| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
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 Observed one employee turn off the handwashing sink with his bare hands. After washing hands, staff must turn off the faucet handles with a paper towel. CDI. PIC instructed staff person to rewash his hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from one of the sinks at the Diamond area bar. CDI paper towels provided. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed ice being scoop with a cup with no handle. CDI. Cup discontinued from use and ice scoop obtained. |
|
14
|
1.50
|
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
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed a slicer that was stored clean with food residue. Observed cleaned platters stored with residue. Observed the interior of the ice machine with residue. CDI. All items removed from service and cleaned. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
Observed chicken tenders reheated to 125 and placed into the hot box for service. CDI product dicarded. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed prepared burger topping trays with tomatos at 51 F. After 20 minutes, item was observed at 54 F. CDI. Product discarded. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple hot holding items stored below 135 F. CDI. Items reheated to 165 F or discarded if reheat to 165 was not obtained. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Hot food items were not being recorded on the log book. All hot food items being held on time must be logged per approved procedure. Time procedure onsite indicated food items would be labeled with tape on the pans, but process in place was to use a log book. Also, procedure does not state hot foods will be held on time once placed on the buffet line. Verification Required. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 cold food items being cooled and tightly covered with plastic. CDI. Wrap removed to allow products to vent. |
|
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 two sugar products with no label. |
|
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 a hot box of food stored out in the open (outside the tent), at the 1st base area. Keep all food stored under the tent. CDI. Food items move to under the tent. |
|
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 a wet wiping cloth stored on a handwashing sink. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
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 food service equipment stored on the floor in the main storage room. Observed food service equipment stored out in the open at the 1st base area. Items at 1st base area move to under the tent. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups at the Diamond Bar stored at the handwashing sink where water from hand washing can drip on the cups. CDI, cups moved to a clean location. Observed cups at the bars stored exposed to contamination. Keep the cups stored in a plastic sleeve until dispensed. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C. Observed the sliding door at the ice machine still damaged. Repeat Non-Compliance. Observed the dish washing sink middle vat with a damaged sink stopper (cloth used to keep sink from draining. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
Observed the 1st base bar area with no sanitizer test strips. CDI, test strips provided.
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal water bottles stored with single service items. Observed a soiled shirt stored next to clean utensils. CDI. Shirt moved to a new location. |