| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on food prep surfaces during food prep. CDI- drink was removed. . |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed several employee not wash hands between donning gloves after performing a different task. CDI- Instructions were given to employees on when to wash hands. Employees washed hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed spoons in hand sink near walk-in cooler. CDI- Spoons were removed. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed strips of pork that were laying on metal rods with blowers on either side of the rod. It appears that facility is attempting to dry meat product. CDI- 20 lbs of pork were denatured and discarded into trash. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed container of raw beef stored above drinks in walk-in cooler. CDI- Container of beef was placed were no cross-contamination could occur. Observed cooked shrimp and snow crablegs stored next to containers of raw shrimp and crablegs with not barriers. CDI- barriers were put in place to protect product from cross-contamination. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194 F, or less than (1) for a stationary rack, single temperature machine, 165 F. Dish machine peaked at a temperature of 147 F after running several times. CDI-facility will use single-service items. VR- facility has up to ten days to repair unit.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT:
(a) At a frequency specified by the manufacturer, or
(b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. VR- facility has up to ten days to clean unit. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of sliced ham in prep cooler that was 51 F. CDI- Container of ham was discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of degreaser that were not labeled. CDI- spray bottle was labeled. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several roaches crawling in dish machine in kitchen area. Last pest control treatment was 10/17/2019. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several containers of food product stored on the floor in walk-in coolers. CDI- Items were placed in the floor. Observed containers of chicken tamales that were stored in freezer with uncovered exposed product. CDI- Containers were covered. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several damp wiping cloths stored on surfaces near meat grinder in-between use. CDI- Wiping cloths were placed in container of sanitizing solution. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers that were stacked wet. Also, observed an employee drying plates with a cloth. CDI- containers were seperated and allowed to air-dry. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification - C Observed Non-NSF burners being used to cook tamales. Also, discovered two grills being used in back of facility to cook chicken. PIC stated that the chicken will not be sold in facility, but was for his son's birthday party later that day. Grills were also within ten feet of facility. Chicken was removed from facility. Facility was given the name and phone number to contact our plan review department to received possible approval for grilling outside. |
|
47
|
0.50
|
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 cake-in food debris on exterior of slicers, grinders, oven, and refrigeration units in kitchen and market area. Observed debris undernear prep stations in market area. Observed food debris on exterior of dish machine. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.15 Outside Receptacles - C Observed three bags of trash on top of lid to garbage dumpster. CDI- bags were placed inside of dumpster. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
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 rotten pork, beef and fish underneath prep stations in market area. Observed splash on walls behind prep stations. Clean floors in corners and under equipment in market and restaurant area. |