| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
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 food employee recontaminate hand by touching faucet handles with bare, clean, hands. Ensure barrior is used to close faucet, to prevent recontaminating hands. CDI, food employee was corrected by instruction, food employee proceded to wash hands using correct procedure. |
|
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 tcs foods hot holding at temperatures under 135F. PIC returned foods to stove to reheat. Queso and chilli was removed from stove 10 minutes prior to EHS checking temperature. Queso reached 180F chilli and reached 200F. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS foods in prep table infront of grill, failing to hold temperatures at or below 45F, see tem chart. PIC stated the last temperature check was done early in the morning, temperatures were checked at 3:30 pm. CDI, PIC voluntarily discarted foods suspected of being out of temperature for the last 4 hours. Repeat |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 large portions of lettuce in large, covered plastic containers in reach in cooler. Observed temperature of lettuce not dropping after moving lettuce to ice bath. CDI lettuce was moved to walk in cooler, placed opened shallow pans and placed in walk in cooler, lettuce reached 43F. |
|
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 several working containers throughout the facility with products not easily identifiable, without identifying label. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored in sanitizer concentration less than 50ppm quatt. |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
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 in use utensils held in 120F water. Repeat |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal, plastic and other utensils stacked wet. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors at dumpster. Ensure doors are kept closed.
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug at garbage dumpster. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored on couters throughout the facility, including coffee cups without lids. |