| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed no managerial control of kitchen staff during the inspection. Observed multiple bare handing ready to eat product violations, handwashing violations, repeat improper cleaning of equipment violations. More staff training is needed. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee unable to explain any of the 5 symptoms on the employee health policy. CDI-Explained to the employee the 5 symptoms. more training is needed. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a cup of coffee stored on the shelf with no lid next to clean equipment. CDI-The drink was discarded. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
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 grab wet wiping cloth from the bucket to wipe down the counter and then immediately grab a piece of chicken without washing hands. CDI-Had the employee discard the chicken, discard gloves and wash hands. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee bare handing ready to eat chicken tenders, and an employee bare handing lemons for a drink. CDI-The drinks and chicken tenders were discarded. The employees were instructed to wash hands and don gloves. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple pieces of equipment with food residue buildup. CDI-The equipment was sent back to the dish machine for washing and sanitizing. 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 a container of black beans past the time/temperature requirements. CDI-The container was discarded. |
|
31
|
0.50
|
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 rice cooling correctly in the walk in cooler at 60F. The same rice was then bagged and tied off and placed into the nacho reach in cooler. The rice was not fully cooled. CDI-The rice was brought back to the walk in cooler and spread back out on the cooling sheet pans. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed a box of miscellaneous product stored on the floor outside. The box was wet on the bottom. CDI-The box was picked up off of the ground.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans stacked wet on the clean equipment rack. Ensure equipment is fully air dried prior to stacking. |
|
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 some shelves beginning to rust in the reach in coolers. Have replaced. Do not paint. |
|
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 buildup on the shelves in the walk in cooler, the chips and salsa cooler. Have cleaned. REPEAT. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at the 4-compartment sink. Have repaired. REPEAT. |
|
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 floors in need of repair. Have grouted. |