| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
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 dish employee at ware washing going from dirty to clean without hand washing. CDI Food employee stopped and directed to wash hands. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee wiping gloves off with a soiled towel and continuing with food preparation. CDI Food employee stopped and directed to remove gloves.
*Observed food employees wearing gloves going in and out of walk in cooler and working with exposed foods. make sure food employees are mindful of contamination and all gloves are single use.**
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed garnishment and bread uncovered in open kitchen space with several flies. CDI Product was covered. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed two big containers of lettuce that were prepared and cooling down since 10 am this morning still above 45 degrees. CDI Items were discarded. Observed solsarita and tomatoes in the walk in cooler and flip top unit that based on the time/temparature parameters; would not hit cooling parameters if intervention had not occurred. CDI Items were moved to reach in freezer for rapid cool down.
Solsarita flip top unit cooling rate: .011
Solarita walk in cooler cooling rate: 0 degrees
tomatoes walk in cooler cooling rate: .05 degrees
Cooling rate for needs to be at least: .10 degrees for room temperature items (roughly 70 degrees) to be cooled to 45 degrees. |
|
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 rotesserie chickens (at least 5-6) that were holding below 135 degrees. CDI Chickens were reheated to above 165 degrees.
*Make sure to keep hot box door closed at all times.* |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed aji amarillo and roasted sauced cold holding above 45 degreees. CDI Items placed on time for today; will have maintenance address. VERIFICATION REQUIRED. |
|
31
|
0
|
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 solsarita and lettuce placed in flip top unit to cool still above 45 degrees. CDI Items were moved to reach in unit; make sure not to cool in flip top units; designed to keep food cold not cool down. Observed trays of shredded chicken on sheet pans tightly stacked up in walk in cooler; make sure to divide into more even portions. Observed solsarita and tomateos in walk in cooler tightly covered and stacked cooling. CDI Items were spread out.
**Observed catering orders going out that were in the danger zone and still cooling. Items were placed on time today for preparation time; spoke to PIC that catering orders need to leave facility in temperature from now on.** |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the food establishment. Make sure to have pest control address. REPEAT points not escalated; facility has fans near entrance doors, trying to keep doors closed and keep food covered here on out. Make sure to continue with pest control. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking and dish employee drying dishes. CDI Pans spread out and dish employee instructed to stop drying dishes. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards that are no longer able to be cleaned and sanitized properly. Need to replace or resurface. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed food debris floating in the sanitizer and wash solutions. Make sure to keep clean. |