| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General Comment:
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Bottled employee drinks on shelf above flip top prep coolers in kitchen. CDI: by discarding. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
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. Wait staff observed handling clean dishes after handling soiled dishes from tables without washing hands. Employees observed returning back into kitchen from back door without washing hands before continuing back to work station. CDI: training provided; hands properly washed.
2-301.14 Wash hands after activities that contaminate them. -P |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Repeat:
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Mutiple trays stored inside handsink at dish area and sink was blocked by cart of dishes. CDI: trays removed and cart relocated. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General Comment:
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Beans made yesterday inside walk-in cooler without date. CDI: by dating.
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. Salsa made on 5-8 and queso mozzarella made on 5-6 inside walk-in cooler with incorrect date according to PIC. CDI: by placing correct dates on products. |
|
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. Salsa, beans, and chicken soup cooling in large batches inside walk-in cooler and freezer. Beans and soup were not being actively stirred and salsa was covered. CDI: salsa transferred into 2 separate containers and placed in walk-in freezer; beans and soup stirred. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
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 boxes of chicken stored on the floor in walk-in freezer and food items not covered inside walk-in cooler. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Repeat:
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Multiple wiping cloths laying on counter and prep surfaces not in use and wiping cloths stored under cutting boards. 3 red buckets of bleach sanitizer reading 0ppm when checked. CDI: corrected to 50ppm. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes wet stacked on back shelf above 3-comp. |
|
52
|
0.50
|
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 lots of unused broken equipment stored on premises at back area of facility including dishmachine, fryers, 3-comp sinks, prep sinks, etc.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid missing from dumpster, side door open to dumpster and grease receptacle. |