| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified PIC on duty upon arrival. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on prep surface on cook line. CDI by discarding. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Use paper towel or other effective means to turn off faucet at hand sink. Observed employees use bare hands to turn off water. CDI by instruction. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf Observed hot water at both sinks in women's restroom 78F and right sink in men's restroom up to 93F and immediately go down to 70F. Verification required.
5-202.12 Automatic sensors on hand sinks must remain on for a minimum of 15 seconds without reactivation. Observed both sinks in women's restroom on for about 5 seconds. Verification required. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed many dirty metal pans, onion slicer, condiment bottles etc. CDI by placing at dish machine to be re-washed.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed several bottles of quat sanitizer with 0ppm. CDI by emptying and refilling from dispenser.
Observed dish machine in kitchen dispensing 0ppm. CDI- PIC primed machine and ran several times until properly functioning.
.2663 All utensils must be properly washed, rinsed and sanitized with in the confines of the permitted facility. Observed dish machine at outdoor bar. Discontinue use and remove. |
|
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 45F. -P Observed large container of black beans 49F and large container of queso 49F both made yesterday in walk in cooler. CDI by discarding both items. |
|
21
|
1.50
|
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 containers of sliced cabbage, coleslaw, cooked mushrooms, cooked jalapenos, cooked chicken wings, grilled peppers and onions in units on line without dates. Observed several items (rice, queso) labeled with tomorrow's date incorrectly. CDI by dating or discarding. |
|
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 multiple spray bottles of sanitizer and cleaners unlabeled. CDI by labeling. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 large containers of queso and black beans in walk in cooler from yesterday. PIC states that ice baths are used for cooling. Use shallow containers and leave in ice baths for longer amount of time to facilitate. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed towel on prep surface at cook line. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed residue in bottom of container used to store ice scoop near ice machine. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
.2663 Outdoor Bars - Facility has added a undercounter dish machine at outdoor bar which is prohibited. Discontinue use and remove from outdoor bar. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Facility has built a storage shed on property in back of building. Maintain clean so that pests can be detetected. Observed single service items and extra items stored in shed. No food observed. |