| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed employee wash hands with gloves on and return to task without changing gloves. Wash hands following proper procedure. CDI by instruction. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink used for water dispensing. Water filter removed from handsink. Repeat violation. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee wash hands with soiled gloves on and return to task without changing gloves. CDI by instruction.3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above ready-to-eat tacos and chicken tenders. CDI raw chicken placed on bottom shelf.3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed several dry goods stored in open containers without lids. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed black residue in ice machine. Verification required on 12/5/14. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
Yes |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed shredded chicken placed in reach-in cooler yesterday at 57F. CDI PIC voluntarily chicken was discarded. Observed slaw placed in walk-in cooler yesterday at 56F. CDI PIC voluntarily slaw discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
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 several items such as shredded chicken, chicken soup, cheese, sauces, lettuce not date marked. CDI items labeled. |
|
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 unlabeled spray bottles in kitchen. CDI items labeled. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed shredded chicken and slaw cooling in large plastic containers. Observed cheese cooling covered. CDI cheese uncovered. Verification required on 12/5/14 to ensure proper cooling procedures. |
|
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 several working containers of spices and oils unlabeled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed pan used to store fried chicken stored on trash can beside frier. CDI pan moved.3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed papusa making station directly exposed to splash contamination from handsink. Install at least a 12 inch barrier or move prep area. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 in-use utensils stored in standing water at 80F. CDI utensils moved to dish area. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed 2 coolers labeled "for bottled or packaged products only" with potentially hazardous products stored inside. REPEAT VIOLATION.4-501.11 Maintain equipment in good repair. Observed split gaskets on 2 reach-in cooler doors and 2 reach-in freezer doors. Observed prep cooler not operating. PIC stated repair company will fix cooler by EOB today..4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 deeply scored cutting boards. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food and grease buildup on shelves throughout facility. Observed food residue in gaskets and hindges of equipment. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food and grease buildup on floors and walls in kitchen. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C. Lighting shall be at least 20 ft candles at warewashing and handwashing areas. Observed lighting intensity to be 6.1 ft candles at warewashing area and 9.2 ft candles at handwashing area. Lighting intensity shall be at least 50 ft candles at food work surfaces. Observed light intensity to be 9.8-10.7 ft candles at work surfaces throughout kitchen. |