| 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 Observed food employee not using protective barrier when turning off faucet. CDI Food employee directed of correct hand washing policy.
2-301.14 Wash hands before donning gloves and between gloves uses. -P
2-301.14 Wash hands after activities that contaminate them. -P
Observed food employee twice cleaning food contact surfaces then proceed to don gloves to continue with food preparation. CDI Food employee directed to wash hands. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed several shell stock tags not labele; missing some from end of october till mid november. VERIRFICATION REQUIRED. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed being stored over ready to eat products. CDI PIC relocated unwashed produce to bottom shelf.
3-302.11(A) Separate the different types of raw animal foods. -P Observed steak being stored over pork. CDI PIC relocated steak; steak is cook to order must store based on cooked order.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee going from walk in cooler wearing gloves to food line to continue with food preparation. CDI Directed PIC to review glove change with food employees to prevent contamination. |
|
14
|
3
|
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 cooling racks stored as clean with significant food debris on them. Observed pans and utensils stored as clean with food debris on it. CDI Items returned to ware washing. REPEAT
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris in ice machine. Make sure to increase cleaning frequency. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed tomato and pico de gallo cold holding on line above 45 degrees. CDI Items will be placed on time for today. REPEAT. Points not escalated for two items. If seen in next inspection, points will be deducted. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
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 food on the floor in the walk in cooler. Make sure to store at least 6 inches off the floor. |
|
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 employee wearing a watch and braclet while preparing food. Make sure to remove all jewelry other than plain wedding band. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed several sanitizer buckets soiled. Make sure to change out buckets once become soiled with debris. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking. Make sure to spread out so equipment/utensils can air dry. Observed food employee towel drying. Make sure food employees air dry all products. REPEAT. |