| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
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 employees touching mask and face with gloves on without removing gloves and washing hands. CDI - Employees removed gloves and properly 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 employees washing hands for less than 10 seconds. To ensure proper hand washing, use the method listed above. CDI - Hands were properly washed. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-203.11 Handwashing Sinks-Numbers and Capacities - PF / 5-204.11 Handwashing Sinks-Location and Placement - PF - Handsink was removed from the bar area. Bar area only contains a dump sink and a three compartment sink. Sink shall be reinstalled in the original area. A verification visit is required for the reinstallation of sink. In the mean time, the bar dump sink shall be used as a sink with other means discussed for dumping.
6-301.11 Handwashing Cleanser, Availability - PF - No soap available for the bar area. Soap needed for the bar area at all times to ensure hand washing occurs while cutting limes or preparing a beverage. CDI - Soap placed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Paper towels missing at hand sink near dish machine and employee restroom. CDI - Provided paper towels. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chicken stored over raw beef. Observed chorizo stored with raw beef. CDI - Items moved. Observed use of tongs with raw chicken then raw beef. This practice causes contamination. CDI - Raw beef cooked immediately to 178F.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed gloves on while touching face and mask without removing. CDI - Removed and hands washed.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed mushrooms stored over cooked TCS foods. CDI- Item moved.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed several items uncovered in the freezer, cooler and reach in freezer. Unless cooling items must be properly covered. CDI - Items covered. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed sanitizer dispenser at three compartment no properly pulling. Observed detergent being used as sanitizer for the system. Facility shall check for sanitizer concentrations prior to use as often as necessary to ensure it is properly working. Facility will temporary use chlorine to sanitize as no quart strips are available. Verification required.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed two dishes with food residue. CDI - Items rewashed. |
|
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 41F. -P - Observed burrito sauce (cooked and cooled) made on 11/22/20 reading 46F. CDI - PIC voluntarily discarded product. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed beans (121F) and queso (120F) out of compliance. Food employee stated that product is always reheated on the cook top first then placed into hot holding. CDI - Beans and queso reheated to 170F and 195F. |
|
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 several containers of salsa (red), milk, tomatoes sauces, and pico without proper date. Product stored in the flip top unit require date marking if maintained longer than 24 hrs. CDI - All items properly dated by PIC. Observed items (Cooked stuffed peppers, hotdogs, and shrimp) prepared yesterday with 11/23/20 date. CDI- Items relabeled with 11/22/20. |
|
26
|
0
|
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 and bleach spray bottles with no label. CDI - Properly labeled. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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 - Observed salsa being cooled in deep containers at room temperature. When employee was asked about procedure, employee stated that this was the typical process. CDI - When another employee entered the facility they fixed the cooling method without discussion. Ensure that the corrected method (shallow pan, freezer, stirring) is used to ensure proper cooling. Observed burrito salsa cooled in large containers over night reading 46F. CDI- Discarded |
|
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. - Observed back door remain open for extended periods of time due to lack of self closing mechanism. Repair door to be self-closing and in good condition. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
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 ice scoop stored on top of ice machine without a barrier. Observed ice scoop handle stored in ice. Observed scoop handle in rice stored in the rice. Observed can opener stored on plumbing fixtures. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - Observed knives stored in soiled bin. Clean as often as necessary. Observed utensils spread out on dinning table. No employees actively monitoring area. During busy periods facility should discontinue rolling of utensils to ensure that no contamination occurs. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. - Observed employees removing used liners from basket once out with customer, returning basket to kitchen area, placing new liner, and then placing basket (used for customers) on top of liner causing contamination of the liner. Discontinue practice. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. - Observed rusted prep shelving and walk in cooler door in poor repair. Observed wooden shelves being used for storage. Replace/repair with cleanable surfaces.
4-502.11(A) Maintain utensils in good repair. - Observed some dishes with chips and cracks. Observed cutting boards with areas of poor repair. Repair as needed. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed no quat test strips on site. Verification required. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C - Minor cleaning of exterior surfaces of ovens and door handles. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - Observed handsink near dish machine in leaking. Observed faucet at three compartment sink leaking water when turned on for sanitizer. This will cause a misreading for the sanitizer solution as additional water is being introduced. Repair. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. - No covered waste bin in employee shared restroom. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures - C - Observed area in need of cleaning for environmental debris. Remove any equipment in storage of the area. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. - Observed large propane equipment in main kitchen. PIC states that item is not used for establishment but should be removed as it cannot be approved for use. Observed unused walk in cooler with extensive storage of unused equipment.
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. - Observed missing tiles near walk in cooler. Observed some stained ceiling tiles . |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers - C - Observed employee using dry storage rooms and wait stations storage of personal items. PIC should provide area to store phones, clothing, purses, and other items away from any areas that may cause contamination.
6-202.11 Light Bulbs, Protective Shielding - C - Observed light shield missing in storage room. |