| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-Duties - PF 0pts- EHS observed written health policy. However, when health policy was disccussed with managers they were unable to proived proper symptoms and illnesses that would exclude employees from work. CDI- PIC was informed to have all employees review the employee health policy.
NOTE: PIC was given a spanish copy of the health policy. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P 0pts- Observed cook don gloves without washing hands. CDI- Employee was instruced to wash hands before donning gloves. EHS observed proper hand washing and glove donning. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
_5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed two large speed racs and floor shelf blocking a handsink. CDI- PIC moved all racks.
6-301.14 Post a handwash sign at each handsink. REPEAT - Observed no hand washing sign at blocked sink and bar sink.
-1pt |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QUAT sanitizer in the 3 comp sink at 100ppm. CDI- Employee brought QUAT sanitizer to 150 ppm during the inspection.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed inside of ice machine with black and pink build up. PIC ran shield through dish machine during the inspection. Clean this item as often as needed to prevent build up.
-0pts |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 1.5pts REPEAT- Observed chicken at 118-121F. CDI- PIC voluntarily discarded the item. |
|
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 ceviche cooked on 3/4, according to PIC, without a date. CDI- PIC voluntarily discarded the item.
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 pico, slaw, and cooked corn in the flip top without dates and cooked yesterday. CDI- PIC was able to apply proper dates.
REPEAT 1.5pts |
|
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 - 0.5 pts- Observed beans in a deep pan tightly covererd in the walk in. The item was cooked today and at 81F. CDI- PIC instructed employee to use a sheet pan in the walk in to quickly cool foods. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door open and front rolling door open at the start of the inspection. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf 0pts- Observed two dented cans stored with cans not dented. CDI- PIC moved items to the office for credit. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. -0pts- Observed several dry cloths throughout the facility soild with food debris. All cloths moved to dirty bin. |
|
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. 0pts- Observed employee towel drying utensils. PIC was informed that all utensils must air dry. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. - 0pts- Observed unprotected straws at several service stations. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT 1 pt- Observed interior of reach in unit gaskets, equipment handles, and some shelving with food debris build up. Clean items as needed to prevent and reduce build up. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. 0pts- Observed 2 comp prep sink pipes leaking. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. - 0pts- Observed no covered waste bin in the mens/females shared restroom. |
|
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 a few missing tiles on the walls throughout the facility.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed ac/heat vent covers throughout kitchen in need of cleaning. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 0pts- Observed employee items stored below prep tabels mixed with equipment and food items. |