| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
1 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
No |
No |
No |
2-103.11 (A) - (P) (Pf)
2-102.11 (A), (B) and (C) (1), (4) - (16) (PF)
DURING SANITATION INSPECTION, NO ONE ON SHIFT IS A CERTIFIED FOOD PROTECTION MANAGER. OBSERVED SEVERAL CRITICAL VIOLATION DURING INSPECTION. PIC shall be present during all hours of operation. At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. PIC shall ensure rules in the code for food safety and handling are met. |
| 2 |
1 |
Certified Food Protection Manager |
No |
No |
No |
No |
No |
2-102.12 (A) Certified Food Protection Manager - (C). No one on shift able to provided food protection manager's certification education. Each establishment shall have a PIC present at all times that food is being handled. This or another (present) person with supervisory duties shall have passed an ANSI-approved Food Protection Manager test (such as ServSafe) and shall have the certificate available for review by the inspector. Several different certificates are now approved. |
| 16 |
1.50 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
Yes |
No |
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P). No sanitizing solution made readily available to sanitize food contact surfaces. One bucket of sanitizer (from night before) observed cloudy and read 0 ppm quat. Maintain sanitizer at correct concentrations when being used to sanitize. CDI - discussed importance of maintaining solution.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P). Ice chute at self serve drink station observed with black build up. Clean the equipment and utensils used with TCS foods at a frequency to avoid contamination. CDI |
| 19 |
0 |
Proper reheating procedures for hot holding |
No |
No |
Yes |
No |
No |
3-403.11 Reheating for Hot Holding (P). Re-thermalized boneless chicken for hot hold observed at only 120F. Reheat all TCS foods to 165F, use food insertion thermometer to verify proper reheating temperatures. CDI - boneless chicken reheated to 174F. |
| 28 |
1 |
Toxic substances properly identified stored & used |
No |
No |
Yes |
No |
No |
7-204.11 Sanitizers, Criteria - Chemicals (P). Spray bottle labeled quat sanitizer observed with concentration at disinfectant strength and well above 400 ppm. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). Use test strips to verify proper sanitizing concentration. CDI - sanitizer solution diluted to correct concentration. |
| 44 |
1 |
Utensils, equipment & linens: properly stored, dried & handled |
No |
No |
No |
Yes |
No |
Equipment and Utensils, Air-Drying Required - C. REPEAT. Metal pans and utensils at 3 comp sink are wet stacked. To prevent bacteria growth and contamination of food, dishes must be completely air dried before stacking. Allow dishes to air dry completely before stacking. |
| 49 |
1 |
Non-food contact surfaces clean |
No |
No |
No |
Yes |
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. REPEAT. Detail cleaning needed on handles of utensils at make station (clamshell press and hot cabinets), outside of cinnamon-sugar bin, bottom of outside of walk in freezer door, hot water dispenser outlet, and top shelves. Make station #1 (not in use) and gaskets on reach in cooler below observed with much food residue. Self-serve drink station and cabinet below observed with black build up. Storage rack storing extra soda boxes observed with build up. Also, in reach in freezer next to fry station, there is much ice build up at bottom. Observed build up on outside of equipment at cook station. Clean as necessary to prevent accumulation of build up. Clean areas noted. |
| 53 |
0 |
Toilet facilities: properly constructed, supplied & cleaned |
No |
No |
Yes |
No |
No |
6-302.11 Toilet Tissue, Availability (Pf). No toilet tissue observed in women's restroom. Supply toilet tissue at each toilet in the facility. CDI - PIC stated they are waiting for delivery truck. |
| 55 |
1 |
Physical facilities installed, maintained & clean |
No |
No |
No |
Yes |
No |
6-501.12 Cleaning, Frequency and Restrictions - C. REPEAT. Observed storage items on floor in back storage walk in unit. Keep all storage off floor to allow easy and thorough cleaning. Build up on floors - under storage racks in dry storage room, walk in cooler, under make stations, and at mop sink. Much ice build up on floor in walk in freezer. Walls have much build up throughout store and in bathrooms. Both restrooms need cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean |
| 56 |
0 |
Meets ventilation & lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-303.11 Intensity-Lighting - C. Lighting is low at drive-thru make station, reading 30-foot candles, several bulbs are out. 50-foot candles are required in all areas where food is being prepared. Replace non-working bulbs. |