| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11(C)(4-16)&2-103.11(A-P)-PIC unable to answer questions regarding holding temps, final cook temps, etc. and several items not held at the appropriate temperature. PIC shall respond correctly to the inspector’s questions as they relate to the specific food operation and ensure rules in the code for food safety and handling are met. Health Department educated PIC and priority items out of compliance corrected during inspection. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B)-Food employee observed using hand sink to fill up sanitizer bucket. A handwashing sink may not be used for purposes other than handwashing. Food employee educated about using hand sink for hand washing only. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A)&4-602.11(E)(4)-Utensils (pots, lids) in storage & ice bin lids for fountain machines found with food and soil residue. Utensils shall be clean to sight/touch and equipment surfaces such as ice bins cleaned to prevent accumulation of soil residue. PIC pulled utensils to be cleaned. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1)-Chicken on frontline unit and grilled chicken under heating element temped less than 135F. Maintain TCS foods in hot holding at 135F or above. PIC discarded items. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2)-Liquid egg mix & chicken wash on ice baths temped 51-60F. Maintain TCS foods in cold holding at 41F or less. PIC discarded items. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1)-Par-cooked fries not marked on time. Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). PIC marked fries on time. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B)-Chlorine solution tested below 50 ppm in buckets and wet wiping cloths stored on equipment surfaces. Hold in-use wiping cloths in properly concentrated sanitizer between uses. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B)-Handle for breader scoop touching breader in bin. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
3-304.12 (E)-Handle for ice scoops touching ice in ice bins. In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11-Repair/replace damaged racks used for air drying utensils and damaged gasket on reach-in at biscuit station. Maintain equipment in good repair. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13-Heating elements (underneath), equipment surfaces such as makeups, cold drawer unit (inside), reach-ins, gaskets, grill area, biscuit station, tops of ovens, etc are kept clean. Nonfood contact surfaces of equipment shall be kept clean. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12(A)-Ceiling filters/vents over 3 comp, walls & floors throughout need cleaning especially under & behind equipment, biscuit, warewashing, & fryers, etc. Physical facilities shall be kept clean.
6-501.16-Mop stored in mop sink. Store mops for air drying after use. |