| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 - Eating, Drinking, or Using Tobacco: Employees shall eat, drink, or use any form of tobacco only in designated area to prevent cross contamination.
*** Employee drink being stored on wall above the red breading station. This was moved to prevent contamination, CDI. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf
*** The handwashing sink near the biscuit station had wet paper towels and then employee placed markers for biscuits in the same handwashing sink. REHS removed wet paper towels and employee moved markers for biscuits to maintain access to handwashing sink, CDI. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P
*** Egg in ice bath temped above 41F. See temperature log. Ice bath had melted. Spoke with PIC and the egg was discarded in front of REHS, CDI. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(E) - Wiping Cloths, Use Limitation: Store sanitizer containers used for wet wiping cloths off the floor. *** Observed multiple red sanitizer buckets stored on the floor near the breading station and fryers. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. *** Observed ice scoop handle being stored in ice in the ice machine. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
*** Observed multiple single-service half gallon tea containers stored on floor of walk in cooler 1. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair.
*** Observed two hood light burnt out in the hood above the griddle. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils - (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
*** Racks for clean equipment and dry storage, the backside of the flip top table and the inside the reach in equipment and the lower shelves have build up of residues. Bottom of reach in freezer had a build up of food debris. Floors of walk in cooler and walk in freezer have build up of food debris. 2-door reach in at biscuit station has flour buildup on gaskets. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113 - Covering Receptacles: Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors.
*** The recyclable dumpster lid was open. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
*** Clean the floors underneath large equipment, clean floors under the 3 compartment sink, clean floors in the walk in freezer, clean under steam tables, front serving line, floors under drink machine by drive thru window, and floors under dry storage, and ceiling tiles with building up dust in the kitchen.
6-201.13 - Floor and Wall Junctures, Coved, Enclosed or Sealed: In food service establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm).
*** Coving is missing in the chicken walk in cooler and in corner entrance of the walk in freezer.
6-501.11 - Repairing: 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.
*** Multiple sections of missing tiles in kitchen area. The drive thru area in missing tiles. |