| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
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 food employee not using a protective barrier when turning off faucet. CDI Food employee stopped and reviewed hand washing procedure. REPEAT Points not escalated due to protective barrier; not a P/Pf.
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 Observed food employee moving between clean and dirty at ware washing. CDI PIC coached food employee regarding hand washing.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee handling raw meat take gloves off and place new gloves on without a hand wash. CDI Food employee stopped and directed to wash hands. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer, dicer, can opener and other pieces of equipment stored as clean with food debris on them. CDI Items returned to ware washing. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P After discussion with PIC stated that chicken wings are par cooked in oven and wings do not hit 165 degrees. Food establishment does not have a written procedure in place. CDI Provided paperwork and reviewed with PIC and wings were placed in oven to hit 165 degrees. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed black beans, chili, queso, cooked apples, and rice that were placed in sham hot holding box to reheat at approximately 9 am. CDI Product was removed from sham box and reheated in microwave to above 165 degrees within 20 minutes of inspection. Make sure to follow procedure of reheating and ensure product is reheated to 165 degrees within 2 hours. |
|
18
|
0
|
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 queso cheese which was prepared last night still above 45 degrees. CDI Product was discarded. Make sure to hit parameters. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 queso which did not meet cooling parameters time/temperature due to cooling method; product is really thick and was placed in a deep plastic container. CDI Product was discarded and reviewed proper cooling methods with PIC. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oils and aqueous solutions not labeled. Make sure to label all working containers with a common name. |
|
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 live roach in kitchen. Observed some flying insects in kitchen. Make sure to have pest control address. |
|
45
|
0
|
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. Observed gasket no longer attached in reach in freezer. Observed nails in ice machine starting to rust; make sure to replace with corrosion resistant nails.
4-101.19 Nonfood-Contact Surfaces - C Nonfood contact surfaces shall be smooth, easily cleanable and nonabsorbent. Observed food establishment using aluminum to line shelves. Make sure to use a approved nonfood contact surfaces. |
|
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 in reach in units minor food debris in gaskets and shelving. Observed fan with significant dust near ware washing. Observed debris and build-up on sides of equipment. Observed nonfood part of milkshake machine (bottom side) with build up. Make sure to increase cleaning frequency. REPEAT. |
|
53
|
0.50
|
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.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Observed damage floor in front of cooler and line. Make sure to have repaired. REPEAT.
Observed absorbent tiles in secondary bathroom. Make sure tiles are smooth and easily cleanable.
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 floor behind equipment on line with build-up and walls in need of cleaning throughout kitchen. Make sure to increase cleaning frequency. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Lighting shall be at least 50 foot candles in areas where food prepation is occuring or food employees are working with utensils. Observed lighting near back flip top unit less than 50 foot candles. Make sure to have corrected.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone and various items being stored on storage rack with clean equipment. Make sure to have a designated area for employee possession to ensure contamiation will not occur of equipment, utensils or food. |