| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
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 two employees use bare hands to turn off faucet. CDI: EHS instructed employees to use a paper towel or other barrier to turn off water and had them re-wash. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed oil gun stored in hand sink basin closest to office. CDI: Oil gun removed.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser unable to operate at beginning of inspection. CDI: Sensor unblocked and soap dispenser functioned properly. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored over top of prepared foods such as pico, shredded lettuce, etc. CDI: Storage order corrected to place shrimp with raw foods. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine sanitizer supply not hooked up to dish machine in back of house. Observed several empty or refilled (with water) sanitizer bottles throughout facility. Refilled bottles read 0 ppm QAC. CDI: Supply reconnected to dish machine and machine read 50 ppm chlorine. Emptied and refilled bottles were discarded. REPEAT. |
|
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 Observed black beans in hot box holding at 126F and corn on the cob holding at 90F during inspection CDI: Black beans heated to 168F and placed back into holding, while corn was discarded. REPEAT. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw steak holding at 48F in cold drawer beneath grill. CDI: Product placed on line les than 4 hours prior, and was removed and placed in walk in to properly cool. REPEAT. |
|
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 sanitizer bucket on cook line reading 0 ppm QAC sanitizer. |
|
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 several pans stacked wet on drying rack above three compartment sink. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 pits throughout kitchen area so as to make floor not smooth and easily cleanable. Observed FRP loose from wall near dish machine. Observed holes in wall behind dish machine. Observed damage to floor in walk in unit and directly outside walk in unit. Observed large hole in wall in men's restroom. REPEAT. |