| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee with gloves on touching his hat. CDI Food employee directed to dispose of gloves and 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 food employee not washing long enough. CDI PIC directed food employee to wash their hands and went throgh cleaning procedure.
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 guy at dish machine going from dirty to clean without washing hands. CDI Was instructed to wash his hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks. -Pf Observed in bathrooms water getting to 91 degrees. VERIFICATION REQUIRED. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce above ready to eat; strawberries over queso dip. CDI Strawberries were moved.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Please see #6. All were corrected during inspection. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer, tomato dicer, can opener, plates and knives deemed as clean with food debris on it. CDI All items were returned to ware washing.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed significant food debris on top of microwave on plastic. CDI Sent to ware washing. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ranch cold holding on ice above 45 degrees. CDI ranch discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed corn, smoked onions, jalapeno dip, seasoned veggies, sliced brisket without date marking. CDI All items were discarded.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf |
|
31
|
1
|
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 Observed cheese and meat stacked above chill line reading above 45 degrees. Make sure to not stack past the chill line. Observed ham after preparation tightly wrapped in plastic and stacked on top of each other in walk in cooler; reading above 45 degrees. CDI Ham was spread out to allow cool down. Make sure to allow items to cool down before placing in cold holding equipment, not designed to keep cold. REPEAT |
|
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 squeeze bottles and aqueous solutions not labeled. Make sure to label all working containers of food/food ingredients. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed PIC on expo side dispensing food without a head restraint and wearing bracelet. Make sure if food employees are dispensing food to have on a head restraint and wear only a plain wedding band to facilitate hand washing. |
|
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 wet wiping cloths on food preparation counter upon arrival to food establishment. Once wet, make sure to store in sanitizer buckets. |
|
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 wet stacking. Make sure equipment is able to air dry. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelves in walk in cooler and reach in units. Make sure to keep in good repair. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in reach in units far left and dusty fan. Make sure to increase cleaning freqency. |