| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. PIC Alicia Ramirez provided certificate for Food Safety Manager. However multiple risk factors observed to be out of compliance during today's inspection. PIC and head chef Mr. Juan were able to advise as to regulations for risk factors, but when correction was required to be explained to employee's performing tasks, there was observable difficulty in implementing and adhering to corrections such as hand washing, utensil washing, cooling foods, glove changing. See other items marked on grade sheet for further details. CDI-PIC was advised to devise and implement further training for employees to ensure that knowledge of Food Code regulations are being shared/ passed to employee's completing the tasks. (0pts) |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P. 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. Employee's observed wearing gloves and working in designated stations during some the inspection today. However, no employee's observed removing gloves at any point and washing hands during and/ or after completing multiple food preparation tasks such as preparation of produce, taking containers to dish area, going to walk in unit. Discussed handwashing requirements for employee's with PIC. PIC advised that employee's are to remove gloves throughout shift to wash hands. CDI- verbal correction to advise that employee's not wear gloves during entire shift and not wash hands. (0pts) |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Employee observed wetting wiping cloth in the handwashing sink. CDI- PIC was advised of occurrence; PIC verbally corrected employee. |
|
10
|
0
|
Food received at proper temperature |
Yes |
No
|
No |
3-202.11 Temperature - P,PF. Ensure that foods that are required to be maintained under temperature control be received at 41F or below (shell eggs may be received at 45F or below). Chef Juan advised that deliver of foods just received at start of inspection. Raw beef checked and found to be at 43F. All items had been sitting in delivery area for 15 minutes prior to checking. CDI- Chef began immediately putting those foods away as delivery personnel had already left. Ensure temperatures are checked when received for delivery. (0pts) |
|
13
|
1.50
|
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. Multiple employees observed to be completing multiple food preparation tasks with ready to eat foods, also handling soiled utensils; washing soiled utensils, touching various equipment during preparation. No gloves changes observed to be completed. CDI- Verbal correction as to requirement and absolute requirement to remove gloves and wash hands to prevent possible contamination when touching ready to eat foods. |
|
14
|
1.50
|
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. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-501.114 Maintain sanitizer at correct concentration. Employee rinsing out used containers at pre-wash/ utensil washing area, then drying then to put away. More than six plates stored as clean with dried residue on them. PIC advised that they found dish machine to not be operating this morning. Employee observed using scrubber to clean soiled in center compartment of 3 comp sink, then placing on one side of drain board as clean. When asked about proper wash, rinse, sanitize; more than two employee's were unable to set up 3 compartment sink correctly to manually wash soiled utensils, and no sanitizer observed to be in dishes being sanitized. CDI- Extensive explanation and demonstration as to wash, rinse, sanitize of utensils completed by inspector for employee's, Chef, and PIC. Chef Juan was able to go to provide concentrate bottle of Quat sanitizer. Inspector checked multiple times during inspection and write up to ensure that utensil washing was being completed correctly. CDI- repair personnel was able to arrive prior to completion of inspection to complete repair of low temperature dish machine. |
|
21
|
0
|
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. Opened container of gallon milk; advised to have been opened on Sunday 5/21; cooked pablano peppers; advised to have been prepared as of 5/21, and container of pico; advised to have been also prepared on 5/21 not marked per rule requirement. CDI- Chef was allowed to date all. 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. House made mole sauce with prep date of 4/20/17 in walk in cooler. Both Chef Juan and PIC advised that employee definitely dated incorrectly. CDI- Chef voluntarily discarded. Chef was advised to ensure of correct dating of food items. (0pts) |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P. Spray bottle of cleaner stored on drain board of prep sink. CDI- storage corrected. |
|
31
|
0.50
|
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. Per advisement of Chef and PIC squash flowers and poblano peppers being cooled after use and/ or putting into pans. Intervention was required to ensure rapid cooling as temperature for both items actually increased during cooling in the prep cooler unit. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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. Multiple in use squeeze bottles of oils, waters, sauces and dry seasonings at line not labeled. CDI- PIC had all labeled. (0pts) |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.13 Properly locate mechanical insect control devices. One sticky fly strip observed to be hanging directly over steam wells, sandwich press equipment on expo side of prep line. No items in use at the time. CDI- PIC had removed and placed in new location at entry. 6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Side door of facility propped open while personnel power washing side patio, rear door propped open while receiving delivery. No fly fan or other device observed to be in use to deter pest; fly observed in food preparation area. CDI- Doors closed. Provide pest deterrent at doors such as air curtain and/ or screen door should these tasks need to be completed during active food preparation and/ or service. (0pts) |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. One large container of tortillas stored on the floor at the fryer while employee preparing them. CDI- container storage was corrected. Other items stored correctly (deliver items were being put away). REPEAT. Large ice bin at front used to dispense ice for beverage not being actively used uncovered. CDI- covered. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees observed wearing watches and bracelets during active food preparation. Employee dispensing ice from large ice bin. Employee had on nail polish, but no gloves. Employee preparing foods without hair restraint at start of inspection. CDI- Jewelry/ watches removed; employee put on gloves (0pts) |
|
40
|
0
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Produce "rinsed" at pre-wash of dish machine prior to being used. CDI- Verbal correction to properly wash at designated sink prior to use. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Heavily damaged/ scarred cutting boards; damaged gaskets. Replace all. (0pts) |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Facility dish machine not operational; PIC advised that repair person had been called to complete repair. PIC and Chef advised that 3 comp sink was going to be used to washed soiled utensils. Chef only able to provide test strips for chlorine sanitizing dish machine; but provided Quat sanitizer to be used at 3 comp sink. PIC and Chef advised that they would go purchase Quat test strips for sanitizer. Inspector checked sanitizer at 3 comp sink, and testing at approved concentration. CDI- Other management staff did return with container of Quat test strips.
Comment: repair personnel arrived during write up of inspection and was able to repair low temperature dish machine. PIC advised that leak in roof / from light is causing short of electrical at dish machine. Repair personnel placed barrier over electrical portion of dish machine. |
|
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. 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Dried debris in prep cooler gasket, shelving at cook line, and exterior of dry goods seasoning containers. CDI- PIC had some containers removed immediately for cleaning. Continue to work on cleaning. (0pts) |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee closed water bottle stored on drain board of prep sink. CDI- Storage corrected. (0pts) |