| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 4 |
1 |
Proper eating, tasting, drinking, or tobacco use |
No |
No |
Yes |
Yes |
No |
Repeat:
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored uncovered/covered above prep surfaces in kitchen. CDI: discarded. |
| 6 |
4 |
Hands clean and properly washed |
No |
No |
Yes |
Yes |
Yes |
Repeat:
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 employees only wash hands for a few seconds than recontaminate hands by turning faucet off with bare hands. CDI: retrained employees; demostrated proper handwashing; hands were washed properly.
2-301.14 Wash hands after activities that contaminate them. -P. Observed employees re-entering kitchen from back door without washing hands prior to food prep. CDI: directed employee to stop and wash hands properly. Retrain employees on proper handwashing. Refer to handwashing signs.
VR by 6/7/19 |
| 8 |
2 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
Yes |
No |
Repeat:
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink at dish area blocked by rolling cart. Observed dishes stored inside sink basin. CDI: cart relocated and items removed from sink.
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at handsink close to cook station. CDI: soap provided in container temporarily. |
| 13 |
3 |
Food separated and protected |
No |
No |
Yes |
Yes |
Yes |
Repeat:
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produce in boxes stored above ready to eat food and vegetables that have been washed. CDI: storage order corrected.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw hamburger stored above deli meat inside low boy cooler close to main prep cooler. CDI: storage order corrected. Alter storage procedures, train employees, refer to storage chart, label shelving for proper storage order.
VR by 6/7/19 |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
Yes |
Repeat:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside walk-in cooler refried beans and soup in the center of the products at 43F. Observed inside seafood prep cooler ceviche, tilapia, and blue crab above 41F (see temp chart). Observed salsa including salsa verde and salsa rojo inside small flip top cooler above 41F (see temp chart). CDI: all items were either put on ice or transferred to walk-in cooler; technician was called. Beans and soup was transferred into smaller portions and stirred.
VR by 6/7/19 |
| 21 |
0 |
Proper date marking and disposition |
No |
No |
Yes |
No |
No |
General Comment:
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 one tub of chicharron inside walk-in cooler with incorrect date of 5/14/19. CDI: date corrected. |
| 41 |
0 |
In-use utensils: properly stored |
No |
No |
No |
No |
No |
General Comment:
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop handle stored in ice in kitchen and at wait station. |
| 45 |
1 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
Yes |
No |
Repeat:
4-501.11 Maintain equipment in good repair. Observed heavy leaks on inside bottom of main prep cooler and seafood prep cooler. |
| 52 |
0 |
Garbage and refuse properly disposed; facilities maintained |
No |
No |
No |
No |
No |
General Comment:
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed several items including trash, paint cans, extra equipment, etc. stored on ground outside back of facility. |
| 53 |
1 |
Physical facilities installed, maintained and clean |
No |
No |
No |
Yes |
No |
Repeat:
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 damaged floor tile in kitchen especially at dish area. |