| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P. Observed employee pre-washing and loading soiled dishes into dishwasher and then unloading clean dishes with no hand washing. CDI - PIC directed employee to wash hands. Wash hands after handling soiled dishes and before handling clean dishes. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf No soap available at hand sink near dish area. CDI - PIC replaced soap. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw shell eggs and raw chorizo stored above cut tomatoes in line reach in cooler. CDI - PIC relocated raw eggs and chorizo to bottom shelf. Do not store raw animal foods above ready to eat foods in coolers. REPEAT - 1.5 points - no point escalation as improvement noted and all foods in WIC and other reach in units observed stored properly. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with buildup on blade and surrounding assembly and mechanism. Overall condition of can opener and holster unit needs evaluation. CDI - PIC relocated to dish for re-cleaning. REPEAT - 1.5 points |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed carnitas holding beside stovetop at 102f and chicken holding on flat top at 128f. CDI - both items reheated to 165f as they were prepared less than 2 hours prior. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Walk in cooler observed to be holding multiple TCS foods at 42-43f at beginning of inspection including carnitas, salsa, pico, and tamales. EHS observed that WIC door did not fully shut back due to repair issues. Door securely closed and 1 hour later, TCS foods which were 42f- 43f were found to be 41f. Repair of WIC is necessary to ensure door fully closes and cooler maintains all TCS foods at 41f. Verification visit required.
Continued non-compliance with cold holding requirements may result in the implementation of a risk control plan or in permit action.
Full 3 point deduction. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of cleaner with no identification. CDI - PIC labeled. All containers of chemicals must be labeled. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back screen door unable to fully close with gap around door perimeter sufficient for pest entry. If solid back door is to remain opened, repair/replace screen door so that it fully closes with no gaps large enough for pest entry.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few small flies in back area. Contact PCO for service. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed employees use wiping cloths and then leave soiled cloths laying on equipment surfaces for re-use. Once a wiping cloth has been used, return it to sanitizer if it will be used again or remove it to soiled linen.
3-304.14 Wiping Cloths, Use Limitation - C. Observed line employees wearing wiping cloths tied to aprons. This is not an approved use for wiping cloths. Do not use wiping cloths for unapproved purposes. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed multiple handled cups used as scoops laying inside of bulk dry foods with handle in direct contact with food. Store scoops in a sanitary manner with the handle out of the food. |
|
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. Walk in cooler door with detached gasket and visible damage around bottom perimeter/floor juncture. Door does not fully close without manually forcing. Repair.
4-502.11(A) Maintain utensils in good repair. Observed rubber spatula with split food contact end needs replacing.
4-501.12 Cutting Surfaces - C. Observed cutting boards with heavy wear need resurface or replace to make smooth and cleanable. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed can wash with clogged drain rendering it unusable for disposal. Employees using floor drain in dish area to dispose of dirty water. Repair clogged drain so that can wash can be used for intended purpose. 1.0 point |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed significant damage to flooring in walk in cooler. Damage may be impacting WIC doors ability to close and overall unit temperature. Observed some damaged floor tiles and low grout lines near prep cooler/back door area. REPEAT - 0.5 points |
|
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 numerous instances of employee food items mixed with restaurant food items in WIC and in service coolers/freezers. Designate a location for employees to store food and drink which is away from restaurant food. |