| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met.
2-101.11 PIC shall be present during all hours of operation. -PF
At time of the inspection, did not observe a PIC that had active manager control of kitchen. Make sure to have a PIC that has active manager control. All employees were unable to discuss processes of establishment. Did not observe any hand washing at all during the inspection. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage (no lid) being stored on food preparation. CDI Drink was relocated to bottom shelf. REPEAT. |
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P
Observed several food employees donning gloves after changing tasks and not washing hands. CDI Reviewed with PIC on when hand washing is required and directed food employees to wash hands.
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 ware washing of dirty dishes then back to food preparation without a hand wash. CDI Food employee directed to wash hands. REPEAT. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed server cutting limes without gloves on. CDI Limes discarded. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
At the time of the inspection, observed hotel pans being stored in hand sink. CDI Pan was removed.
Observed food employee rinsing pans off in the hand sink. CDI Food employee was stopped. REPEAT. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -
Observed raw fish and octopus being stored above RTE salsa. CDI PIC relocated to bottom shelf.
Observed raw fish and shrimp being stored above cut produce, tomatoes and cooked chicken. CDI Items were relocated to bottom shelf. REPEAT.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed unprotected food in freezer. Make sure to have food protected at all times. CDI PIC had food covered. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans, knives and utensils being stored as clean with food debris. CDI Items returned to ware washing. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several foods cold holding in flip top unit above 45 degrees. CDI All items were pulled and placed on ice bath. PIC will have unit check to ensure unit is working correctly. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 shrimp dated for 9/6 and shrimp sauce (contains tomato) dated for 9/5. CDI Items were discarded. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed flies in the kitchen. Make sure to have pest control address. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P
Observed flies in the kitchen landing on the food (to go order lettuce and beans). CDI Product was discarded and PIC instructed food employees to keep it covered. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
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 employee wearing watches/bracelets while performing food preparation. Make sure food employees remove jewelry when performing food preparation. REPEAT.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees cutting limes and performing food preparation without a hair restaint on. Make sure to wear proper hair restraints. |
|
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 wet wiping cloths being stored on food preparation. Make sure to store in sanitizer buckets. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
Yes |
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/resurfaced. REPEAT
4-501.11 Maintain equipment in good repair. Observed rusted shelves throughout walk in cooler and kitchen. Make sure to keep in good repair. Observed cold holding flip top unit not holding food below 45 degrees. VERIFICATION REQUIRED.
4-202.16 Nonfood-Contact Surfaces - C Nonfood contact surfaces should be smooth, easily cleanable and nonabsorbent. Observed foil lining shelves. Make sure to use approved nonfood contact surfaces. |
|
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.
Observed food debris on sides of equipment, reach in units, throughout the establishment. Make sure to increase cleaning frequency. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed dumpster doors open. Make sure to keep dumpster doors closed. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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 food debris on the walls behind salsa prep station, ware washing and preparation station. Make sure to increase cleaning frequency. REPEAT. |