| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Person in charge does not have control over establishment. Please see report regarding other key violations. |
|
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. Observed employee beverage without a lid being stored in front of grill in a raw meat pan (empty) above a shelf of sauces. CDI Employee beverage discarded. |
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P
2-301.14 Wash hands after activities that contaminate them. -P
Observed food employee breaking dirty equipment/utensils down, take to ware washing then go to walk in cooler and donn gloves. CDI Food employee directed to discard gloves and wash hands. REPEAT. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed significant food debris in handsinks and drain full of food debris. CDI Spoke to PIC regarding this; will retrain staff and clean handsinks. REPEAT. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P
Observed raw shell eggs being stored in a container of mozzerella cheese. CDI Container was discarded.
Observed unwashed produce being stored over ready to eat foods in walk in cooler. CDI PIC and food employee rearranged and corrected during inspection. REPEAT.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.
Observed container of cabbage being stored on top of shredded beef directly. CDI Beef was discarded. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed large container of broth for chicken cooling not meeting the cooling parameters without interruption. See temperature chart. CDI Container was placed on ice bath and active stirring occurred. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of chicken breast, chile releno, and pan of tortilla wraps holding below 135 degres. CDI Items were discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed container of shredded chicken cold holding on shelf above45 degrees. CDI Shredded chicken was moved to walk in cooler for rapid cool down. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed container of beef prepared 2 days prior without a date marking. CDI Item was allowed to be backdated. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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 Observed large container of broth for chicken cooling in walk in cooler. Container was extremely large and plastic; not a good cooling method. CDI Container put in ice bath and active stirring. Please see temperature chart. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in the kitchen. Make sure have pest control address and keep doors closed. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. REPEAT
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed several wet wiping cloths on food preparation counters when entered food establishment. Make sure to keep wet cloths in sanitizer bucket.
Observed soiled wiping cloths laying on food/non food contact surfaces. Once towels become soil, laundered. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
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 utensil handles laying down on top of food ingredients. Observed large bowls being used as a scoop without a handle. CDI Both utensils removed. Make sure to use a utensil with a handle if being stored in container and keep handles off the food. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking. Make sure to spread out so equipment/utensils will air dry and sanitizer work properly. REPEAT. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed rusted shelves throughout establishment and uncovered food being stored below/above. Make sure to keep in good repair. REPEAT
Observed cuttting boards that are no longer capable of being cleaned effectively. Make sure to replace/repair. REPEAT
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed food establishment using drink coolers for holding potentially hazardous items (cheese, salsa etc). Drink coolers are not approved for holding PHF in this capacity. Please use approved equipment. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C Warewashing equipment should be cleaned every 24 hours, prior to use and as often as needed to avoid accumulation. Observed cleanside of baseboard and inside of warewashing with food debris/lime buildup. Increase cleaning frequency. REPEAT. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris throughout facility; on reach in unit doors, shelving, gaskets etc. Make sure to increase cleaning frequency. REPEAT. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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 missing tiles, cracked tiles, and grout throughout kitchen. Observed openings on walls in kitchen near hand washing sinks. Make sure to keep in good repair. REPEAT.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed splatter on walls throughout establishment. Make sure to keep clean; increase cleaning frequency. REPEAT. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone being stored on food preparation counter. CDI Employee cell phone moved. Make sure to store employee possessions in a manner where single service, equipment, utensils, food etc can not become contaminated. |