| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf
-Air freshener and pen in rear handwash sink.
*CDI. Items moved.
6-301.14 - Handwashing Signage: sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks.
-Signs missing from handwashing sink.
*REPEAT
**NO POINTS TAKEN |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P
-Raw burger, and raw steak directly above RTE sauces, and vegtables.
-Unwashed produce(heads of lettuce, avacodos) in the walk in cooler was directly over ready to eat foods (shredded lettuce, diced tomato).
-Unwashed produce (peppers) directly above milk, and RTE sauces in walk in cooler.
*CDI. Coolers reorganized.
3-304.15(A) - Gloves, Use Limitation: Discard gloves after a task is complete or any time they are damaged or soiled. P
-Food employee was preparing food and touched another employee on the back, reached into his pocket and then continued to prepare food with no glove change.
-Employee was handling soiled equipment, scrubbing pots and then reached into his pocket, wiped the surface of a prep table with a rag that was resting on his shoulder and then put cleaned and sanitized equipment away.
*CDI. Employees changed gloves and washed hands. Education provided to PIC.
**3.0 POINTS TAKEN |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf
-Dishes on the prep line had accumulation of food debris and splatter on them.
*CDI. Moved to dish pit.
**REPEAT
***NO POINTS TAKEN |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P
-Prep top was left open and the following food temperatures were measured: Diced tomato-45, sour cream-45, pico-46.
*CDI. Prep top closed and foods cooled to 41.
*REPEAT
***1.5 POINTS TAKEN |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 - Common Name: Label working containers of chemical with common name. Pf
-Chlorine sanitizer was in a green bucket with an unreadable label.
*CDI. Relabeled.
7-204.11 - Sanitizers, Criteria: Chemical sanitizers used on food contact surfaces shall not exceed concentrations of 200ppm for chlorine or 400ppm for quaternary ammonia. P
-Sanitizer on cook line bleached out the testing strips and was above the readable range of 400ppm.
*CDI. Sanitizer remade with appropriate concentration.
*REPEAT
*1.0 POINTS TAKEN |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 - Outer Openings, Protected: Outer openings of a food establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight fitting doors; closed, tight-fitting windows; and filling or closing holes and other gaps along floors, walls, and ceilings.
-There is a large gap under the kitchen/rear door due to water damage on the door and missing weather stipping.
*REPEAT
6-202.16 - Exterior Walls and Roofs, Protective Barrier: Perimeter walls and roofs of a food establishment shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals.
-The siding of the establishment has several large holes.
-There is missing/damaged J- channel on the rear corner of the buildings exterior and the siding is damaged and separating, creating large gaps.
*1.0 POINTS TAKEN |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.14 - Food Preparation: During preparation unpackaged food shall be protected from environmental sources of contamination.
-Hard taco shells stored on top shelf of prep line with no cover and no overhead protection.
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
-Sausage and other unrecognizable foods were stored under a leaking condenser in the walk in freezer and were covered in ice crystals.
*NO POINTS TAKEN |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 - Wiping Cloths, Use Limitation: Hold in-use wiping cloths in sanitizer between uses.
-Wiping cloth was observed being used to wipe surfaces and kept on the counter.
-Employees holding wiping cloths on their person (over shoulder, in pocket) were observed using the wiping cloths to wipe surfaces.
*NO POINTS TAKEN |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Air dry equipment and utensils after cleaning and sanitizing.
-Observed dishes actively being stacked without drying.
-Multiple food containers were stacked while wet and failed to dry completely.
*REPEAT
**0.5 POINTS TAKEN |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Store single-use and single-service articles in a clean dry location.
-Lean-to/shed with little environmental protection was being used to store napkins and single service cups (opened box) behind establishment.
*NO POINTS TAKEN |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair.
-Gaskets torn on main prep cooler.
-Gasket missing from walk in freezer.
-Walk in freezer is freezing over.
-Gasket torn on single door prep cooler.
-Delaminating finish on reach in cooler shelves.
-Walk in freexer door is rusted through.
*REPEAT
4-502.11 (A) - Good Repair and Calibration: Utensils shall be maintained in good repair.
-Multiple chipped dishes observed.
*1.0 POINTS TAKEN |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent accumulation of soil residue.
-Fire suppression system has accumulation of grease.
-Standing water in single door reach in prep cooler.
*NO POINTS TAKEN |
|
52
|
0
|
Sewage & wastewater properly disposed |
No |
No
|
No |
5-403.12 - Other Liquid Wastes and Rainwater: Condensate drainage and other nonsewage liquids and rainwater shall be drained from point of discharge to disposal in an approved manner.
-Mop sink behind building is full of rain water and not draining. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-502.11 - Frequency: Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
-Equipment, old Christmas trees, and other unused items behind establishment need to be removed. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
-Heavy grease buildup on the floors around cooking equipment.
-Food on walk in cooler floor with a foot print on it.
6-501.11 - Repairing: 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.
-Floors have large pits, missing and cracked tiles throughout.
-Baseboards have eroded from water damage.
-Coving was removed in kitchen.
*REPEAT
**1.0 POINTS TAKEN
***The floors are effectively uncleanable and will need to be repaired. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 - Intensity: The light intensity shall be at least 10 foot candles in walk-in refrigeration units and dry storage areas, 20 foot candles in warewashing, handwashing, toilet rooms and self-service areas, and at least 50 foot candles in areas where food is handled.
-5 foot candles measures in walk in freezer.
*REPEAT
6-501.110 - Using Dressing Rooms and Lockers: Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions.
-2 cell phones were observed on the prep line shelf with microwave, equipment, and utensils.
*NO POINTS TAKEN |