| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 Certified Food Protection Manager. - No person in charge available until 20 minutes into inspection. All PIC shall have a certified food protection certification.
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - Employees are not aware of how to properly wash hands and where to wash. Employees are not aware of separating hot dogs and taquitos from cooked to holding to ensure that customers receive a fully cooked product. And employees are not aware of hot holding temperatures. It is the duty of the Person in Charge to ensure that all employees comply with rules and regulations of the food code. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P - Observed food employee wash hands in dump sink with only water. CDI- Employee rewashed hands properly at the hand sink and with soap.
2-301.15 Only wash hands in handwashing sink.-PF - Employee washed hands in dump sink. CDI- Employee rewashed hands in hand sink.
2-301.14 Wash hands before donning gloves and between gloves uses.-P - Employee donned gloves without properly washing hands. CDI- Employee removed gloves and washed hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf - No soap in restroom. CDI- Soap placed in restroom.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - No paper towels at front line hand sink. CDI- Paper towel placed at sink., |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Repeat - Some hotdogs and taquitos on roller read 119F and 125F. Some wings read 117-131F. Pizza read 124F in some sections. CDI- Hotdogs, taquitos, and wings were reheated to 135F +. Pizza was voluntarily discarded.
Foods shall be maintained at 135F or above at all times. Use a thermometer to ensure that foods are maintained at proper temperature. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 0 pts - Hotdogs and taquitos are not dated when open. Hot dogs must be dated when opened and can be maintained in establishment for 7 days with day of opening as day 1. CDI- Items were dated with date that hotdogs were received.(5/19) |
|
40
|
0
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Washing Fruits and Vegetables - C - 0 pts- Apples are not being washed in establishment. CDI- A sign stating wash before eating was placed above apples. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. - Single service cups stored in restroom that is no longer being used. Remove single service articles. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Cleaning needed in microwaves. If no longer using remove microwave. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
Yes |
No
|
No |
6-302.11 Supply toilet tissue at each toilet. - No toilet tissue at men/women restroom. CDI - Placed toilet in restroom.
6-501.18 Maintain handwashing sinks, toilets and urinals clean. - The toilet and hand sink in restrooms observed visibly soiled. |