| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
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 employee use the 3-compartment sink to only rinse off hands after handling raw steak at the start of the inspection. CDI-Spoke with the manager about ensuring employees understand to use the hand wash sink for hand washing and to conduct a full hand wash with soap and water and paper towels.
*Afterwards, great hand washing occurred with all employees. |
|
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 an employee use the hand sink instead of the prep sink to fill up a plate of water and yuca to steam in the microwave. CDI-Explained that only hand washing should be completed at a hand wash sink. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf
Observed facility using grill and oven cleaner as a form of soap to wash the cutting boards and equipment prior to placing into the dish machine. Grill and oven cleaner should not be used in this form. It should be used according to the directions on the bottle. CDI-Stopped the employee and instructed to use regular soap and water. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Observed squeeze bottles of oil, and sauces with no label indicating the name of the food. Have labeled with the common name of the food product. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed wet cloths on the prep counter at the start of the inspection. When not in use, the wet cloths must be stored in a sanitizer bucket or put into laundry. REPEAT.
*Dry cloths are allowed as long as they are kept dry, and clean. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking. REPEAT. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed a damaged gasket to the walk in cooler door and the salad flip top cooler door. Have replaced. REPEAT. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf
Observed no hot water to the hand washing sink. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO VERIFY HOT WATER IS PROVIDED TO THE HAND SINK.
*All other sinks in the buildup were reaching required temperatures. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed cleaning needed to the floors of the facility. Have cleaned. REPEAT. |