| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met.
Food establishment needs active managerial control and to train employees properly on when handwashing shall occur, how to cool product, and making sure food is being cooked to correct final temperatures. Due to the amount of risk factors observed out today, there was a lack of managerical control. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. At the time of inspection observed employee beverage uncovered and being stored on food preparation surface where tortilla were being formed. CDI Drink discarded. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P
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 food employee going from dirty to clean at ware washing. CDI PIC spoked with food employee regarding hand washing procedure.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee working with raw chicken then proceed to remove gloves and place new gloves on without washing hands. CDI Food employee stopped directed to wash hands.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee not washing for 20 seconds or using a protective barrier. CDI Food employee directed to rewash hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf At back hand sink near ware washing observed no paper towels. CDI Paper towels were provided.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed PIC rinsing thermometer at hand sink. CDI Spoke to PIC to ensure hand sinks are only used for hand washing. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
Yes |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P REPEAT VERIFICATION REQUIRED.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed unwashed produce in walk in cooler being stored over ready to eat products.
Observed raw shell eggs in walk in cooler being stored above salsa. CDI PIC relocated raw shell eggs. Observed tongs being used for flipping raw chicken then used to flip steak then used to remove cactus from grill. CDI Food employee directed to use different tongs.
Observed in reach in unit raw chicken being stored over beef. CDI Chicken was located to bottom shelf.
Observed food employee on line working with raw product continue with food preparation while wearing same gloves with ready to eat foods. CDI Food employe stopped and directed to wash hands. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P
After a conversation with PIC stated that cutting boards and equipment are only cleaned twice per day. CDI Teachable moment with PIC, any equipment used with TCS foods must be cleaned every 4 hours.
Observed can opener with significant food debris. CDI Can opener taken to ware washing.
*Suggestions to have cleaning set up before lunch, after lunch and before dinner service; to ensure items are cleaned every 4 hours.* |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. Observed chicken coming off the grill twice less than 165 degrees. CDI Chicken was cooked to 165 degrees. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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
At time of inspection observed beef above 70 degrees, PIC stated beef had finished cooking at 7 am. CDI Due to time/temperature parameters product was discarded. Observed rice cooling at room temperature at time of inspection. After final temperature taken, rice was cooling at a rate of 0 degrees. CDI Product was discarded. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice hot holding below 135 degrees. Unable to obtain a corrective action, repeat and points deducted. |
|
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 Observed pork carnitas and chorizo cooked yesterday without a date marking. CDI PIC stated product was prepared yesterday and will be gone by end of day, in future will ensure product is all date marked. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 At the time of the inspection observed beef and rice cooling at room temperature. Rice piled up high on sheet pan. The beef was in a ineffective ice bath. CDI Due to time/temperature parameters not met, product was discarded. REPEAT VERIFICATION REQUIRED. |
|
33
|
1
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 Use approved thawing methods. Approved thawing methods are in refrigeration, submerged under running water as long as water does not rise above 70 degrees, as part of the cooking process or for immediate service (cooked then served). Observed at time of inspection shrimp and chicken thawing at room temperature. Make sure to follow approved method. REPEAT |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. At the time of the inspection observed the back door open. Make sure to keep door closed or protected with screen door. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing bracelets and watches while performing food preparation. Make sure to remove all jewelry when performing food preparation to have good washing practices. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths not being stored in sanitizer solution, being stored on cutting boards. Make sure to store in sanitizer solution in between use. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed cutting boards in need of being replaced. Make sure to replace when no longer able to clean and sanitize correctly. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C Parts of ware washing including baseboards, drain boards, spray arms and nozzles shall be cleaned every 24 hours, as often as accumulation occurs and prior to use. Observed spray arm in ware washing clogged with food debris. Make sure to clean. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damage wall in dry storage where opening to the joints. Make sure to repair. REPEAT, same rule different violation points not escalated.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor food debris on the walls behind salsa prep station, ware washing and preparation station. Make sure to increase cleaning frequency. |