| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. Wash hands before donning gloves and between gloves uses. -P- Observed employee preparing raw foods with gloved hands. Employee discarded the gloves and donned new gloves without a hand wash to prep RTE foods. CDI- Before cross contamination occurred EHS instructed employees to wash hands after glove changes from raw to RTE foods. After instruction was provided EHS observed proper hand washing. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink.- Observed no hand wash sign at the bar hand sink. EHS provided PIC with MCPHD hand wash sign. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed raw shrimp being prepared on a cutting board that an employee used with RTE vegetables without cleaning the cutting board after using it for raw shrimp. CDI- Employee voluntarily discarded the vegetables and cleaned the cutting board properly. PIC stated there is a cutting board for each item. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed soda nozzles with brown debris build up. Also observed several vegetable slicers and utensils stored clean with minor food debris left on them. CDI- PIC had an employee clean all items properly. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed diced tomatoes (43F), grilled peppers (44F), cut lettuce (43F), red salsa (44F), and green salsa (42F) all above 41F. CDI- PIC placed the items on a 4 hr TPHC (10-2PM). NOTE: EHS provided PIC with a TPHC form. If TCS foods are not kept at 41F or below they must be on time prior to 42F and above or discarded. |
|
21
|
1.50
|
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 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed chicken, diced tomatoes, pico, cut lettuce and salsa all without dates in the flip top. PIC stated a larger container in the walk in had the dates to the items in the flip top. CDI- PIC was able to date items with the corresponding date. PIC was informed all TCS foods must have a date label on all containers. |
|
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. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed employee cooking and preparing foods while wearing watches and hair on the head without a head cover. |
|
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. - REPEAT- Observed floor damage throughout the kitchen. Cracked and chipped tile has been noted throughout the facility. Also observed grout in need of replacement throughout the kitchens floor. Also observed walls throughout the facility with damage and in need of repair. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee phones, speakers, and bags stored on food prep areas and with clean equipment. |