| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
3
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chirozo stored over raw shrimp. Observed raw chicken stored over raw beef in the prep unit. CDI-Kitchen manager changed storage order.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed fish stored over lettuce. CDI-Kitchen manager changed storage order.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms over RTE tortillas. CDI-Kitchen manager changed storage order. |
|
14
|
0
|
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 4-5 dirty dishes stored clean on the drying rack. CDI-PIC took back to be washed/rinsed/sanitized.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine lid in need of cleaning. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed corn that was roasted sitting on counter at 86F. Roasted chille peppers at 98F. Kitchen manager explaiend they had made these less than 1hr ago and they were cooling. CDI-PIC finished prepping food and put in the WIC. Observed salsa on the counter, double stacked in pans with ice. Ice was only sitting on the bottom. Salsa was 47F. CDI-PIC voluntarily discarded.
PIC did not sign due to Covid protocols |
|
21
|
1.50
|
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 rice and chicken wings made a 1-2 days ago with no DM. CDI-PIC Datemarked
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed several items out of date: mango salsa 8/18, roasted pineapple 8/16, carnitas 8/16. CDI-PIC voluntarily discarded food. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed degreaser stored on a shelf above salt and pepper. CDI-PIC moved bottle to a chemical shelf. |
|
35
|
0
|
Food properly labeled: original container |
No |
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 salt and pepper on cook line with no labels. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruits flies and flies in the kitchen area. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed fish being thawed in a prep sink with soield dishes sitting on the drain board. Fish was moved and corn was sitting on drain board. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and food employee with no hair restraint. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed two soiled rags sitting on counter. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed pots and pans stored over the dirty side of the 3-comp sink, and within inches of soiled dishes.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in the dish drying shelf. |
|
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 shelf for dishes rusted and in need of cleaning. Observed WIC step with a metal covering but covering is coming up. Ice building up on the walk in freezer pipes.
4-501.12 Cutting Surfaces - C Observed cutting board that needs to be replaced on prep line. |
|
47
|
0
|
Non-food-contact surfaces clean |
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 3-comp wall in need of cleaning. Shelves in WIC and on dish drying area need cleaning,. |
|
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. Observed light shield and two bulbs missing in the dry goods area, light shield broken in the freezer. |