| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Employees observed touching soiled dishes and touching trash with gloves and donning new gloves attempting to prep food without washing hands in between. CDI. Education provided and employees washed hands before donning new gloves. Repeat violation. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employees are attempting to conduct multiple activities with same pair of gloves including working from soiled to cleans dishes, leaving kitchen, and going from raw food to clean. CDI. Education provided and hand washing conducted. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Two pans of chorizo cooked at 8AM, per manager, observed at 2PM above cooling at 41F in reach-in cooler. CDI. Food discarded voluntarily by PIC. Repeated on past several inspections and risk control plan issued. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Multiple foods observed hot holding below 135F (see chart). CDI. Foods hot holding for less than 4 hours and were reheated properly on grill. Repeated on last several inspections and risk control plan implemented. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Multiple foods held in facility for 24 hours or more observed missing date marking in all cold holding units. PIC discarded food voluntarily and educated on date marking. Repeat violation. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Chlorine sanitizer in three compartment sink observed above 200 ppm. CDI. Diluted. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 Chorizo observed cooling in tightly wrapped pans in reach-in cooler. Other foods in active cooling on countertop upon arrival at facility. CDI. Manager was educated on cooling methods and foods moved to refrigeration. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple stacks of pans observed wet stacked. |
|
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. Leak observed at handsink near back door. Repair. |