| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met.
Observed very little active managerial control over the following: employee handwashing/glove changing, proper sanitation of food contact surfaces, and employee training in proper food safety to include procedures for above (date marking, hot holding, etc). |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF; -301.14 Wash hands before donning gloves and between gloves uses. -P
2-301.14 Wash hands after activities that contaminate them. -P; 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 employee wash hands in prep sink with soiled gloves on. Observed employee not wash hands between changing tasks (raw to ready to eat). Observed employees not using barrier to turn of faucet (use paper towel). CDI. Employee properly washed hands between raw and ready to eat and took off soiled gloves. Employee informed to always use paper towel to turn off handsink. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
6-301.11 Provide soap for handwashing at each handsink. -Pf
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed ice scoop stored in front handsink. Observed soap dispenser not adequately providing soap at either sink at time of inspection. Observed no paper towels at either handsinks in the kitchen or in either bathroom. CDI. Manager provided soap and paper towels at all handsinks. Ice scoop was returned to the three compartment sink to be cleaned. |
|
13
|
3
|
Food separated and protected |
No |
Yes
|
Yes |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
In the walk in cooler, observed raw groud meat above ready to eat juices; and raw beef above ready to eat produce. CDI. The employees moved the raw meats to their prospective locations as labeled in the walk in cooler. I will return within ten (10) days to verify the storage order in the walk in cooler. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P
Observed ice scoop stored in handsink (soiled area) moved to the three compartment sink for cleaning. The ice scoop was cleaned by employee with just soap and water. Employee began to place ice scoop back inside ice machine without proper sanitizing. CDI. Immediately instructed the employee to rinse and sanitize scoop in the three compartment sink. Had to instruct employees on making sanitizer solution for three compartment sink. Ice scoop was sanitized. |
|
19
|
3
|
Proper hot holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
In hot holding steam unit observed chorizo, chicken, beef, pork, and beef tongue all below 135F (see temp chart). CDI. The meats were reheated on the grill above 165F and held hold on the grill until steam table is repaired. I will return within ten (10) days to ensure steam unit is repaired and hot holding is being maintained. Repeat. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
In the prep cooler, observed bean and cheese mix for papusas made yesterday with no date mark; ham made yesterday and queso fresco made yesterday with no date mark. In the walk in cooler, observed no consistency with date marking. Manager explained food is date marked with its expiration date. However, lettuce made today, salsa made 3/9, menudo made 3/10, and ham cut 3/8 were marked with date of prep causing confusion in the walk in cooler. CDI. Food employees correctly date marked the foods with their date of expiration to maintian consistency. Beans and cheese, ham and queso in prep cooler were date marked with their date of expiration. I will return within ten (10) days to verify consistency of date marking. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination. -P
Observed raid and windex stored intermingled in the bakery area with kitchen items. CDI. Windex was moved to appropriate location and raid was removed from the kitchen as it is not for use in commercial areas. 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.
COMMENT: Obtain sanitizer buckets to effectivelty hold wet wiping cloths in between uses as several wiping cloths were noted stored on prep tables through out kitchen when not in use. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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.
COMMENT: Do not store the ice scoop in the handsink. |
|
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.
COMMENT: Repair the hot holding steam table. |
|
47
|
0.50
|
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.
Food debris noted on the outside of equipment (fryers/oven), bakery equipment and on gaskets throughout. Food debris noted inside microwave. Clean more frequently. Repeat. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
COMMENT: Noted slow floor drains throughout establishment. Sewage company was able to repair the slow draining lines at time of inspection. No sewage backup was noted as their was a clog in the line and the grease trap needed pumping. Was repaired during inspection. |
|
51
|
0.50
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Cleaning of Plumbing Fixtures - C
6-202.14 Toilet Rooms, Enclosed - C
Both restrooms are in need of deep cleaning. Observed heavy debris on toilet seats and plumbing pipes. Observed women's restroom without proper closure. A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. |
|
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.
COMMENT: At beginning of the inspection there was no trash can available in the kitchen to throw away trash. Provide trashcans for trash. |
|
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.
COMMENT: Replace the light bulbs that are out above the grill and fryers.
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.
Clean the floors walls and ceilings in the bakery area. Clean the FRP boards in the men's and women's restroom. Observed excrement on FRP walls in men's restroom in need of cleaning ASAP. |