| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
Repeat Violation, 2 points. 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 wash hands for less than 20 seconds. CDI- PIC educated employee on the proper handwash procedure and a new handwash was done.
2-301.14 Wash hands after activities that contaminate them. -P
Observed food employee use gloved hands to touch raw shrimp and proceed to touch different items: fry basket, clean plate and tongs. CDI- Food employee was instructed to stop, wash hands and don new gloves. Clean plate and tongs were taken to be washed. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
General Comment. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed cup being stored of handsink beside soda machine and a cleaning scrub being stored in handsink beside beer cooler. CDI-Both items were removed. |
|
13
|
0
|
Food separated and protected |
No |
No
|
No |
General Comment. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
2-301.14 Wash hands after activities that contaminate them. -P
Observed food employee use gloved hands to touch raw shrimp and proceed to touch different items: fry basket, clean plate and tongs. CDI- Food employee was instructed to stop, wash hands and don new gloves. Clean plate and tongs were taken to be washed. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
General Comment. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed salsas inside of walk in cooler with no temperature change in 62 minutes. CDI- Salsas were placed in smaller pans and placed inside of walk in freezer to cool rapidly. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat Violation-Full Points, 3- 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 3 containers of rice inside of the walk in cooler with temperatures ranging from 45-47. PIC stated rice was cooked yesterday morning. CDI- Rice was voluntarily discarded. |
|
21
|
0
|
Proper date marking and disposition |
No |
No
|
No |
General Comment. 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 several items in the facility that were not date marked. Employees were putting date dot stickers on container lids, but when containers are placed at flip tops the lids are removed. CDI- Employees knew when items were prepped and the items were dated. Suggested that employees put date stickers on food containers.
*Compliance visit will be made within 10 days to ensure facility has changed date marking system* |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Observed seasoning shakers throughout kitchen not labeled. Also observed container of sugar not labeled. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
General Comment. 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Observed handle to scoop out sugar being stored inside of sugar. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat Violation, Full Points-1- 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed several containers wet stacked in the clean utensil/dish area. |