| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P. Employees must wash hands as often as necessary to prevent contamination and before donning gloves. Employees were observed changing gloves without washing hands. Observed another employee wash hands for 5 seconds. CDI by instruction |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. All TCS foods for hot hold must be held at or above 135F. Observed cooked peppers and onions stored off side of grill under 135F. Employee stated items were just cooked a few minutes prior. CDI food was reheated to 174F. REPEAT. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ensure foods that Time/Temperature Control for safety (TCS) foods that are ready-to-eat and held more than 24 hours must be date marked. Observed numerous foods that meet the criteria were not date marked. CDI |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing - C. TCS foods must be thawed under refrigeration, cool running water (less than 70F) or as part of the cooking process. Observed raw pork and raw chicken being thawed at room temperature. Observed tripe thawing in standing water. CDI by instruction. Pork and chicken were placed in walk-in cooler. Draining of water off tripe and placing 1/2 of quantity in walk-in cooler to aid in proper thawing process. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C. In use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. Observed wet wiping cloths on counter. CDI wiping cloths were placed in sanitizer solution. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C. Scoop handles must be stored above top of food in containers. Observed scoop handle stored in several containers. CDI scoops were repositioned with handle above product. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-205.10 Food Equipment, Certification and Classification - C. Food equipment must be certified or classified for sanitation by an ANSI accredited certification program. Observed rice held in unit labeled for household use only and TCS items such as salsa and rice water stored in cooler labeled for packaged products only. REPEAT. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF. The temperature of wash solution in manual warewashing equipment shall be maintained no less than 110F. Observed employee actively washing dishes at 88F. CDI compartment was drained and refilled with water above 110F. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered - C. A covered receptacle must be provided in women's restrooms. Observed no covered receptacle in women's restroom. |