| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
Repeat:
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple employee drinks uncovered and covered stored above and on prep surfaces throughout kitchen area. CDI: drinks were either discarded/relocated. |
|
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 turning faucet handles off with bare hands after washing. CDI: corrected; training provided; hands washed properly.
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 employee at dish area handling soiled dishes then handling clean dishes without removing gloves and washing hands. CDI: employee addressed; hands were washed.
2-301.14 Wash hands after activities that contaminate them. -P. Observed employees return to work from back door without washing hands. CDI: employees addressed; hands washed.
2-301.15 Only wash hands in handwashing sink. -PF. Observed employee wash hands at 3-comp sink. CDI: hands were washed properly at handsink. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw beef stored above limes inside walk-in cooler. CDI: storage order rearranged.
3-302.11(A) Separate the different types of raw animal foods. -P. Observed chicken stored above beef inside walk-in cooler and reach-in cooler inside kitchen. CDI: storage order rearranged.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed foods uncovered inside walk-in and dry goods uncovered in back storage area. CDI: all items were covered. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
General Comment:
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ice machine with build-up. CDI: cleaning process started. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat:
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 no date on beef that was made yesterday inside walk-in cooler. CDI: properly dated. Observed products incorrectly dated for 8/28 inside walk-in cooler. CDI: properly dated to today 8/29. Improvement has been noted on items being dated properly. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat:
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 several foods cooling in large containers containing large batches including tamales, beans, tomato sauce, etc. CDI: all products moved to one of the safe cooling methods were products can cool rapidly. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
General Comment:
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen. Ensure back door stays closed and not left open for long periods of time. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Repeat:
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping cloths not in use on prep surfaces. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
Repeat:
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 bowls and containers being used to dispense dry good products. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans and containers wet stacked on dish shelf. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat:
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Worn/gouged cutting boards observed in kitchen to be used. Some cutting boards have been replaced.
4-501.11 Maintain equipment in good repair. Observed rusted shelving inside walk-in cooler and reach-in coolers in kitchen. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment:
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on shelving inside walk-in cooler. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
General Comment:
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both side doors open to dumpster. Observed one lid open and the other lid missing. Observed grease container lid open. |