Remove cardboard from shelves.
4-205.10 (C) Observed establishment using a residential chest freezer. Except for toasters, mixers, microwave ovens, water heaters, and 128 hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Replace chest freezer with a commercial freezer. Repeat violation.
4-501.12 (C) Observed cutting board on prep unit with deep scoring. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED or discarded if they are not capable of being resurfaced. Replace/resurface cutting board on prep unit. Repeat violation. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11C (C) Observed door gaskets of cold holding equipment maintained with debris. Nonfood-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Clean door gaskets. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 (C) Observed baseboard in hallway at drive-thru in disrepair. PHYSICAL FACILITIES shall be maintained in good repair. Replace baseboard.
6-101.11A (C) Observed floor at fryer covered with cardboard. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted. Remove cardboard from establishment floor. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14A (C) Observed ceiling vents in restrooms maintained dusty. Intake and exhaust air ducts shall be cleaned, and filters changed so they do not become source of contamination by dust, dirt, and other materials. Clean ceiling vents. |