| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Store employee beverages so as not to contaminate food, food contact surfaces. - C Observed two employee beverages stored above food and food prep surfaces |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands between tasks, especially between working with soild surfaces or raw proteins and ready to eat foods - P. Observed dishwasher handling soiled and clean utensils without washing hands. CDI- instruction provided |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No
|
No |
3-301.11 Prevent Contamination from Hands. - P,PF Observed food employee salting and handling cooked tortilla chips. CDI- instruction provided; PIC corrected |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) - P Observed multiple food employees not changing gloves between tasks. CDI- instruction provided ; Gloves not to protect hands from soiling; but to protect food from hands. Soiled items should not be handled with gloves. If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Properly clean Equipment, Food-Contact Surfaces, and Utensils to sight and touch - P Observed multiple utensils and food contact equipment with excessive debris accumulation. VR for cleaning |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF Observed pit steak undercooked and cooled. Observed no textural change inside. PIC stated product removed from heat at 120 F, unsure of final cook temp. CDI- product disacrded; instruction provided |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Maintain cold held TCS foods at 45 F or colder - P Observed pico de gallo, corn salsa and alfredo sauce above 50 F. CDI- discarded or removed to flash cool, depending on time |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Maintain written procedures and time labels for TCS foods held using Time as a Public Health Control - P,PF Observed sauce held using TPHC with no written procedures ore labeling. CDI- labeled;template given VR for procedures |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in Good Repair and Proper Adjustment - C Observed two prep units not cold holding at 45 F or colder. CDI- repaired onsite |