| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
No |
Yes
|
No |
2-301.14 When to Wash - P. Employees must wash hands as often as necessary to prevent contamination and before donning gloves. Observed employee handle chemicals and put on new pair of gloves without washing hands prior. CDI by instruction. Employee washed hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF. Each handwashing sink must be supplied with individual disposable towels. No towel at handsink in kitchen area. CDI- refilled towel dispenser. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P. Food contact surfaces shall be clean to sight and touch. Observed black residue in ice machine. Observed soiled utensils stored as clean. Observed microwave soiled with food debris. CDI ice machine cleaned during inspection. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Ensure all hot time/temperature control for safety foods (TCS) are maintained at or above 135F. Fried chicken stored in stove that was not turned on. Chicken was 57F. Items were voluntarily discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-102.11 Common Name-Working Containers - PF. Toxic substances shall be labeled. Observed 3 sanitizer bottles unlabeled.7-204.11 Sanitizers, Criteria-Chemicals - P. Sanitizers must be at proper concentration. Observed 3 chlorine sanitizer bottles >200ppm. CDI bottles refilled to proper concentration. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing - C. TCS foods must be thawed under refrigeration, cool running water (less than 70F) or as part of the cooking process. Observed raw shrimp being thawed in soiled standing water. Temperature of chicken was 70F. CDI by instruction. Shrimp was voluntarily discarded. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C. Once removed from the original packaging, food shall be labeled unless readily identifiable like pasta. Observed food containers unlabeled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C. Food shall be stored at least 6 inches above the floor. Observed food boxes stored on floor in walk-in freezer. Observed tortillas stored uncovered. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C. Food employees shall wear an effective hair restraint. Upon entry, observed 2 food employees without hair restraint. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C. In use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. Observed wet wiping cloths used under cuttingboards. Do not use wet wiping cloths under cuttingboards. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C. Air dry pans before stacking. Numerous pans and plastic containers stacked without air drying. Utensils stored wet in utensil pan at hot holding unit. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C. Observed split gaskets on under-grill cooler. Observed rusted shelves in walk-in cooler and papusa prep cooler.4-501.12 Cutting Surfaces - C. Cutting surfaces shall be replaced or resurfaced when they become scored or pitted. Observed several scored cutting boards. REPEAT VIOLATION.4-202.11 Food-Contact Surfaces-Cleanability - PF. Food contact surfaces shall be smooth and easily cleanable. Observed utensils broken, cracked and melted. CDI utensils discarded. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C. Nonfood contact surfaces shall be kept clean. Observed food residue on equipment and gaskets throughout kitchen. REPEAT VIOLATION. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 System Maintained in Good Repair - P. Plumbing system shall be maintained in good repair. Observed faucet broken in women's restroom. REPEAT VIOLATION. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.111 Area, Enclosures and Receptacles, Good Repair - C. Observed food debris on ground around dumpster. REPEAT VIOLATION. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.114 Maintaining Premises, Unnecessary Items and Litter - C. Facility shall be free on nonfunctional/unnecessary equipment. Observed several nonfunctioning pieces of equipment inside and outside facility. Replace/Repair or remove equipment from facility. REPEAT VIOLATION. |