| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager.
Observed no one on staff with ANSI accredited food manager certification.
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met.
Observed no control over handwashing, utensil cleaning, and cooling. |
|
6
|
0
|
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 employee wash hands for 4 seconds. CDI hands rewashed.
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 come from behind counter and begin handling food without washing hands. CDI hands washed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw beef over papusa mix and raw beef over sauce in walk in. CDI items relocated. Repeat.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed employee use gloves for multiple tasks then continue food prep. CDI hands washed and gloves changed.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.
Observed head of lettuce, shredded lettuce, and cooked meat that was uncovered. CDI items covered. Repeat. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed sticker debris stacked on plastic and metal containers, onion slicer, bowls with food debris, pan, and two bins of utensils that was stored soiled. CDI items moved to sink for cleaning. Repeat.
4-501.114 Maintain sanitizer at correct concentrations. -P
Observed chemical dish machine that was inoperable and taken from facility. Facility is unable to adequately clean dishes without a machine and should have a working dish machine in house. Verification required.
4-702.11 Before Use After Cleaning - P. Sanitize before use and after cleaning. Observed employee clean juicer and did not santizer item. CDI item placed back in dirty bin for rewash. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed spicy salsa and salsa verde in an ice bath at 47F and asada in reach in at 48F. Repeat. Items separated to cool in cooler and discarded. Observed salsa verde, shredded lettuce, and salsa at 42-45F. Facility must maintain items at 41F as of January 1st. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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
Observed sliced tomatoes, lettuce, mozzerella, cabesa, chicharron, salsa verde, milk and sliced meat not dated. CDI items dated. Repeat. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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
Observed salsa that was prepped this morning cooling in big plastic container and covered. CDI items separated into smaller metal containers. Repeat. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed soiled sanitizer buckets.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed wet wiping cloths on counters. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf
Observed cracked bowl and raw carrots sitting on a broken glass shelf. CDI item discarded and items moved. Repeat. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 (B) System maintained in good repair - C
Observed leak underneath hansink. Repeat. |
|
53
|
0.50
|
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.
Observed cracked floor tiles and edging at corners of walk in and in dry storage area in need of repair. Repeat.
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed walls in kitchen and floors that were greasy and in need of cleaning. |