| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash - P- REPEAT- Observed employee handle raw meat then handle walk in cooler door to come back to cook line to prep more food without a hand wash. Observed an employee handle soiled equipment and then handle clean equipment and other food contact surfaces without a hand wash. CDI- Food contact equipment was re washed. Education was provided to the employee on when to wash hands. After education was provided EHS observed proper hand washing. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink. - Observed bar hand sink without a hand wash sign. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P- REPEAT- Observed raw chicken utensil used to handle raw steak. CDI- PIC cooked raw steak to at least 165F, see temp chart. PIC properly washed/sanitized utensils at the line and labeled utensils for employees to use for each raw animal food.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- REPEAT- Observed employee handle raw steak with a gloved hand, handle equipment handles, adjusted clothing, and attempt to prep RTE foods. CDI- Prior to any cross contamination EHS instructed PIC to have employee discard gloves and wash hands after tasks that cause them to be soiled or damaged. EHS observed proper glove change after instruction was provided.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - REPEAT- Observed food in the wic and wif uncovered and below 41F. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 a large pan of carnitas at 44F in the WIC. PIC stated the item had been placed in the walk in cooler last night and employees must have been in a rush to not split up the portion into smaller sheet pans. CDI- PIC voluntarily discarded the item. NOTE: The point dedication has remained the same since only on large container of food has missed the cooling parameter noted during the inspection however if the violation occurs again full point deduction will occur with permit action to occur and or RCP requested to be implemented. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed red salsa, chicken nuggets, sliced tomatoes, cooked green peppers above 41F, see temp chart. CDI- PIC was able to place items in the walk in cooler to quickly cool. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed spray bottles of cleaners and sanitizers not labeled. CDI- PIC labeled the items. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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- REPEAT- Observed a large covered container of carnitas not meet the proper cooling parameter from the night before. CDI- PIC voluntarily discarded the item. NOTE: Point deduction remained the same since the item was the only item out of cooling parameter during the inspection. However if the violation is noted again during the inspection full point deduction will occur with an RCP recommended to be implemented. Permit action may occur as well. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed all squeeze bottles and shakers on the cook line without a proper label. |
|
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 several sanitizer buckets with in use wiping cloths at 0 ppm Cl. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks on metal pans and bowls still wet on clean drying shelves. Observed PIC use a paper towel to dry utensils. |
|
51
|
0.50
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
Yes
|
No |
5-501.17 Provide a covered waste bin in female restrooms. - REPEAT- Observed shared employee restroom without a covered trash can. |
|
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. -REPEAT- Observed unused walk in coolers (2) with extensive storage of unused equipment and non food service items.
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 |