| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 - When to Wash: Food employees must wash hands after engaging in activities that contaminate the hands. P Employee was observed returning from outside and going to work with food without washing hands. CDI by having employee wash hands before continuing to work with food. Repeat. |
|
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 Handwashing sink by 3-comp sink was found blocked. CDI by PIC who removed items to allow access. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P Box of raw chicken was found thawing on top of buns on prep sink. CDI by PIC who removed chicken and placed in raw walk in cooler. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-702.11 - Before Use After Cleaning: Utensils and Food contact surfaces shall be sanitized before use after cleaning. P Employee was observed using thermometer to temp chicken without sanitizing probe before using. CDI through education and having employee sanitize probe. Repeat. |
|
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 Disinfectant wipes were found being stored over vegetable prep sink. CDI by PIC who moved to chemical storage. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 - Thawing: Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. Pf Box of raw chicken was found thawing on prep sink with no running water. CDI by PIC who moved to raw walk in cooler. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. During inspection large bulk container of salt was found in raw walk in cooler with no label. Label all working containers with name of contents. CDI by PIC who labeled. Repeat. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14 - Wiping Cloths, Use Limitation: Hold in-use wiping cloths in sanitizer between uses. Sanitizer buckets were found to be reading at 0ppm. CDI by PIC who had employee replace with fresh sanitizer. Repeat. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
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. Bowels were found being used in salt container in raw walk in cooler. CDI by PIC who removed. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Single-use and single-service articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Large cups were found in drive through area stored with cups up. CDI by PIC who rearranged to be stored down. |
|
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 dry storage and chemical storage are beginning to rust. Also, bulbs were found out under fry and grill vent hoods. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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. Cleaning needed on the racks in walk in coolers, around pans of make line, and equipment sides to remove build up. Repeat. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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. Floor tiles broken under/in-front of 3-comp sink(under sanitizer compartment). Have floor tiles regrouted on the cook line and some other parts in kitchen to prevent build up. Repeat.
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. Cleaning required on floors under 3-comp sink, under prep sinks, under soda lines, under chemical storage shelving, and under and behind all cooking equipment and coolers. Repeat. |