| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
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 not properly washing hands after handling raw eggs. CDI-Stopped and instructed to rewash hands. All other employees were noted with good handwashing. REPEAT.
*Points kept the same. Overall improvement on hand washing was observed today. Work with the employee handling the raw eggs and ensure hand washing is taking place when needed. |
|
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 tomato soup hot holding below 135F at the hot holding well. CDI-The soup was moved to be reheated. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed missing date labels on food items in the prep cooler. CDI-All items seen without a date were properly back dated. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
Observed incorrect consumer advisorys on the menus. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE MENUS HAVE BEEN CORRECTED.
*These items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase you risk of foodborne illness, especially if you have certain medical conditions. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods.
Observed soup thawing on the push cart at the dish machine. CDI-The soup was moved back to the freezer. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed a box of tortillas stored on the ground in the walk in cooler. CDI-The box was placed onto shelving. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed rusted flooring in the walk in cooler. The facility is using card boards to cover the floors. Have the floors repaired. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed cleaning needed to the walls behind the dish machine. Have cleaned. REPEAT.
*Huge improvement has been noted on cleaning of the walls. Points kepts the same today. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee cell phone on the prep counter at the start of the inspection. CDI-The phone was removed. |