| 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 dish washer handling dirty items, then move to handle cleaned and sanitized items to put them up for storage. CDI - advised to re-wash them; educated to wash hands or switch gloves when moving from handling dirty items to clean items. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items on the stove top not at proper hot holding temperatures. Refer to temperature chart. CDI - heated them back up to proper temperature. Pork and chicken currently reading at 135F & 137F. |
|
26
|
1
|
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 Observed spray bottle of pure bleach with incorrect label on it (Glass Cleaner). Observed spray bottle of fabuloso with no label on it. CDI - educated to properly label items. Labeled items.
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed food employee spray pure bleach on prep sink after preparing raw shrimp. Then food employee moved to use quat sanitizer after the pure bleach. CDI - educated that after disinfecting the prep sink with pure bleach, one must wash and rinse off the bleach, then use sanitizer. Food employee washed off the prep sink and then used bleach. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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 squeeze bottles of food without labels on the squeeze bottles. Advised to provide a label for the squeeze bottles. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed canned jalapenos stored on the floor underneath the dry storage racks. CDI - educated to hold food at least 6" off of the floor. Relocated the canned items to the storage rack. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets stored on the floor. CDI - relocated the sanitizer buckets off of the floor. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed torn gasket to at the pull out drawer. Advised to replace items. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed build up in the reach in gaskets and pull out drawer gaskets. Observed food debris inside the pull out drawer. Advised to keep items clean. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15(B) Maintain a plumbing system in good repair. REPEAT VIOLATION. Observed 3 compartment sink faucet dripping. Advised to repair. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed flooring throughout kitchen not sealed and peeling away. Advised to repair. |