| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P
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 food employee not washing long enough. CDI Food employee wash hands.
Obsered food employee enter food preparation from ware washing without hand washing or glove change. CDI Employee directed to wash hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink near catering station with food debris and build-up in basin. CDI Informed PIC that handwashing stations are only for washing hands. |
|
15
|
0
|
Proper disposition of returned, previously served, reconditioned, and unsafe food |
Yes |
No
|
No |
3-306.14 Returned Food and Re-service of Food - P Food that has been served to a consumer and is returned back may not be used for consumption. Observed customer returning a sandwich due to lacking sausage. Food employee took place from customer and proceeded to prepare the sandwich for reservice. CDI Had food employee discard food and wash hands. Informed PIC that food shall not be returned to kitchen unless its a animal product that needs to be cooked mored. Make sure contamination will not occur from customers plate. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage being held at 123-128 degrees. CDI PIC discarded. REPEAT but have made some improvement. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed tomato sofrito date marked for 21 days; observed no product assessment done for the product to show non-TCS. Shelf life shall be date marked for 4-7 days depending on relationship with temperature. CDI Tomato sofrito date marked for 7 days untill follow-up with corporate office. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing bracelet, watches and more than a single wedding band. Ensure food employees only wear a plain ring to facilitate cleaning. |
|
42
|
0.50
|
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 wet stacking, make sure to spread out equipment and utensils to ensure air drying occurs. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C A warewashing machine, compartments of sinks and drainboards shall be cleaned throughout the day at a frequency to prevent recontamination of equipment and utensils. Observed drainboards where cleanin equipment and utensils coming out with food debris on drainboards. Increase cleaning frequency to ensure recontimation will not occur. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open to dumpster. *Shared facility, will follow-up with other establishments within next inspection.* |