| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
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 several employees turning faucet handles off with bare hands after washing. CDI: addressed with PIC and corrected.
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 employee start work duties without washing hands first. CDI: addressed with PIC and corrected. Observed employee handling food then go to handle clean dishes without handwashing. CDI: employee corrected and hands properly washed. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General Comment:
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed employee filling container up with water at handsink. CDI: addressed with PIC and corrected. |
|
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 beef and chicken stored above ready to eat foods inside bottom of flip top cooler. CDI: storage order rearranged.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee at cook station crack raw egg then proceed to touch ready to eat foods without changing gloves and washing hands. CDI: addressed; employee washed hands and changed gloves.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several TCS food items uncovered inside walk-in cooler. CDI: all foods were covered. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed raw chicken only cooked to 150 deg F. CDI: reviewed final cooking temperatures; chicken was reheated on grill to 208 deg F. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat:
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no date labels on tamales, salsa verde, and fried chicken wings inside walk-in cooler that were made yesterday. CDI: properly date marked. Observed inside bottom of reach-in cooler chicken wings and bbq pork made yesterday not dated. CDI: properly date marked.
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 carne with 7 day expire date inside walk-in cooler. CDI: discarded. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
General Comment:
3-501.13 Use approved thawing methods. Observed several packets of food thawing in standing water stored in containers on floor underneath handsink. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
Yes
|
Yes |
Repeat:
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no thin probe food thermometer available. Facility has several thin masses of food including chicken, steak, etc.
Return visit needed by |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
Repeat:
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open. Repair broken fly fan at back door.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen area due to door being propped open. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
Repeat:
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several foods and drink mixes inside walk-in cooler stored on the floor. Observed a large container of tortilla chips and 2 boxes of whole tomatoes stored on kitchen floor. CDI: all items removed off of the floor. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Repeat:
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet soiled wiping cloths stored on prep surfaces that were not in use. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking pans on dish shelf in kitchen.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean pans stored on dish shelf with date label tape still attached. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat:
4-501.11 Maintain equipment in good repair. Observed torn gaskets on reach-in and prep coolers in kitchen. Observed low boy reach-in cooler not working inside kitchen. No food items were stored inside. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
Repeat:
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one side door open to dumpster. Observed grease container lid open.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash accumulation on ground at dumpster area. Observed broken prep cooler stored at dumpster area with lid open and standing water inside. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
General Comment:
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phones being stored on prep table. |