|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. REPEAT VIOLATION. Observed employee drink stored above steam table full of uncovered ready to eat food. CDI - relocated drink and educated to store drinks to prevent contamination. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed facility stored tacos and other fried tortilla items uncovered over night. CDI - educated to cover items when they are in storage. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed food employee cooking bulk amounts of cow tongue then storing in freezer. Employees pull individual packages of cow tongue to thaw when needed. Items are not properly date marked. CDI - educated to cook, freeze, then label the bulk frozen with a preparation date. Once the individual package is pulled to the reach and thawed, date label this item with a thaw date. This will keep track of time/temperature criteria for date marking. Freezing stops time/temperature. Dated all items accordingly. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreaser in a spray bottle not labeled. CDI - labeled spray bottle.
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P PIC states that inbetween preparation of different foods in prep sink, the food employees use bleach to clean prep sink. CDI - advised to immediately stop this process. Educated to use sanitizer inbetween preparing different foods at the prep sink. Facility will use quat solution from 3 compartment sink at 200 ppm to clean in between preparation of raw animal foods and vegetables. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. REPEAT VIOLATION. Observed cooked beef draining grease into larger pot stored on the floor. CDI - relocated to prep table off of the floor. Educated to not store food items on the floor. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restraint. CDI - put on hair restraints. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-101.11 Materials for indoor floors, walls, and ceilings surfaces shall be smooth, durable, easily cleanable, nonabsorbent, and closely woven carpet for carpeted areas. REPEAT VIOLATION. Observed absorbant ceiling tile.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. REPEAT VIOLATION. Observed tile and wall joints in disrepair. |
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