| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met - Maintenance person working on a refrigeration unit had placed maintenance tools on top of a container of chips. PIC shall ensure all maintenance personnel and other visitors to the food establishment comply with the Food Code. Maintenance tools shall not be stored where they can contaminate food. 0 pts. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees - PF - Establishment's employee health policy denotes "salmonella spp". Employee health policy must include both salmonella typhi and nontyphoidal salmonella. CDI - Sample health policy form with both types of salmonella emailed to PIC. 0 pts. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event - PF - Establishment does not have written policy regarding the cleanup of vomiting and diarrheal events. CDI - PIC emailed sample policy regarding the clean-up of vomiting and diarrheal events. 0 pts. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - 2 employees observed coming back from outside and 1 began handling onions and 1 went into the walk-in cooler. Employees must wash hands when re-entering the establishment from outside. CDI - Manager informed of hand washing violations and both employees were coached and instructed to wash hands. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P - Ground beef was cooling in deep metal pan in walk-in cooler. Ground beef began cooling at 4:15PM and measured 75-85F at 6:15PM. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Ground beef discarded. 0 pts. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding - P - Pans of cole slaw and cut tomatoes in sandwich cooler top measured 52F and 59F. Units were double panned. Containers of guacamole with cut tomatoes and pico in upright cooler both measured 45F. Ambient air temperature of upright cooler was 45F. TCS foods in cold holding must measure 41F or less. CDI - Cole slaw and cut tomatoes were moved to walk-in cooler as the sandwich cooler was stocked at 4PM. Items in upright cooler were stocked at 5PM. Establishment is going to use time as a public health control for the TCS foods in the upright cooler today and discard them within 6 hours from 5PM. Establishment emailed TPHC form. VR - Verification required within 3 days to verify upright cooler has been repaired. Half credit taken due to improvement from last inspection. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers - PF - Sanitizer bottle at bar did not have label. All toxic chemical bottles must be labelled. CDI - Bottle labelled by PIC. 0 pts. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF - Repeat - Ground beef cooling in deep pan in walk-in cooler. Tomatillo sauce bottle cooling in upright cooler at 73F. Boiled eggs and salsa both cooling in make tops. TCS foods shall be cooled in equipment designed to rapidly cool foods, such as a freezer or the walk-in cooler. TCS foods shall also be cooled in shallow pans or small portions. CDI - Ground beef measured 85F after cooling for 2 hours so it was discarded. Tomatillo sauce moved to walk-in cooler and measured 60F at 2 hour mark. Boiled eggs and salsa both moved to walk-in cooler and were down to 42F by 6:15PM. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Washing Fruits and Vegetables - C - Cut avocados in sandwich cooler top still had stickers on them. Fruits and vegetables must be washed thoroughly with water prior to use. Remove stickers when avocados are washed. 0 pts. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Some metal pans stacked while wet. Utensils shall be adequately air dried. Do not stack up clean utensils until they are dry. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-201.11 Equipment and Utensils - Durability and Strength - C - Lime squeezer is badly chipping coating. Discard and replace lime squeezer. 0 pts. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11 Designation - Dressing Areas and Lockers - C - Repeat - Employee purses and clothes stored on top of bags of clean towels. Employee jackets and back packs hung up in dry storage area contacting some cans of food. Employee cell phone sitting on container of dry wasabi powder. Employee personal items must not be stored where they can contaminate food or clean linen. |