| 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 employee scrub hands for less than 15 seconds before rinsing and then use bare hands to turn off faucets without use of a barrier. CDI - EHS directed employee to re-wash hands and scrub for at least 15 seconds then turn off faucets using paper towels. Hands re-washed.
2-301.15 Where to Wash - PF. Observed server bussing dirty dishes use rinse hose of 3 part sink to rinse hands and then dry on wiping cloth in lieu of washing. CDI - EHS informed PIC who directed employee to re-wash hands in correct sink using correct process.
2.0 point deduction |
|
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 front line hand sink with scrubber in basin, scrubber behind faucets, strainer with food residue in drain and to-go bags hanging down into the plane of the splash zone. CDI - PIC removed items from sink to make accessible for use. Do not store items in the sink or behind the faucets. Store to-go bags away from the sink to prevent contamination and to allow access to the sink for hand washing.
0 point deduction |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee using personal cell phone with gloved hands return to food prep duties wearing same soiled gloves. CDI - EHS informed PIC who directed employee to change gloves and wash hands. Gloves changed and hands washed.
1.5 point deduction |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed house made queso in double pan on flat top grill at 101f. PIC indicated queso had been removed from cooler and placed into pan on stove at 10:00 am, time now 12:10pm. Product re-heating for greater than 2 hours never reached 165f. CDI - PIC discarded.
0 point deduction |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pan of refried beans in holding drawer at 121f. CDI - Beans reheated to above 165f as they had been in holding unit less than 2 hours.
0 point deduction |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all TCS food items in prep cooler reach in at pass through window holding above 41f. See chart. Ambient air temperature of unit at 47f. All TCS foods in unit voluntarily discarded as they had been stored in unit overnight. Do not store TCS foods items in the unit without using an additional cold holding method such as ice until the unit has been repaired and is consistently maintaining TCS foods at 41f or lower.
Observed WIC at beginning of inspection to be slightly elevated holding some TCS foods at 42-43f. See chart. WIC air temperature showing high readout above 41f. EHS follow up approximately 1 hour later WIC ambient air temperature had dropped to 38f and TCS foods were at 41f. At end of inspection, ambient air temperature noted to be at 41f. PIC to have unit serviced as air is not consistently maintaining food temperatures at 41f or lower.
Verification Required. REPEAT 1.5 point deduction |
|
21
|
1.50
|
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 various house made items in walk in cooler with expired date marking including salsa roja 8/18 and salsa verde 8/22, black beans 8/23. CDI - PIC discarded.
1.5 point deduction |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bucket of sanitizer in use at front line with grater than 200ppm cl in solution - bleached out indicator on test strip - at toxic levels. CDI - PIC diluted to below 200ppm cl.
0 point deduction |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed squirt bottle of sour cream stored laying directly in food items at prep line. Hand contact surfaces of bottle in direct contact with food. Do not store squirt bottles or other items in food.
0 point deduction |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet soiled wiping cloths laying on equipment surfaces and repeatedly used without placing into sanitizer solution. Once a wiping cloth has been used, remove it from the kitchen to soiled linen or placed it into sanitizer solution if it will be used again.
3-304.14 Wiping Cloths, Use Limitation - C. Observed various employees wearing soiled wiping cloths tucked into aprons and wet wiping cloths used to stabilize cutting boards in prep area. These are not approved uses for wiping cloths. Do not wear wiping cloths as they become hand contamination areas. Do not place wet wiping cloths under cutting boards - use alternate methods to stabilize them.
REPEAT 0.5 point deduction |
|
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 multi use cups stored stacked together wet at utensil area. Air dry items before nesting together. REPEAT 1.0 point deduction |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed various non-food surfaces of equipment including shelving, exteriors of bulk food containers, etc. with buildup needs cleaning. 0 point deduction |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed faucet at 3 part sink hot water handle needs repair and water faucet leaking temporary repaired with rubber glove. Repair.
0 point deduction |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter on ground in dumpster enclosure needs cleaning. Several wooden pallets piled around enclosure need removal.
5-501.116 Cleaning Receptacles - C. Observed excessive buildup and debris on grease receptacle needs cleaning or replacement.
Dumpster is shared. Contact property manager and/or adjacent tenants to have area cleaned and emptied of items that could attract rodents.
0 point deduction |
|
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 low grout lines in some areas of main kitchen floor areas needs repair.
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 debris on floor under equipment at front line area. Clean to prevent pests.
0 point deduction |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed various personal items stored on equipment in kitchen area including food/beverages, cell phones, etc. Designate an area away from food and food contact items fo the storage of employee items.
0 point deduction |