| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed facility without anyone with ANSI accredited food certification. Repeat. |
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drinks stored in ice for drinks for customers and personal foods in reach in stored on top of food in facility. Repeat. |
|
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 employees not wash hands throughout service. Employees went from taking orders and handling money to food prep without handwashing. CDI
2-301.15 Only wash hands in handwashing sink.-PF. Observed employee rinse hands in prep sink. CDI hands washed in handsink.
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 rinse hands and not use soap and water. CDI hands washed. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed sink filled with sanizer metal and plastic bowls during begining of inspection. CDI sink cleared. Repeat. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw eggs on top of cheese in prep top and raw chicken stored on top of cooked pork. CDI items rearranged. Repeat. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tongs, laddles, metal bowls, plastic containers, bowl covers, and knives soiled with food debris. CDI items moved to be cleaned at the commissary.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Clean thermometer before use and before storing. Observed thermometer stored while soiled. CDI thermometer cleaned. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed grilled jalepenos and diced beef that was holding below 135F. CDI items moved for reheating. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed raw eggs, cheese, ham, mayo, tomatoes, and green salsa that was above 45F. CDI items moved to reach in to cool down. Repeat. |
|
21
|
1.50
|
Proper date marking and disposition |
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 milk, lengua, barbacoa, carnitas, spicy pork, and pastor that was not dated when food was prepared. CDI items dated. Repeat. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 lettuce sitting on the counter while cooling upon begining of inspection. CDI ice and water added to lettuce to cool down in reach in. Repeat. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees not wearing hair restraints while working with food. Repeat.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing ring and bracelet while doing food prep. |
|
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. Observed ice scoop handle stored in ice cooler. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed chlorine test trips on unit all with water damaged and in need of being replaced. Verification required. |
|
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. Observed fans soiled with debris, area by stove/grill area with food debris, racks and gaskets soiled with debris. Repeat. |