| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
Yes |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC was unable to identify the employee health policy even when pointed out, PIC referred to an inspection report and was unable to discuss the employee health policy. VR- provide signed copies of employee health policies to ensure understanding. |
|
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 2-301.14 Wash hands after activities that contaminate them.-P Observed an employee move from handling raw chicken to handling cooked food without washing hands or changing gloves. Employees were also observed working in and out of the walk in coolers and returning to the cook line with proper glove change or hand washing. CDI- by education and redirecting the employee to properly remove gloves before leaving cookline to perform other duties that may contaminate hands and washing hands upon return. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee scooping out raw chicken with gloved hands and with the same gloves touch a cooked pupusa. Observed raw beef stored over yucca and other precooked items inside the reach in freezer. CDI- by disposal of the cooked pupusa and moving the raw beef to a bottom shelf below cooked items. Employee removed gloves and washed hands. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Properly wash, rinse and sanitize prior to use. Observed a spatula washed at the 3 comp sink to return to the cook line without sanitizing. CDI- employee was stopped and the spatual was ran through the properly sanitizing dishmachine. Employees educated on proper W/R/S. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken stored below 135F (see temp observations chart). CDI by reheating to above 200F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced cheese overstacked in the prep cooler above 45F and shredded cheese not properly cooled stored on the unit to serve above 45F also (see temp observations chart). CDI- by removing the overstacked portion of cheese and the shredded lettuce to cool down inside the walk in cooler. Education provided on fill lines and overstacking. |
|
21
|
3
|
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 milk opened with the intent to stored for up to 2-3 days with out a date label. Observed a pan of shredded cabbage stored in the walk in cooler missing a date label. PIC stated smaller container may have come from the larger batch. Advised the PIC to label smaller batches to keep track of when they are made since PIC stated he was not certain if the product came from a main batch. CDI by properly date labeling while onsite. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed glass cleaner stored with paper towels and other cleaner stored with single service items. CDI by removing. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee on cook line wearing a bracelet. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
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. Provide scoops with handles for dispensing food products. Observed gloved hands being used to dispense several products. Observed scoop handle submerged in flour container. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a small stack of plastic containers stacked while wet. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed a box of napkins stored on the floor behind the front register. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gaskets on the 2 door under counter reach in cooler on the cookline. 4-502.11(A) Maintain utensils in good repair. Observed cracked plastic food containers. Replace as needed.
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed flour stored inside trash bags. Advised to provide food grade bags for storage. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed spatulas being washed in wash solution at 104F. CDI by instructing to wash in the dishmachine. |
|
47
|
0
|
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. Minor cleaning needed on shelving on the cookline. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in femal restroom. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed the dumpster lids open and plug missing. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed old pallets/wood stored behind the dumpster. |
|
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 an employee coat and purse stored with dry food products. |