| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
.2-101.11 PIC shall be present during all hours of operation.-PF: Upon entry, PIC was not present. No employees stepped forward as being assigned PIC duties. CDI- PIC of facility Fernando Campoverde arrived during inspection.
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed poor handwashing practices in kitchen by employees. Observed poor date marking policy in walk-in cooler. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
Yes
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Observed new employee had not been informed of reporting responsibilities of required symptoms and infections. CDI- left Employee Health Forms for spanish-speaking employees. Formwas in the form of an electronic file.
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P |
|
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 employees wash hands in cold water, and recontaminate hands by turning off faucets with no barrier between hands and faucets. CDI- education and direction to re-wash hands.
2-301.14 Wash hands before donning gloves and between gloves uses.-P: Observed kitchen staff donning gloves to work with food before washing hands. CDI- direction to wash hands.
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 dish machine operator moving from drity to clean handling of utensils without changing gloves or washing hands> CDI-directed to change gloves and wash hands. Cleaned utensils run back through dish machine and handled properly.
2-301.15 Only wash hands in handwashing sink.-PF: Observed employee washing hands in wash bay of 3-compartment sink. CDI- moved employee to hand sink for washing 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 soiled utensils stored in bar handsink. CDI- sink cleared. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
No |
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 retained clam and mussell tags not dated with "last- used" information./. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 many items not date marked in walk-in cooler and freezer that had been prepared previous days.
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: Found many items that bore dates from more than 7 days previous. CDI- items voluntarily discarded. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oils at cook line not labeled. |
|
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 ice cream scoop in containerof water at room temperature. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-upon shelves of walk-in cooler. |