| 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.-P Observed several employees washing hands for 5-6 seconds. CDI by instruction. |
|
8
|
2
|
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. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer bucket at <50ppm. CDI bucket refilled to proper concentration.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed scoop stored as clean with food residue. CDI PIC stated scoop was trash. Scoop was discarded. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken and grilled chicken hot holding at less than 135F. See temperature chart for observations. CDI items discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in flip top cooler and walk-in cooler above 45F. See temperature chart for observations. CDI items discarded. Facility discontinued use of prep flip top cooler and walk-in cooler. PIC stated repair company will arrive this evening. VERIFICATION REQUIRED.
Observe facility serving salsa and potentially hazardous tomato sauce for multi-use at customer tables in reuseable containers. Facility must provide documentation stating salsa is not potentially hazardous or maintain salsa in temperature control and served in single service containers. VERIFICATION REQUIRED. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
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 2 pans of rice in reach-in without date marking. CDI items labeled.
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 Observed slaw holding above 45F. Slaw was date marked for 5/13. Items held at 41-45F must be discared within 4 days. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle unlabeled in kitchen. CDI bottle labeled. |
|
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 dry food not in original packaging without label. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and fruit flies throughout facility. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
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 facility cutting vegetables and cooling cooked chicken on 3 compartment sink. CDI items relocated.
3-307.11 Protect food from contamination sources not specifically noted by code. Observed tortillas stored in grocery bag. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans wet stacked.
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed items stored on floor in dry storage area. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed sticker residue left on several containers.
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 inside. REPEAT VIOLATION.
4-501.11 Maintain equipment in good repair. Observed flip top cooler/reach-in not maintaining food below 45F. REPEAT VIOLATION. Observed walk-in cooler at 55F. Observed split gaskets on 2 reach-in units. Observed rusted shelves in equipment throughout facility.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards deeply scored. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Facility could not provide correct color chart for test strips. |
|
47
|
1
|
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 food and grease residue on equipment and shelves throughout facility. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.-P Observed handsink leaking in kitchen.
5-202.13 Backflow Prevention, Air Gap - P Observed spray arm spring broken at dish machine. |
|
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 several tiles broken near dish machine.
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 debris collecting under equipment throughout kitchen and drink storage area.
6-501.114 Maintaining Premises, Unnecessary Items and Litter - C. Observed unused frier and freezer stored in facility. |
|
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 several employee phones stored on prep surfaces and shelves in kitchen. |