| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) When to Wash (P) - FOOD EMPLOYEES shall clean their hands immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS after engaging in other activities that contaminate the hands.
- Observed food employee came back through the backdoor and proceed to put on single service gloves at the chicken breading station. Employee was interrupted and asked to wash hands when returning to food prep area.
CDI-REHS educated and asked employee to wash hands before returning to work in the prep area. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
Repeat:
4-601.11 (A &B) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils:
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
Observed multiple metal and plastic containers on clean storage rack, still soiled and were not thoroughly clean.
CDI- PIC moved all soiled dishes to dish area.
(B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.
Observed multiple metal pans stacked on the clean shelf that has grease and soil encrusted. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot Holding (P) - TCS food shall be held at 135F or above.
-Observed corn in the steam well serving line holding 122-130F.
CDI- Corn was reheated to 167F
No point taken for one item with proper correction provided. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C) - A food employee shall wear an effective hair restraint to prevent hair from contaminating food.
-Observed employee with facial hair without a hair restraint. Food handler should wear beard net . |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C). During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a clean, protected location.
- Observed slaw scoop has fell into the food. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
Repeat:
4-901.11 Equipment and Utensils, Air-Drying Required (C)- After cleaning and SANITIZING, EQUIPMENT and UTENSILS:(A) Shall be air-dried or used after adequate dried
- metal and plastic cambro pans an were stacked while still wet |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Equipment shall be maintained in a state of good repair.
-Damaged kickplate to chicken walk-in cooler, corners of door to the outside of chicken WIC. Regular WIC door damage.
- Gaskets are old and heavily stained to the WIC, regular WIC, RIF dry storage, RIF front, henny penny warm box.
- chicken walk-in cooler has wall frame detach near the door entrance.
- A layer of ice behind the fan of walk-in cooler.
- Chicken holder henny penny doors are cracked.
4-402.12 Fixed Equipment, Elevation or Sealing (C): (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is:
(3) SEALED to adjoining EQUIPMENT or walls, if the EQUIPMENT is exposed to spillage or seepage.
Observed caulk to the prep sink is no longer sealed to prevent seepage. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Repeat:
4-602.13 Nonfood Contact Surfaces (C)- Nonfood-contact surfaces shall be cleaned at a frequency to prevent accumulation of residues.
-Gaskets are soiled with food particles RIF dry storage, RIF front, henny penny warm box and hot boxes on service line.
-bottom of reach-in freezer need cleaning.
- Surfaces above fries has dust and soil residues
-shelf beneath the cold service table has soil and residues.
- Fryers wheels and inside fryers opening has grease residues and dust.
- Areas around and below single services articles part of the service line has soil residues.
-Inside rail of hot boxes has grease and crumbs.
- Pan holder cart in WIC has chicken liquid residues.
- Ice machine surfaces has calcium deposits.
- Can opener handle has soil and rust particles.
- Hot water table is soiled.
- Electrical conduit to the screen monitors has dust particles. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) System Maintained in Good Repair- Plumbing system shall be maintained in good repair.
-Constant leak at the prep sink faucet |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
Repeat
6-501.18 Cleaning of Plumbing Fixtures (C) Plumbing fixtures including sink, toilet, and urinals shall be kept clean.
Observed toilet in the large female stall is soiled. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
Repeat:
5-501.115 Maintaining Refuse Areas and Enclosures (C). A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items
- Dumpster areas has grease build-up on concrete surrounding dumpster. Advised PIC to communicate with next door operators to keep premises clean as needed to prevent potential pest harboring. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)- Physical facilities shall be maintained in good repair.
- Wall damage at regular WIC
- Coving missing and damaged by the chicken WIC, by prep sink, the storage room around the ice machines, tile coving and flooring by drive-thru, coving throughout the kitchen.
- Some ceiling tiles bent and damaged in the kitchen.
-floor tiles damaged throughout the kitchen.
-ceiling tiles in storage missing or have holes.
6-501.12 Cleaning, Frequency and Restrictions (C): A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Standing water at 3-cmop sink, handwashing sink, dry storage, in chicken WIC, at threshold of chicken WIC, and prep sink. Observed liquid in crevices throughout the kitchen floor.
( Chicken WIC has strong odor)
The floor to chicken WIC and regular WIC is soiled.
Observed dusty air filters vents on ceiling. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
Repeat
6-303.11 Intensity - Lighting (C). The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning;
- Observed light intensity between 6-14FC in regular WIC.
6-202.11 Light Bulbs, Protective Shielding (C): (A) light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
Observed missing light cover in the chicken walk in cooler. |