| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Chef changed gloves without washing hands in between. CDI - Verbal reminder; chef washed hands before donning new clean gloves. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Pan of raw beef stored in main kitchen handsink; no soap or paper towels at main kitchen handsink. Bar hand sink blocked by parts from drink dispenser. CDI - Soap and paper towels restocked; raw beef and drink machine parts relocated. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed tomatoes stored above ready to eat foods like cut peppers and onions. CDI - Cooler rearranged with correct storage order. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Raw beef, raw chicken, cut tomatoes, lettuce, queso cheese all holding above 45F in flip top cooler. CDI - All discarded. VR - Will returen within 10 days to verify correction. Facility is not to use this cooler until repaired. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
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 Ground beef cooling on stove top at 94F and raw chicken cooler in walk in freezer while tightly wrapped. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Frozen veggies fro use in papusa thawing in bag on counter top. CDI - Placed under running water in prep sink top thaw. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One food worker in kitchen prepring chicken with no hair restraint. Verbal correction. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wiping cloths held in solution that at 0ppm. CDI - Chlorine added to raise concentration to 200ppm chlorine. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Two boxes of single service plates stored on the floor near the rest rooms. Place these on shelves. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. One wire strainer worn with broken wires. CDI - Discarded. Low prep cooler holding contents at 50-55F. Will return for VR (see number 20). Walk in cooler shelves have chipping piant and rust. Repaint or replace. |
|
47
|
0
|
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. Clean build up of food debris from shelves in walk in cooler. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 - Provide at least 2 foot candles of light at ware washing areas. Lights over three comp sink not funtioning. Repair. |