| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P. Observed employee handling soiled and clean dishes without handwashing in between. CDI hands washed and gloves changed. Observed employees leave kitchen and come back and change gloves to handle food and equipment. CDI hands washed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal containers that were stacked and had leftover sticker debris and food debris in and on surface of containers. CDI items moved to dish pit.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine that was soiled with debris. |
|
17
|
3
|
Proper reheating procedures for hot holding |
No |
Yes
|
Yes |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed squash and queso not reach 165F within 2 hours. CDI items discarded. Facility uses small equipment that is fully stacked with food items while reheating. Suggest facility utilize racks to improve circulation in unit. Repeat. Verification required |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed brisket, spinach, rotisserie chicken, and pulled pork below 135F on heating table. CDI items moved for reheating. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed reach in unit holding chicken wings and hot chicken breast above 41F. CDI items moved to a separate unit. Ambient air of reach in at 47F. Verification required. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed facility using TPHC for salsa bar and no written procedures or logs maintained. Verification required. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed cookies that are prepackaged for customer self service and no labels available. Verification required. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils wet stacked on clean storage rack. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored on top of serving and prep counters. |