| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11; Core; An employee drink stored above clean dishes in the ware washing area. Employee food and drinks shall be stored in designated areas where the contamination of food, clean equipment, utensils, linens, single-service/single-use articles cannot result. Drink re-located to an approved area where contamination cannot result. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12; Core; The handwashing sink on the cook line reached 73 F at the highest. A handwashing sink shall be equipped to provide water at a temperature of at least 100 F through a mixing valve or combination faucet. Repair handwashing sink to reach 100 F minimum. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A); Priority Foundation; Numerous metal containers and plates stored as clean soiled with old sticker residue, food, and debris. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. Stickers shall be removed prior to the cleaning process. CDI - Items moved to be thoroughly cleaned.
4-602.11; Core; Both (2) ice machine shoots soiled with excessive black and pink accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1); Priority; Meatballs, hot wings, medium nuggets, and red hot & blue nuggets holding less than 135 F. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 135 F or above. *Facility uses time control for quality, not for safety, per corporate procedure posted in office.* CDI - Foods placed on temporary time control for up to 4 hours. If any of the above foods are leftover within 4 hours following preparation, they are to be discarded (2 pm or after). |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 (A)(2) and (B); Priority; Numerous TCS (Time/Temperature Control for Safety) foods holding above 41 F. TCS foods shall maintain 41 F or below. Refer to temperature chart. Foods holding 42-45 F moved to cool in reach-in coolers/placed in ice baths. Foods above 45 F voluntarily discarded. The salad cooler is maintaining 59 F ambient. All TCS foods voluntarily discarded/moved to the glass reach-in cooler. Place an order for repair/evaluation of the salad cooler. VR - EHS will return to ensure the salad cooler can maintain 41 F or below. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11; Core; A container holding bread stored on a trash can. Trash cans are not clean areas and should not be used for food storage. Food shall be protected from contamination by storing the food in a clean, dry location where it is not exposed to splash. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(A), (B) and (D); Core; Green racks (ware wash area) where clean dishes are stored are soiled with food residue and debris. Cleaned and sanitized equipment and utensils shall be stored in a clean, dry location. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11; Core; The door on one of the fryers is missing. It was removed due to damage to the hinges. Additionally, the ice machine cover is missing and the cover appears to be damaged. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Additionally, an excessive amount of ice has built up on the walk-in freezer's compressor and on shelving. Equipment shall be maintained in a state of repair. Replace missing door/cover on fryer and ice machine, and place a work order for the walk-in freezer. Evaluation of the walk-in freezer is needed. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(B) and (C); Core; Thorough and more frequent cleaning is needed of the following areas/items mentioned below. All items soiled with accumulation, dust, dirt, debris, and encrusted grease deposits. This list includes but is not limited to the following: all lowboy cooler & freezer interiors (gaskets, floors, hinges), large black floor fans, walk-in cooler fan guards, walk-in cooler gasket, and all cooking equipment surfaces. Surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Surfaces of cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations. Increase cleaning frequency. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12; Core; Ceiling tiles and vents throughout the kitchen are soiled with dust, debris, and are heavily stained. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency. If unable to remove soil deposits, replace ceiling tiles/vents. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-201.11; Core; The light bulb shield in the walk-in freezer is peeling and cracked in multiple areas. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food. Replace outer covering/shield for light fixture in the walk-in freezer.
6-403.11; Core; An employee phone, phone charger, and keys stored on a plate (stored as clean) on the cook line. Employee items shall be stored in a designated area to prevent contamination. |