| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handling dirty utensils at the mechanical dishwasher and begin to handle clean plates. Ensure to wash hands after activities that contaminated them such as handling dirty utensils and trash. CDI EHS discussed handwashing and glove use. PIC had employee wash hands and donned gloves. |
|
14
|
0
|
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 Observed knife stored between flip top units. Observed several stacked metal and plastic containers with sticker residue and sticker labels attached in contact with the FCS (food contact surface). Observed several metal tongs, ladles, etc. with debris build up and stored as clean. CDI PIC removed FCS with debris and placed at the 3 comp sink to be cleaned properly.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the mechanical dishwasher with 0 ppm chlorine concentrations after several cycles. Observed 3 comp sink QUAT dispenser with QUAT concentrations of 0 ppm. PIC stated that they will use bleach chlorine sanitizer until unit and dispensers are repaired. CDI dishmachine and QUAT dispenser was repaired with proper concentrations by the end. |
|
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 Observed Tinga sauce (dated 8/18) and tomatillo (dated 8/18) held past 7 days. Observed milk and chicken stock not labeled. CDI PIC voluntarily discarded tinga sauce, tomatillo, milk, and chicken stock. Repeat violation. |
|
31
|
0
|
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 Observed raw beef cooling the grill pull drawer. Cooling rate was 0F/min. CDI PIC removed raw beef and placed into the walk in cooler to rapid cool. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed the bar area with several small flies. Ensure to increase pest control methods. |
|
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 several metal containers wet stacked. Ensure to allow proper air drying before stacking. Repeat violation. Points were not escalated due to improvement seen in wet stacking.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed unfinished wood crates used as storage, there were no food or clean utensils currently stored. NOTE: unfinished wood cannot be used to store clean equipment and utensils. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a knife with a missing handle, melted spatula, and damaged tongs. CDI PIC voluntarily discarded.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with stains and cuts. Ensure to resurface or replace. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces (rusted shelving in the WIC, reach in units, containers of utensils, etc.) with debris build up. Ensure to increase cleaning frequency. |
|
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 floors throughout the kitchen under equipment and baseboards with debris. Observed paper towel dispenser at the handsink by grill with debris build up. Ensure to increase cleaning frequency. Repeat violation. |