| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.15 Only wash hands in handwashing sink.-PF Observed employee rinse hands in preparation sink. Stopped her and directed to hand sink.
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee remove gloves and then put on gloves without first washing hands. Educated entire staff. |
|
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 hand sink at bar filled with utensils. Removed. Educated this may only be used for handwashing. |
|
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 Begin date marking items stored in the make unit on the cook line. i.e. hot dogs, pico de gallo, etc. |
|
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 Tomatoes cut today were at 53F in make unit top. They were not properly cooled to 45F or lower before being placed in make unit top. Moved to walkin cooler to rapidly chill. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tamarinds in box and chilis in box on floor in bar area. Moved off the floor. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towel on prep table. Move to sanitizer bucket. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
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 bowls being used to dispense dry beans and dry rice. Use handled scoop. Observed ice scoop handle down in the ice at the server station. Moved so handle was out of the ice. |
|
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. Observed numerous styrofoam cups stacked without protecting the lip of the cup. One remedy is to keep in plastic sleeve. |
|
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. Install baseboards beside prep sink, behind 3 comp sink and beside stove. Repair floor where damaged near stove. |