| 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 employees rinse hands with water instead of following correct hand wash procedure. CDI, employees washed hands with soap and followed correct hand wash procedure. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle soiled cloth and proceed to handle raw protein to grill. CDI, protein and gloves discarded. Observed employee don new gloves after washing hands. EHS advised employee to discard gloves after soiling. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled plates stored as clean and vegetable processor with leftover debris from previous use. PIC states equipment is cleaned after every use. CDI, items removed for Washed/Rinsed/Sanitize. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed raw chicken and cooked chicken cooling at slow rate. PIC states items were cooked and prepared at 10AM. CDI, items relocated to smaller containers to cool. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese popusas cold holding above 41F at cooler drawer. PIC states popusas were prepared at 9AM before placing in cooler. PIC states popusas are cooled at walk in before placing in drawer. CDI, items moved to walk in to cool. Points stayed the same due to only one item out of temperature. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure on menu for shrimp ceviche. PIC states shrimp is usually heat treated before serving but facility has customers that ask for it raw. EHS advised PIC that any items served raw or undercooked shall have disclosure and reminder on menu, even if item is not ordered frequently. PIC states consumer advisory shall be added to menus. Verification required. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat: 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 cooked and raw chicken cooling in packed containers covered with Saran Wrap. PIC states raw chicken is going to be cooked later in the day and cooked chicken is for later use. CDI, cooked chicken relocated to smaller pans and uncovered. Raw chicken cooked. EHS advised PIC that raw proteins shall stay cold and shall be cooled to 41F or below, regardless of cooking intentions. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed chorizo thawing on counter. |
|
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 at prep unit with no label. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat: 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 missing flor coving at walk in cooler and broken/missing tile at kitchen area. Need repaired. |