| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 - When to Wash: Food employees must wash hands after engaging in activities that contaminate the hands. P Employee was observed coming in from outside and not washing their hands before starting to work in drive though area. CDI by PIC who had employee wash hands before continuing to work. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf Trash can was found blocking handwash sink by mop sink. CDI by PIC who moved.
6-301.12 - Hand Drying Provision: Provide paper towels or approved alternative for hand drying at each handsink. Pf No paper towels were available at handwash sink by mop sink. CDI by PIC who replaced. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf Soda nozzle was observed with build up. CDI by PIC who removed and had washed, rinsed, and sanitized.
4-702.11 - Before Use After Cleaning: Utensils and Food contact surfaces shall be sanitized before use after cleaning. P PIC was observed taking a temperature of food without sanitizing probe before temping. CDI by PIC who sanitized before and after use. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 - Time As A Public Health Control: The food shall be identified to indicate the time that is 4 hours from the point in time it is removed from temperature control. Pf Fries, chicken tenders, and mozzarella sticks were observed in fry area without timers started for using time as a public health control per policy. CDI by PIC who discarded. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 - Separation: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. P Chemical lubricant was found being stored over drink station. CDI by PIC who moved to chemical storage. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 - Wiping Cloths, Use Limitation: Hold in-use wiping cloths in sanitizer between uses. All sanitizer buckets were found reading at 0ppm. CDI by PIC who replaced with sanitizer at proper concentration. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. Wire racks in walk in cooler are rusting and flooring is buckling in some areas. Remove molded caulking on 3 comp sink. Replace bulb under vent hood over fryers. Replace rusted vent covers.
4-501.12 - Cutting Surfaces: Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded. Cutting boards are beginning to have deep scoring. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. Detail clean vent hood, sides of equipment, inside coolers, and multiple non-food contact surfaces to remove build up. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Detail clean floors, walls, and ceilings throughout facility to remove grease splatter and build up. |