| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
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 dish washer handle soiled utensils then handle clean. Stopped, educated and PIC directed..
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 employee washing hands and using hands to turn off faucet knobs. Use paper towel or some barrier to prevent contamination of hands. Demonstrated.
-2pts- |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P
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 beef stored above fish and shrimp in reachin cooler.
Observed raw eggs stored above bananas and onions stored below raw chicken and unwashed vegetables stored above washed vegetables in walkin cooler. Rearranged all.
REPEAT -3pts- |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed refried beans at 128F in hot well. Reheated on stove to 171F+.
-0pts- |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed flip top prep unit across from griddle not properly functioning. Foods were holding between 45F and 55F, including taquitos, cheese, chicken, guac, pico, tomatoes, etc. All product was removed and placed in walkin cooler to rapidly chill. Service provider was contacted and arrived during inspection. Do not use this unit until it's properly functioning. Facility will use smaller prep unit for lunch rush. Return visit required. -1.5pts- |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed shrimp sitting out on prep table thawing. Advised they could use refrigerator or running cold water. They moved to walkin cooler. -.5 pts- |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of bananas, container of onions on floor of walkin cooler. Move to shelving. Observed bag of rice on floor in small dry storage area. Move to shelving. -1pt- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board at hot line is deeply etched and in need of replacing or replaning.
4-501.11 Maintain equipment in good repair. Observed large containers used for rice and sugar with broken lids. Replace lids. -0pt- |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed throughout. Clean the handles of the refrigeration equipment, the thermometer, the shelving in the walkin cooler and the side of the grill where grease has accumulated. -.5pt- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 floor grouting needed in various spots in the kitchen. Observed baseboard needed in bar area. Observed wall damage at 3 comp sink, by can wash and at back door. Remove old caulk from behind the dish machine and 3 comp sink and reseal. -0pt- |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting. Replace the burned out ceiling light in women's restroom to provide adequate lighting. -0pt- |