| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 Observed employee washing dishes then return to preparing food without washing hands and changing gloves between activies. CDI PIC required employee to wash hands. Discussion with employee. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employee touching tortillas with bare hands. CDI tortillas voluntarily discarded. PIC discussed with employee glove/utensil procedures. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water turned off at cutoff value of handsink due to hot water knob broken. VERIFICATION REQUIRED. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored above raw pork and beef in walk-in cooler. CDI items properly rearranged.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed dry goods and peppers not stored properly sealed/protected. CDI items placed in sealed containers. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
Yes |
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 Observed beans, rice and carnitas prepared yesterday in reach-in cooler above 45F. See temperature chart for temperature observations. CDI all items voluntarily discarded. VERIFICATION REQUIRED. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beef, pork, chicken, pork belly and carnitas in hot holding unit below 135F. See temperature chart for temperature observations. CDI all items voluntarily discarded. REPEAT VIOLATION. VERIFICATION REQUIRED. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all TCS products in flip top/reach in cooler above 45F. See temperature chart for temperature observations. CDI items voluntarily discarded. PIC contacted maintanence. PIC instructed not to use cooler until unit can maintain all products below 45F. VERIFICATION REQUIRED. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
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 Observed tamales, pork, beef and rice not date marked. CDI products labeled. VERIFICATION REQUIRED.
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 Observed beef soup past time/temperature window in walk-in cooler. CDI soup voluntarily discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
Yes |
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 Observed products cooling tightly covered in large pots. Products must be seperated in to shallow containers and left uncovered until below 45F. EHS recommends cooling all products on metal sheetpans in walk-in cooler. CDI improperly cooled products voluntarily discarded. VERIFICATION REQUIRED. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
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 several dry good plastic containers not labeled in back storage room. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open dry good bags stored directly on floor in back storage room. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean dish storage in splash zone of handsink. CDI clean dish storage relocated. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
Yes
|
No |
4-301.12 Manual Warewashing, Sink Compartment Requirements - PF Observed 3 compartment sink not set up properly during manual warewashing. EHS observed employee holding dishes in first compartment, washing in second compartment and sanitizer in 3 compartment. REPEAT VIOLATION. CDI sink set up properly. Dishes are to be washed in first compartment, rinsed in second compartment and sanitized in 3rd compartment. Any cleaning/scrapping of dishes must be done in trash can, not sink. |