| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11; Priority Foundation; Facility does not have the appropriate vomit and diarrhea cleanup procedure. The written procedure that is provided comes with the bloodborne pathogen and bodily fluid spill cleanup kit and does not meet the requirement of the code. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrhea events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. CDI- appropriate food code procedure sent via email to PIC during inspection. Suggestion to print and place in spill kit. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G); Priority; Employee handled raw boneless chicken to bread, placed in fryer, then took off glove and proceeded to drop fries and handle clean to go boxes for order. Employee did not wash hands after handling raw chicken. Wash hands when switching between working with raw food and working with Ready to Eat Food. CDI- EHS instructed the employee to wash hands. Employee washed hands appropriately. Please re-train staff on when to wash hands. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114; Priority; Chlorine sanitizer in dish machine reading 0ppm after several attempts. Maintain chlorine sanitizer at correction concentrations, 50-200ppm. CDI- PIC called Ecolab for repair. Ecolab repaired machine to 100ppm during inspection.
4-601.11 (A); Priority Foundation; Food debris noted inside utensil storage container soiled. Black containers in clean dish storage soiled. Food residual coating on the interior food prep sink noted. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI- items moved to be cleaned and sanitized. Employee cleaned sink with soap and sanitized properly. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2); Priority; Chicken wings that were precooked and boneless, raw chicken wings were at 43F and 45F respectively in the chicken flip top cooler. Maintain TCS foods in cold holding at 41F or less. CDI- Chicken was place out this morning before opening (less than 2 hrs.). EHS allowed PIC to move and cool down in the walk-in cooler and switch with product from walk in below 41F. Remove the plastic lining underneath pans as it is prohibiting cold air flow to pans. |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11; Priority Foundation; Working containers of chemical sprays were not labeled with the contents (i.e. degreaser, windex). Label working containers of toxic materials such as cleaners and sanitizers CDI- PIC had employee label spray bottles during inspection for corrective action. Repeat violation. |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12; Core; Some of the dry ingredient food containers and shakers on the production line are not labeled with the contents of the container. Multiple wing sauces did not have labels. Ensure all working containers of food products are labeled with the ingredients. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Repeat violation. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F); Core; Tongs stored in containers of water at 86/88F respectively. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11; Core; The middle light in the grill hood system is in poor repair and hanging down slightly. Many plastic lexan pans need to be discarded as they are broken. There is a leak on the condenser in the walk in freezer creating ice accumulation througout. (*Continue not to store food items under these areas of leakage). Maintain equipment in good repair.
4-501.12; Core; Cutting board on main prep cooler line is in need of replacing. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.14; Core; The dish machine internal raising doors have food debris buildup. A ware washing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods shall be frequently cleaned.
4-302.14; Priority Foundation; Chlorine test kit not provided for low temp chlorine sanitizing dish machine. Provide a test kit that accurately measures sanitizer concentrations. EHS will verify strips are provided by 12/05/25. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13; Core; Shelving racks, outside of the flat top, areas under shelving on production line, interior areas of refrigerators, and gaskets, legs of all prep tables and equipment in kitchen, dry storage large containers (exteriors) accumulated with debris. Create cleaning schedule and ensure frequency does not allow for buildup of debris on these surfaces. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-502.11; Core; Noted trash piled high in dumpster. Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Ensure trash is getting emptied regularly. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12; Core; Walls/floors throughout kitchen in need of cleaning particularly in dishwashing area. Physical facilities shall be cleaned as often as necessary to keep them clean. Repeat.
6-501.11; Core; Ensure that all light fixtures, especially those over the three compartment sink and dishwasher are operating properly. Concrete floors have become worn where the seal on the concrete is missing. 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. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.110; Core; Employee items stored in facility along with equipment and food ingredients cell phone and screw top water bottle. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-service items cannot occur. |