| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - CMust have a certified food protection manager on duty at all times during operation. Observed both PIC's not certified. CDI by instruction. Must have certification by 1/1/2014 to avoid two point deduction. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Properly wash, rinse and sanitize all food contact surfaces. Observed dirty utensils stacked in middle sink of 3 compartment sink and employee rinsing cutting board in sink, not following proper process. CDI by instruction. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PMaintain all cold foods 45F and below. Observed cheese filling for papusas in refrigerator 63F. PIC stated that filling was microwaved to pre-heat for papusa and placed back in refrigerator. CDI. Instructed PIC to pre-heat only enough filling for that order to pevent filling from being half-way heated and cooled repeatedly. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFAll potentially hazardous, ready to eat foods in refrigeration for more than 24 hours must be labeled with the date prepared/opened or discard date. Observed horchatta, shredded mozzerella, blocks of white cheese, cole slaw, green and red salsas with out dates. Observed date marking in place for most other required items. CDI by instruction. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PFProperly label all spray bottles to prevent accidental contamination. Observed one spray bottle of chemical labeled. CDI. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - CProperly label all containers of dry good items that are not readily identifiable. Observed several containers of dry good items (flour, sugar, salt) etc. not labeled. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-Service and Single-Use Articles-Use Limitations - CDo not re-use single service items. Observed multiple plastic gallon milk jugs being reused for the storage of juices, salsas and horchatta. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PFMaintain water in wash vat of sink at least 110F while washing utensils. Observed dirty water in wash vat of sink 91F. CDI by emptying and refilling with clean hot water. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - CProperly clean shelving and extra/unused utensils behind 3 compartment sink. Observed with food debris/accumulation. |