| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-103.11 (A)-(L)Person-In-Charge-Duties - PF Observed PIC fail to demonstrate PIC duties by ensuring that employees are effectively cleaning their hands, employees aren't using proper methods to cool tcs foods, and have improper holding temperatures. |
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed multiple instances in which employees used bare hands to turn off faucets with barrier . This action will recontaminate previously washed hands.Observed proper hand washing after PIC corrected employees on the proper process. RCP will setup during verification. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink being used for storage with multiple pans stored inside. Pans were moved during the inspection to 3 comp sink. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed foods such as popusas filling not cooling without lid or cling wrap present. Observed soup inside of reach in unit also left uncovered during the inspection. (CDI)
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed ground beef stored over pasta inside of reach in unit. Foods were reorganized and education was given on how to store foods according to their final cook temperatures. (CDI).Rcp will be setup. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris left attached to multiple pans. Ensure that dishes are fully cleaned in a manner that removes all build up and greasy film attached. |
|
18
|
3
|
Proper cooling time and temperatures |
No |
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 Observed spaghetti con pollo from the day before at a temperature 44F. Spaghetti con pollo was not used earlier today for any prep. Food was discarded for not meeting cooling parameters. |
|
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 Observed foods such as fried tamales on the main bar at temperature of 118F, chicken quarter was also found at 125f and boiled eggs at 128F. Foods were reheated to 165F during the inspection. (CDI) rcp will be setup. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods kept for cold holding shall maintain a temperature of 41F or below. Observed foods such as eggs stored on counter top, pasta, and tamales all above temperature threshold. Items above 45F were discarded. Items in between 42-45F were cooled. rcp will be setup. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Ready to eat foods held for longer than 24 hours to be used for subsequent days shall be labeled with date mark for 7 days . Observed multiple foods without date mark present such as popusa and chicken. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Toxic substances placed in secondary containers shall be labeled with the common name of its contents. Observed chemical in a blank spray bottle without identification. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 a number of foods in the reach in unit cooling in bulk amounts such as spaghetti con pollo. |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Controlling Pests - C Observed 5 roaches in multiple areas of the kitchen. Manager stated their pest control sprays monthly. Suggested dicarding trash and cardboard from the kitchen to the dumpster at a higher frequency. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bananas and rice stored on the floor in the dry storage area. Placed on shelves during the inspection. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths left out on counters during the inspection. |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C Observed in-use utensil buried inside of flour during the inspection. Observed cabbage tong handle making direct contact with food. Handles were removed during the inspection |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of pans. Food establishment will be trained on how to pyramid stack dishes. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed single use articles stored open-ended on counter top. Enusre that single service items are protected with cling wrap or inverted. Observed single use towels stored on the floor in dry storage. Moved during the inspection. |
|
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. Hand washing sink in the front of house is not in good working condition. Difficulty turning knobs in the on position and the off position due to looseness. |
|
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 build up on nonfood contact surfaces such as door handles, shelving, gaskets, and exterior of pans. Pic cleaning schedule stated is monthly. Suggested increase in cleaning frequency. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open during the inspection. PIC closed the dumpster door. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy buildup where the walls and floor meets behind grill area and in the storage room underneath shelving. Additional cleaning needed on fixtures including soap holders. |