| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation.-PF: Upon entry, no staff with managerial authority present.
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Found many prepared items not date marked or out of date. Observed bare-hand contact of ready-to-eat food. Observed improper knowledge of staff knowing when to wash hands.
CDI- PIC Danny Guerrero arrived shortly after inspection began. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P: Upon entry food worker cutting lemons with bare hand contact paused to put on gloves to continue after noticing inspection was commencing. EHS stopped employee before he handled food and directed to wash. Discussion with PIC. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
I 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P: Upon entry food worker was observed cutting lemons with bare hand contact to the food. CDI- lemons discarded and employee donned gloves before continuing. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed utensils and linen stored in a kitchen handsink. Observed same sink being used as a dump sink later. Ice was in sink.
6-301.11 Provide soap for handwashing at each handsink. -Pf: Observed no soap available at a kitchen handsink. Batteries replaced in dispenser. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Found ready-to-eat food stored under raw fish in prep cooler. CDI- foods re-arranged to afford protection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed slicer used previous day with significant dried food residue on and around blade. Observed food residue attached to dicer stored as clean. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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: Found gnocchi dated 5/23 in prep cooler. Risotto dated 5/30 in prep cooler. CDI- both items voluntarily discarded.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found many containers of bolognese, prepared eggplant, tomato sauce, heated brussels sprouts, heated broccoli, cooked vegetables, opened chubs of delimeats not date marked. PIC voluntarily discarded all and EHS witnessed application of bleach onto food. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Observed container of bleach not labeled. CDI-labeled |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squirt bottles of various oils unlabeled at cook line. Unlabeled container of sugar in dry storage. Repeat. |
|
39
|
0.50
|
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 dry wiping cloth stored on shelves with clean utensils. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Cleaned utesils being stored on drainboards of designated handsink at bar. Observed employee wash hands with utensils present. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Facility could not produce test strips for chlorine for use at bar dish machine. CDI- gave PIC a few strips until their own can be obtained. Verification needed. |