| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Food Employees shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee serving ready to eat quesadilla on plate in the kitchen with bare hands. CDI - discarded product and educated PIC and employee on using gloves or dispensing utensils for serving food. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed the soda nozzles in the bar area soiled. CDI - advised to clean the equipment every 24 hrs to keep them free from debris.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed no quat in the 3 compartment sink sanitizer solution. The sanitizer compartment was full and in use. The test strip did not indicate any color change ( 0 ppm). CDI- drained old solution and refilled to the proper solution. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed no date on the refried beans or the black beans in the walkin cooler. PIC stated they were prepared yesterday. CDI - allowed to put a date on the product. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. Observed napkins wrapped around every single beef burrito in the flip top cooler and walkin cooler. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed that the facility is unwrapping the bottoms of their straws for the customers. The straws were located in a place exposed to splash and other contamination. CDI - advised to not unwrap the bottoms of the straw for the customers and placed the box of straws in a location where they can not get exposed to splash and contamination. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair.
-Observed that the facilities water heater is corroding away at the top.
-Also, observed that the hand sink in the back by the dry storage is leaking and the hot water pipe isn't working. VR for fixing the pipe and to make sure they have hot water at their handsink. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf Observed no sanitizer test strips for the quat sanitizer that runs in the 3 compartment sink. VR to make sure establishment has test strips.
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed that the sanitizer solution in the 3 compartment was soiled. CDI - drained the solution and created new solution that was clean. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed employee sweaters in the dry storage area. CDI - advised to designate a spot for employee accomodations. |