| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
An ANSI accredited food safety manager shall be on site at all times. Observed no SERVSAFE or equivalent. CDI by instruction. R. |
|
2
|
3
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
Yes
|
No |
An effective employee health policy shall be in place at all times to prevent foodbourne illnesses. Observed no employee health policy in place, waitress stated that she was unaware of employee health policy upon arrival. CDI-employee health policy template was given to PIC. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
All hand washing sinks shall be supplied with a hand drying provision. Observed one of the hand washing sinks without any paper towels. Observed the adjacent handsink in the dish washing area to have a paper towel dispenser that was not dispensing paper towels. CDI-paper towels were provided.All hand washing sinks shall be accessible at all times. Observed a sanitizer bucket in the hand washing sink in the kitchen. CDI- sanitizer bucket was removed. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
All foods shall be separated by final cook temperature. Observed raw chicken and beef over ready to eat lettuce and cucumbers. Observed raw chicken over ready to eat and raw beef. CDI by instruction. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
All food contact surfaces shall be clean to sight and touch. Observed white residue on the interior of the hand held can opener. CDI- can opener was moved to dirty dish area. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
All potentially hazardous ready to eat foods shall be hot held at 135F or above. Observed cooked polano peppers hot holding at 125F. PIC stated that they were placed in the hot holding unit at 12:00pm. CDI- polano peppers were reheated to 165F. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
All potentially hazardous ready to eat foods shall be date marked if cold held more than 24 hours. Observed queso without a date marking. Observed several foods without proper date markings in the walk in cooler. CDI by instruction. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Proper cooling methods shall be used when cooling foods. Observed cooked chicken cooling on the food prep table in the kitchen. CDI-Chicken was at 100F and was covered with plastic wrapping and vented and placed in the walk in cooler to properly cool. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
Proper thawing methods shall be used when thawing foods. Observed packaged bacon thawing on the food prep table of the vegetable wash sink. CDI- bacon was moved into the walk in cooler to allow for proper cooling. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
No insects or pests shall be present in the food facility. Observed fruit flies in the dry storage room. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
All wet wiping cloths shall be stored in sanitizing solution between uses. Observed a wet wiping cloth on top of a plastic container of ready to eat foods in the walk in cooler. Observed a wet wiping cloth on the dry dish shelf. CDI- wet wiping cloths were removed. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
All outdoor garbage refuge areas shall be kept clean and free of litter. Observed several boxes and a wooden chair on the ground outside near the garbage can. |