| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.12 Cleaning Procedure (P). Employee got soap and lathered before turning on water.
**(B) Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (1) Rinse under clean, running warm water; (2) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer (3) Rub together vigorously for at least 10 to 15 seconds while:(4) Thoroughly rinse under clean, running warm water; and (5) Immediately follow the cleaning procedure with thorough drying using a method as specified under § 6-301.12.
CDI: spoke with employee and Person In Charge (PIC) about properly washing hands and employee rewashed hands.
2-301.14 When to Wash (P). Observed employee change tasks and not wash hands when changing gloves, observed employee touch hair restraint, hair, and face multiple times and then go to handling food.
**Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B); (D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves to initiate a task that involves working with food; and (I) After engaging in other activities that contaminate the hands.
CDI: Employee washed hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf). The back handwashing sink was blocked with a dust pan and other items.
**(A) A handwashing sink shall be maintained so that it is accessible at all times for employee use
**(B) A handwashing sink may not be used for purposes other than handwashing.
CDI: The dust pan was removed. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P). When asking about how often transfer pans are cleaned one employee stated at the end of each shift and another employee stated whenever the dishwasher cleans the dishes.
**(C) If used with time/temperature control for safety food, equipment food contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
CDI: the transfer pans and other items were moved to the three compartment sink to be washed. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Pintos on the hot line at 126F.
**(A)(1) Time/temperature control for safety food shall be maintained at 135F or above.
CDI: the pintos were discarded and fresh was made. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P). Blanched fries were pulled from the fryers and left in over the grease for 20 minutes without putting a time on them
**(A)(1) When using time as a public health control, procedures shall be written in advance, maintained in food establishment, made available upon request, and followed. (B)(3) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
CDI: Person In Charge (PIC) had to place time on the fries. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Flour stored on low shelf by three compartment sink where employee sprays the floor with the spray nozzle for the three compartment sink.
**(A) Food shall be protected from contamination by storing the food: (1) in a clean, dry location (2) where it is not exposed to splash, dust, or other contamination; and (3) at least 6 inches above the floor. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C). One employee had on a toboggan with waist length braids and was slinging their hair around.
**Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single service and single-use articles.
2-303.11 Prohibition - Jewelry (C). employee wearing bracelet.
**While preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands. |
|
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 (C). The walk in freezer has major ice buildup inside. The reach in cooler at the drive thru has doors that are not properly closing. The reach in cooler at the front counter is not properly closing.
**(A) Equipment shall be maintained in a state of repair and condition. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C). Cleaning needed on 3-compartment sink in vats and on drainboards and around faucets.
** A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards as specified under 4-301.13 shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (C) If used, at least every 24 hours. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C). The following areas need to be cleaned: The inside of the door on the chicken walk in cooler; the outside of the cooler drawers, the handles on the biscuit cooler, reach in portion of the red breading station, inside (creavises included) and top of the cooler drawers, inside walk in freezer, the reach in cooler holding tea.
**Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
6-501.18 Cleaning of Plumbing Fixtures (C). The handwashing sinks and the prep sinks need cleaning.
**Plumbing fixtures such as handwashing sinks, toilet, and urinals shall be cleaned as often as necessary to keep them clean. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency, and Restrictions (C). Clean the walls and floors in the following areas: floors under fryers, floor and wall under the three compartment sink, clean under equipment, wire racks and customer drink station.
**Physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C). Repair the doors at the customer drink area, base board tile at the back handwashing sink,
**Physical facilities shall be maintained in good repair. |