| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed multiple employees recontaminating hands by bare hand contacting the sink faucets when turning off sink. CDI - educated proper handwashing procedures and to use paper towels as a clean barrier to turn faucets off. |
|
11
|
2
|
Food in good condition, safe and unadulterated |
Yes |
Yes
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. REPEAT VIOLATION Observed an entire container of celery that is in bad contition and looking unsafe for consumption. CDI - discarded produce. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed most product in both hot holding units not at proper temperature. CDI - educated that all product in containers need to meet proper temperatures. Advised to not overstack product. Other products were not overstacked and still out of temperature. Placed product on stove and reheated to 165F; left on stove for hot holding. VR |
|
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 all products in flip top (except for diced tomato) out of temperature. CID - pulled product to walkin cooler to cool down. Advised to work out of walkin cooler. VR |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed carnitas in walkin cooler time/temperature criteria expired by 1 day. Product was labed for 5 days instead of 4 days. Educated about proper date marking criteria; advised to fix the label. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a lot of flies in the back of the kitchen. Advised to get air cartains for doors to the premises. |
|
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 articels wet stacked on storage rack. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable, nonabsorbent, and withstand repeated warewashing. REPEAT VIOLATION. Observed bread in trash bags. Advised to stop using trash bags to store food.
4-502.11(A) Maintain utensils in good repair. Observed spatulas and knives with the handles in bad condition. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed non food contact surfaces of equipment dirty and in need of cleaning. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash cans by handsinks. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed tile broken at the can wash. |