| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P 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 One employee donned gloves without washing hands first; one employee washed hands for 4 seconds. CDI - Both verbally corrected; employee washed hands before donning gloves; employee washed hands for 20 seconds. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P 3-302.11(A) Separate the different types of raw animal foods. -P Raw chicken stored above raw beef in reach in freezer; raw shell eggs stored on top of flip top cooler. CDI - Raw chicken relocated to bottom shelf; raw shell eggs relocated to reach in cooler. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P One metal pan of slaw cooling from 2 days prior and still at 50F in the center. Discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Raw shell egg and papusa cheese mix held off temperature control and holding above 45F. CDI - Eggs relocated to reach in cooler for rapid cool down; papusa mix placed on TPHC. TPHC paperwork left with PIC to fill out. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No date marking system in place. CDI - Items were correctly back dated when staff were certain of dates prepared; all other cooked foods discarded. VR - Will return within 10 days to verify correction. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory missing disclosure statement, "these items may be cooked to order". Also, items offered under consumer advisory are missing asterisk to link the consumer advisory statement. VR - Will return within 10 days to verify correction. |
|
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 Multiple spray bottles of cleaners with no labels. CDI - All labeled during the inspection. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Slaw cooling in thick portion; also, rice and beans wrapped in plastic while cooling on ice baths. CDI - Slaw discarded due to cooling time violation (see number 18); wrap removed from rice and beans. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Raw chicken thawing under running water greater than 70F. CDI - Chicken processed and placed in reach in cooler to finish thawing. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
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 4-501.11 Maintain equipment in good repair. Observed hole in meat prep sink repaired with a material that is not smooth and easily cleansable. Recaulk between prep sink and wall; replace split gaskets on coolers where needed. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up of food debris from reach in cooler shelves and cooler door gaskets throughout. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. No cover on trash can in women's room. Install cover as required. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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. Clean floors under prep sinks and equipment; clean splatters from walls behind sinks.
Replace absorbant ceiling tiles in restrooms and one in kitchen with non-absorbant. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Provide at least 20 foot candles at dish washing area. Light panel is not functioning above three comp sink. Repair. |