| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
2 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
No |
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no certified food protection manager onsite.
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met.
Observed no active managerial control in the facility. The manager is not properly following through on ensuring that proper date marking, clean equipment and maintaining cold holding temperatures are being met. |
| 4 |
0 |
Proper eating, tasting, drinking, or tobacco use |
No |
No |
No |
No |
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed an employee water bottle stored on the prep counter not properly closed. Employee drinks must be kept covered and away from facility product and equipment. |
| 8 |
1 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed beer stored in the hand wash sink in the back. CDI-The beer was moved to the shelving. Do not store items in the hand washing sink. |
| 11 |
1 |
Food in good condition, safe and unadulterated |
No |
No |
Yes |
No |
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented.
Observed moldy ham and hotdogs in the reach in cooler. CDI-The two items were discarded. |
| 13 |
0 |
Food separated and protected |
No |
No |
Yes |
No |
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw eggs stored above salsa in the front reach in cooler. CDI-The eggs were moved to the bottom of the shelf. |
| 14 |
3 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
Yes |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed several containers stored on the clean equipment rack with date marking stickers. CDI-Explained that the stickers must be removed. This is causing date marking issues in the reach in coolers. REPEAT. |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
No |
Yes |
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed the prep cooler holding product above 41F. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE UNIT IS PROPERLY HOLDING AT 41F OR BELOW. REPEAT. |
| 21 |
3 |
Proper date marking and disposition |
No |
No |
Yes |
Yes |
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 several items in the tall reach in cooler with no date marking stickers and incorrect date labels. CDI-The items were properly dated. REPEAT. |
| 26 |
0 |
Toxic substances properly identified, stored, and used |
No |
No |
Yes |
No |
No |
7-201.11 Store toxic materials to avoid contamination. -P
Observed a bottle of brake fluid stored on the clean equipment rack. CDI-The bottle was removed. |
| 36 |
2 |
Insects and rodents not present; no unauthorized animals |
No |
No |
Yes |
Yes |
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed the back door propped open. CDI-The screened door was closed. REPEAT.
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed several flies inside the facility. Increase pest control methods. |
| 37 |
0 |
Contamination prevented during food preparation, storage and display |
No |
No |
Yes |
No |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed a container filled with salad product (lettuce, salsa) stored on the ground. CDI-The container was put onto the prep counter. |
| 39 |
0 |
Wiping cloths: properly used and stored |
No |
No |
No |
No |
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed two wet cloths being stored on the counters not in use. Wet cloths must be stored in a sanitizer bucket or put into laundry when not in use. |
| 41 |
0.50 |
In-use utensils: properly stored |
No |
No |
Yes |
Yes |
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 two plastic containers with no handles stored in the salsa containers in the front reach in cooler. CDI-The two containers were removed. Only scoops with handles are allowed to be stored in the food product, as long as the handle is kept out. REPEAT. |
| 47 |
0 |
Non-food-contact surfaces clean |
No |
No |
No |
No |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed to the inside of the tall reach in cooler. Have cleaned. |
| 49 |
2 |
Plumbing installed; proper backflow devices |
No |
No |
No |
Yes |
No |
5-205.15 Maintain a plumbing system in good repair.
Observed the mop sink draining very slowly. Have repaired. REPEAT.
Observed the front hand sink in need of repair. Have repaired. REPEAT. |
| 52 |
0.50 |
Garbage and refuse properly disposed; facilities maintained |
No |
No |
No |
Yes |
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
Observed litter around the back area and dumpster. Needs cleaning. REPEAT. |
| 53 |
0.50 |
Physical facilities installed, maintained and clean |
No |
No |
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 repair work needed to the walls at the prep sink and under the hand washing sink. Have repaired. REPEAT.
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 cleaning needed to the floors around the cookline. Have cleaned. |