| 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 ManagerPerson in charge of facility is not certified. CDI by instructing to become certified before 1/1/14. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Handwashing Sinks, InstallationMaintain hot water of at least 100F at all handsinks. Observed no hot water at handsink in employee restroom due to valve under sink turned off. CDI by turning hot water back on. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use LimitationSingle use gloves must be used for one task only and discarded when damaged or soiled. Observed employee wearing gloves wash dirty utensils at three compartment sink and then begin to prepare food without changing gloves and washing hands. CDI by instruction. Employee discarded gloves, washed hands and put on clean pair of gloves before continuing. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain all hot foods 135F and above. Observed one pan of chicken/tomato dish 117-124F. CDI by reheating. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Ensure all potentially hazardous, ready to eat foods in refrigeration longer than 24 hours are labeled with the date prepared/opened or discard date. Observed several large tubs of tomales and opened wheel of cojita cheese not labeled with the date. CDI by instruction. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-203.11 Temperature Measuring Devices, Food-AccuracyObtain new battery for digital thermometer. Observed thermometer not functioning at time of inspection. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use LimitationAll cleaning cloths once wet or soiled must be stored in sanitizer in between use. Observed towel on front counter near steam table and on prep surface in kitchen. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying RequiredProperly air dry all utensils. Utensils may not be dried using cloths. Observed employee using cloth to dry clean utensils. CDI by instruction.4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore all utensils in a clean place to prevent possible contamination. Observed clean cutting boards stored behind faucet of food preparation sink while raw meat was thawing in sink. CDI by relocating cutting boards. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact SurfacesNon-food contact surfaces must be non-absorbant, smooth and easily cleanable. Do not line shelves or any surfaces with cardboard. Observed cardboard on several shelves and on top of prep unit in kitchen. |