| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinking in area where chips are prepared. CDI - Drink removed from the area and other drinks in facility were moved to a lower shelf. -2- REPEAT |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed employee preparing chips by manually squeezing lime juice over them and then refilling containers of kosher salt, add more salt to chips, without washing hands. CDI - Employee washed hands and then resumed work.
2-301.15 Only wash hands in handwashing sink.-PF Observed plastic bag and lettuce in front hand sink basin, as well as a straw in the first rear hand sink. CDI - PIC cleaned out sink basins. -2- |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
•5-202.12 Provide at least 100F water at handsinks.-Pf Observed front hand sink with water at 80F. PIC stated maintenance worked on the sink and when they finished the hot water nozzle no longer supplied water to sink. CDI - Maintenance request submitted for repair. VR required no later than 09/26/2015. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed two buckets of quat sanitizer at front line with 0 ppm concentration. CDI - Buckets refilled with appropriate concentration of quat. -3- REPEAT |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed brown rice at 110F in steamer table. CDI - PIC reheated rice to 145F. -1.5- |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of salad lettuce in an ice bath at 50F. CDI - Container placed in wal in cooler to cool and more ice was added to ice bath so that the pan is submerged. Actively stir product to distribute the temperature. -0- |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee at front line with long hair not effectively restrained by hat. CDI - Employee pulled hair back to provide total coverage by hat. -0- |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet staked pans on drying rack to the right of the 3-comp sink. CDI - PIC instructed not to wet stack pans. Use pyramid stacking or other method to allow items to air dry. -1- REPEAT |
|
47
|
0
|
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 around the inside corners and around the chute of the ice machine. Clean. -0- REPEAT |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed front line sink with drain removed and pipe sticking up out of bottom of basin. Repair sink. |
|
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 first hand sink inside kitchen without waste receptacle. Provide trash bin at hand sink. -.5-
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed pallets and prep cooler in community dumpster corral. PIC stated the prep cooler was taken out of this facility. Discard. |