| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 ice in hand washing sink upon arrival to inspection. Ice was melted before handwashing. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed chicken inside of walk in unit stored over pork chops. Foods were reorganized during the inspection. Storage handout given during the inspection.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed foods fully cooled prepared days before without cling wrap or lid attached to protect foods. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several foods on the line above temperature threshold. (see temperature log) Foods were prepared and placed directly inside of unit or over-stacked. Foods in between 42-45F were cooled during the inspection. Foods above 45F were discarded during the inspection. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
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 foods without date marks being labeled during walkthrough of inspection. Ensure that ready to eat foods are properly date marked for 7 days. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
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 multiple products (Pico, tomatoes, lettuce, mozzarella, queso fresco, feta,) in the flip top prep unit
holding above 41F, see chart. Through discussion with PIC, products were prepared this morning and put directly into flip top unit. Products were
also thickly stacked in metal containers, above fill line. Foods were moved to walk in unit to fully cool |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout the kitchen. Be vigilant in efforts to further control the spread of pests. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of food
stored on the floor during inspection. Observed multiple bus tubs of bananas stored on the ground in the walk in cooler. REPEAT |
|
38
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees without proper hair restraints upon arrival. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets stored on floor. |
|
41
|
0.50
|
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 handles making contact withsugar and ice during the inspection. Observed knives stored in between handwash sink and splash guard. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C Observed bus pan containers wet stacked during the inspection. Food establishment shall implement pyramid stacking to effectively air dry dishes. Example shown. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Ensure that single service articles are stored inverted or with another form of approved protection. Observed single service containers left open- ended during the inspection. Inverted during the inspection. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets in reach in freezer visibly torn and need replacement. Gasket starting to peel in walk
in cooler. PIC stated he is aware of the issue and has already ordered new gaskets to be installed. Observed invoice for ordered gaskets. No points. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can inside of women's bathroom. |
|
52
|
1
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with tight fitting lids, but the side
doors were open during inspection. Note: point deduction remained the same due to marked improvement in cleanliness of the area |