| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-102.11 The PIC shall comply with this code by having no violations of priority items during the inspection or being a certified food protection manager and be present during all hours of operation. (Pf) All priority items were corrected during the inspection. CDI. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash (P)
2-301.14 After engaging in activities that contaminate the hands, food employees must wash their hands. After changing tasked make sure employee’s are properly washing hands before getting new gloves.
REPEAT
CDI- educated PIC, and food employee. Hands properly washed during inspection |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf)
No paper towel was available during inspection. Make sure employee’s are replacing paper towel when needed or have paper towel accessible for handwashing.
CDI- Paper towel placed out during inspection. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Food shall be protected from cross-contamination by separation during storage, preparation, holding, and display. P
The splashguard between the handwash sink and the chicken breading station has been removed. There is less than 12'' between the handsink and the chicken breading station.
CDI- chicken breading area moved during inspection. |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)
Make sure employee’s are properly storing wet cloths inside of an sanitizer container. Observed cloths sitting out thought out kitchen
REPEAT |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C)
Observed dishes that were stacked wet on drying rack above 3-comp sink. Be sure to find another method to allow dishes to properly air-dry before stacking such as stacking separately or pyramid stacking. Equipment and utensils shall be dry or adequately drained before coming in contact with food. REPEAT. |
|
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) Clean gaskets on prep unit cooler and freezer doors. Clean walk-in cooler door gaskets. Clean outside and inside surface of upright freezer across from fryers. Clean undersurface of soda machine drink compartments from sticky buildup. Clean heavy grease buildup on hood system vent covers. Clean baseboards of mop sink from black buildup. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. REPEAT. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Area, Enclosures and Receptacles, Good Repair (C)
Detailed cleaning needed of dumpster enclosed area. EHS observe trash and debris stored around. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Replace missing and chipped tiles along mop sink baseboard. REPEAT.
6-501.12 Cleaning, Frequency and Restrictions (C) Observed the floor throughout the kitchen is in need of detailed cleaning including floor underneath and between equipment. Clean hood system from heavy grease build-up. Physical facilities shall be cleaned as often as necessary to keep them clean.Detailed cleaning needed of raw chicken walk in cooler.REPEAT. |