| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. (P): Raw bacon stored with ready-to-eat chili in walk-in cooler. CDI-PIC relocated raw bacon above raw ground sausage.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed fries, tots, chicken tenders, mozzarella sticks, and sausage stored uncovered in reach-in freezers and walk-in freezers.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. (P): Observed employee using single-use gloves for multiple tasks without discarding gloves such as preparing sandwiches, touching order buttons, adjusting employee clothing, opening reach-in freezer, then proceeding to handle mozzarella sticks. CDI-Educated PIC on single-use glove usage and employee donned gloves and washed hands. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf): Observed faceplate, dispense nozzle, and mixing component of electro freeze ice cream machine needing additional cleaning. CDI-PIC cleaned and sanitized parts of machine. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. (P): Lettuce, sliced tomatoes and cheese, stored on ice, temping above 41°F in food preparation cooler. Foods not stored deep enough in ice for ice to maintain temperatures. See temperature observations. CDI-Foods within 4 hr time frame, placed in walk-in cooler to quickly cool before use. *Other non-TCS foods such as mayo were temped to ensure ice could maintain temperatures. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. (P): Hotdogs stored in reach-in cooler with incorrect date marking. CDI-Through questioning, PIC explained hotdogs had been prepped during opening shift and label had not been changed. PIC added appropriate label to hotdogs. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloths stored in sanitizer measuring at 0ppm. CDI-PIC remade sanitizer to appropriate concentration for storage of wiping cloths. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C): Clean equipment and utensils shall be stored in a self-draining position to facilitate air drying. Observed dishes wet stacked. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Bottom cooler of food prep cooler with excessive amount of condensation. Top of food prep cooler is being use with ice to maintain temperatures. Repair food preparation cooler. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
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. Sides of fryers, inside reach-in equipment, shelves above hot holding station, and racks in walk-in cooler need additional cleaning. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor drain tiles in need of replacing. Ceiling tiles near drive thru need to be repaired. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Provide required lighting intensity. At least 10 foot candles is needed in walk-in cooler and freezer. Lighting is below 10fc in walk-in units. Lighting improved in some areas.
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. Employee drinks stored on food preparation table near ice machine and on lid of reach in freezer. |