| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee wearing several gloves and switching between task without washing his hands. CDI-by instruction and employee hands washed and gloves changed. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks. -Pf Observed the water at handwashing sinks throughout facility less than 100F. VERIFICATION REQUIRED |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
n 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine at 0ppm sanitizer. CDI-machine was primed and reading at 50ppm.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black build-up inside the ice machine.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's
recommended cleaning procedure: Observed cavities of microwaves soiled with dried food residue. Suggest using a cover. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce holding above 45F in the prep line lettuce dispenser. CDI-product sent to walk-in cooler to cool. Check lettuce at the 4 hour mark to determine if needs to be discarded. Facility has 1 more hour to achieve proper cold holding temperature.
Observed raw fajita beef, turkey and cooked cooked chicken holding above 45F in the flip top cooler. CDI-product voluntarily discarded.
REPEAT |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 several food items held beyond the corporate use by date. Ensure products are being discarded as indicated. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees wearing rings and watches while preparing food. CDI-by instruction. |
|
45
|
1
|
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 several containers and buckets (for nacho chips) broken and in disrepair. Replace items as needed.
Observed rusted hooks for hanging utensils. Replace as needed.
Observed leak from Convotherm oven. Provide a catch plate for steam condensation. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Ensure drain plug on dumpster, waste containers is in place. Observed a missing drain plug on outside dumpster |
|
53
|
0
|
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 flooring in need of grout throughout facility |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C Observed employee purse stored on a shelf above utensils in bar area. CDI-purse relocated to designated area for employees.
6-303.11 Intensity-Lighting - C Observed no light in the walk-in beer cooler. Per PIC the light is on order. |