| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
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 ***The drink nozzle at the drive thru drink machine had some build up. CDI, drink nozzle was placed at the 3-compartment sink to be washed, rinsed and sanitized. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
Yes
|
Yes |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P ***Multiple chicken tenders at the hot hold table were 110F to 127F. Multiple wings in the hot hold sliding basket unit were 109F to 127F. CDI, PIC stated both items had been in the hot hold units less than an hour. The chicken tenders were reheated to 175F. The PIC voluntarily discarded the wings. VR: verification visit within 72 hours on the sliding basket hot hold unit to make sure that the unit can hold wings at 135F or above. |
|
22
|
1.50
|
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 ***Boiled eggs in flip top unit #2 were 48F. CDI, PIC stated that the eggs had been in the unit since 10 am, and it was currently 1:45pm. The PIC voluntarily discarded boiled eggs. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 - Controlling Pests: Eliminate harborage conditions. *** The back outside area where dry storage/ chemicals needs to be cleaned up.
6-501.111 - Controlling Pests: Keep the premises free of insects, rodents, and other pests. ***Observed a dead pest in the walk-in cooler. Observed multiple flies in prep area.
6-202.15 Outer Openings, Protected. (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. ***The drive-thru window is not self closing and it does not have a fly fan. Observed the back door propped open while taking out cardboard. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 - Effectiveness: Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. ***Observed employee prepping food without a beard guard. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (B) - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Clean equipment and utensils shall be stored as specified under (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered and inverted. ***The clean dish rack had multiple pans wet-stacked. |
|
47
|
1
|
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. ***The salad flip top unit is missing the lid. The walk-in cooler door does not properly shut. Observed a light burnt out at the chicken/ fry hot hold unit. Observed torn gaskets on the flip top unit reach-ins and the 1-door reach-in freezer. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 - System Maintained in Good Repair: Maintain a plumbing system in good repair. ***Observed a leak at the faucet at the mop sink. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. ***The floor inside freezer have an accumulation of debris. The wall/ floor in the walk-in cooler are damaged. |