| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
•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 employee loading soiled dishes into dish machine and then starting to unload clean dishes without first washing hands. CDI - PIC corrected employee. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed one container of dry spice stored without a lid. CDI - lid was added. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed tinga sauce prepared last night at 8:30 pm was measuring 52F this morning, more than 6 hours later. CDI - voluntarily discarded. |
|
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. Observed one speed rack of cooked chicken made last evening not date marked. CDI - PIC was allowed to add date after showing inspector the log sheet from cooking the chicken last night. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Observed large tub of tinga sauce made last night and not cooled within required two stage cooling parameters. See item 18. PIC states that sauce is cooled in blast chiller before being covered and placed into walk in cooler. Inspector asked PIC to re-educate employees on how to properly cool TCS items before storing. Consider using smaller tubs and/or leaving in blast chiller longer. |
|
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. Observed one unlabeled tub of sugar and one unlabeled working bottle of vinegar.
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed jar of individually wrapped sea salt caramels available for customer self-service. Caramels were not labeled, neither was tub. CDI - PIC found label for large jar and affixed it to outside. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed four buckets of sanitizer holding wiping cloth had sanitizer solution measuring 100 ppm quat. Required range for the multi-quat product being used is 150-400 ppm quat. Quat coming from dispenser measured 150ppm. CDI - buckets were refilled. PIC will speak with supplier about having sanitizer concentration turned up at dispenser. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed immersion mixer used for blending avocados was being stored in large container of water just before use. CDI - PIC had employee wash, rinse, and sanitizer mixer before use and then had her store it in a clean dry tub between uses. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed many plastic utensils wet nested. Also observed employee towel drying salad bowls. CDI - PIC corrected employee. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed back storage room with a row of single service items stored on the floor. Other boxes were stored off the floor. |
|
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 two split gaskets. Observed a few peeling storage racks. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side doors open on all shared dumpsters. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed back storage room with small section of dirt floor as well as portions of the wall unfinished. Found one opened container of dry goods in this area. Complete finishings and store only unopened packaged goods such as boxes of single service items in this area. Observed plastic wall finish covering right side of fuse box in the kitchen has broken and fallen off, exposing raw wood. Replace cover or coat raw wood with a finish material such as paint. |