| 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. - 1 pt.
Observed uncovered drinks stored improperly throughout kitchen. CDI: drinks discarded. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
Repeat: 2 pts.
2-301.14 Wash hands before donning gloves and between gloves uses. -P
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P
2-301.14 Wash hands after activities that contaminate them. -P
Observed mutiple handwashing issues below:
Observed employees leaving to go outside with gloves on and return to the kitchen and continue food handling duties without removing gloves and washing hands.
Observed employee mopping floor and then continue food handling duties without washing hands.
Observed another employee blow in gloves then put on gloves without washing hands.
Observed another employee blow his nose with paper towel then continue handling food without washing hands.
Observed dishwashing employee handling soiled dishes then clean dishes without first washing hands.
CDI: all handwashing and glove handling procedures were addressed and reviewed with manager on duty; gloves were discarded and hands were washed. Education was provided on site regarding proper handwashing. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- 1.5 pts.
Observed employee at front cook line bare handing tortillias. CDI: by instruction to discarded product; gloves donned. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General Comment: 0 pts.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed employee fill up water in pot at kitchen handsink. CDI: by instruction to only use for handwashing.
Observed handsink at dish area blocked by cart. CDI: cart relocated. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
Repeat: 3 pts.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw burger patties stored above ready to eat foods including cheeses and cut veggies. CDI: products rearranged; burger patties moved to bottom shelf.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.
Observed foods uncovered in walk-in cooler. CDI: products covered.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P
Observed unwashed produce in boxes stored above washed and ready to eat produce in walk-in cooler. CDI: storage order rearranged. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf 1.5 pts.
Observed high temperature dish machine only reaching 148F when checked with dish plate dishwasher tester. 4 cycles ran through. Dish repair service was called in. 3 compartment sink was set up. CDI: owner arrived and repaired dishmachine; now sanitizing properly; dish plate tester now measuring 173F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 1.5 pts.
Observed food items inside cooler drawer reading above 45F. According to PIC on duty, items had only been in cooler for an hour. Observed door to cooler drawer to closing properly. CDI: food items moved to walk-in cooler to rapid cool. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
General Comment: 0 pts.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed employees handling food with bracelets, watches, and no hair restraints. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat: 1 pt.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed pans wet stacked on back shelf. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat: 1 pt.
4-501.11 Maintain equipment in good repair.
Observed torn gaskets at both reach-in coolers and make table on cook line and make table on front line. |