| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed 2 employees don gloves without washing hands. 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 sanitizer bucket stored in bar handsink. CDI bucket removed from sink.
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign posted at handsink in bar. CDI sign posted during inspection. REPEAT VIOLATION. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed shelled eggs stored directly above beef. Observed raw beef stored direct above milk in prep cooler. CDI items rearranged. REPEAT VIOLATION. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed 1 sanitizer spray bottle and one sanitizer bucket <50ppm. CDI bucket and bottled were refilled and tested at proper concentration. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pot of beans on stove beside papusa station at 106F. CDI beans were discarded. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut cabbage, 3 containers of cheese, sour cream, eggs, lettuce, tomatoes and 3 containers of salsa above 45F. CDI items were discarded. REPEAT VIOLATION. VERIFICATION TO ENSURE PREP COOLER ARE MAINTAINING AT PROPER TEMPERATURES. DO NOT USE FLIP TOP COOLERS UNTIL UNIT CAN MAINTAIN FOOD BELOW 45F. USE THERMOMETER TO TEST FOOD MORE FREQUENTLY. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed backdoor of kitchen open.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and fruit flies throughout facility. REPEAT VIOLATION. |
|
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 several containers wet stacked above 3 compartment sink. REPEAT VIOLATION. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed prep/flip top cooler and salsa cooler not maintaining food items below 45F. Observed rusted shelves in walk-in cooler and equipment throughout facility. REPEAT VIOLATION. |
|
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 food and grease residue collecting on equipment ledges, handles and shelves throughout facility. REPEAT VIOLATION. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. Observed handsink in kitchen without waste bin. |
|
53
|
0.50
|
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 standing water on floor throughout entire kitchen. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed one employee purse stored on prep shelf. Observed another employee purse stored on prep shelf above prep table. CDI items moved. |