| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager was present. Certified PIC later showed up towards end of inspection. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
General Comment:
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. Employee observed only washing hands for a couple of seconds. Observed employee only rinse hands at hand sink. Both employees present observed turning faucet off with bare hands. CDI: employees were corrected and training was provided. |
|
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. Coffee pot stored in front handsink and knife and chopper equipment stored in back handsink. CDI: items removed. |
|
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. Employee observed only rinsing dishes and storing as clean without following proper wash, rinse, and sanitize step. Dishes observed stacked in all 3- vats of 3-comp sink. 3 step method was not being followed properly. CDI: sink was set up properly; training was provided; steps were corrected and being followed properly. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat:
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Chicken, beans, and chili reyenos made yesterday were stored inside reach-in cooler without a date. CDI: properly dated. Pork and tamales were made on Monday inside reach-in cooler without a date. CDI - properly dated. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
General Comment:
3-501.13 Use approved thawing methods. Chorizo, chicken, and beef thawing at room temp. Moved to cooler |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Repeat:
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Bleach sanitizer in bucket measuring 0ppm. CDI: corrected to 50ppm.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Bleach bucket observed on kitchen floor. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
General Comment:
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. SIngle service cups stored on the floor at front area. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
General Comment:
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food observed stored improperly in kitchen. Cell phones and aprons observed stored on food contact surfaces and on top of dry good food. |