| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage (C). No handwashing signs posted at either handwashing sinks. All handwashing sinks shall be supplied with handwashing signs. CDI- Signage provided. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
No |
Yes
|
Yes |
3-101.11 Safe, Unadulterated and Honestly Presented (P) (Pf). Observed a container of moldy onions in the dry storage area. All food shall be safe for consumption and discarded when showing signs of spoilage. REPEAT. |
|
15
|
3
|
Food separated & protected |
No |
Yes
|
Yes |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P). Package of raw bacon stored over RTE enchilada sauce. All raw foods shall be stored below RTE foods to prevent cross contamination. REPEAT.
3-304.15 (A) Gloves, Use Limitation (P). Glove changes are not occurring when staff are switching tasks in the kitchen. Single-use gloves shall only be used for one task, and discarded when damaged or soiled or when interruptions occur. REPEAT |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P). Observed peppers stored in a large bin in the WIC that was soiled with debris and residue. Equipment that is kept in a temperature controlled environment of 41F or less shall be cleaned at least every 24 hours or when visibly soiled. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
Yes
|
Yes |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P). One container of black beans in the WIC had a date mark of 2/15/26. Foods shall be discarded if the exceed the 7 day date marking allowance. REPEAT. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf). A consumer advisory is comprised of a reminder and a disclosure. A reminder is present at the bottom of the menu page. If any menu items are served raw or undercooked, a disclosure shall also be present on the menu. A disclosure requires an asterisk beside any food item on the menu that may be ordered raw or undercooked. |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
No
|
Yes |
7-204.11 Sanitizers, Criteria - Chemicals (P). Mechanical dishwasher is producing chlorine sanitizer over 2000 ppm. Chlorine sanitizing solutions shall be between 50-200 ppm. Establishment will contact dishwasher company for service and use the 3 compartment sink for sanitizing until repaired. |
|
35
|
1
|
Approved thawing methods used |
No |
Yes
|
Yes |
3-501.13 Thawing (Pf). Observed containers of chicken and beef thawing on a table at room temperature. Foods may be thawed in refrigeration, under running water of 70F or less, or as a part of the cooking process. REPEAT. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
Yes |
6-501.111 Controlling Pests (Pf). Observed a few live insects by the dishwasher. Measures shall be taken to control the presence of pests on the premises. EHS verified that routine pest control is taking place. REPEAT. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C). Many clean dishes on a storage rack were stacked while wet or stored in a position that allowed water residual to accumulate. Dishes shall be inverted and air dried before placing into storage. |
|
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 (C). Damaged shelving in WIC 2 and rusted shelving in WIC 1. All equipment shall be maintained in good repair. |