| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal employee water bottle on prep table top in back area and multiple other employee beverages on shelving and equipment throughout line and service areas without lids and/or straws. Employee beverages should have a lid and straw and be stored away from food and food contact surfaces. REPEAT |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed employee load soiled dishes into dishwasher and then put away clean dishes with no hand washing. CDI - manager directed employee to wash hands. Ensure hands are washed after completing tasks that contaminate them. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Trash can pushed in front of line area hand sink blocking access. CDI - manager relocated trash can away from sink area. Ensure hand sinks are accessible for use at all times. REPEAT
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Two back of house hand sinks and bar area hand sink with no paper towels. CDI - manager replaced towels at each sink. Ensure paper towels or approved hand drying device are available at each hand sink. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior surfaces of bulk ice machine at chute with organic buildup visible needs cleaning. Non-food surfaces of stand mixer with black greasy residue need cleaning. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
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 shredded chicken from am prep cooling at room temperature still at 89f. CDI - manager discarded. Quickly cool foods using approved methods. Do not allow foods to cool at room temperature. |
|
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 cooked chicken breast holding in pan on grill side at 103f. CDI - manager discarded. Ensure that all foods in hot holding are 135f or higher. REPEAT
CONTINUED NON-COMPLIANCE WITH HOT HOLDING TEMPERATURE REQUIREMENTS MAY RESULT IN PERMIT ACTION. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods in line area coolers with temperatures above 41f including shredded cheese at 53f, diced tomatoes at 50f, chimicangas at 57f, and flautas at 46f. The diced tomatoes were double panned and held above the cold holding line in a prep top cooler and discarded by the manager. All other items in the cooler were 41f or lower. The shredded cheese was holding in a prep cooler which was malfunctioning with an internal air temperature of 66f. All items in the cooler were discarded by the PIC and the unit was unplugged until repaired. The chimicangas and flautas were holding in another prep top cooler on the line which was malfunctioning - repeatedly tripping the breaker and cutting off. All items in the unit were discarded and the unit unplugged until repaired. REPEAT - Return visit required within 10 days to evaluate cold holding temperatures and equipment repair. Risk control plan put into place with PIC to ensure cold holding temperatures are maintained going forward. CONTINUED NON-COMPLIANCE WITH COLD HOLDING TEMPERATURE REQUIREMENTS MAY RESULT IN PERMIT ACTION. |
|
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 Squirt bottle of blue cleaner in use at bar area with no labeling or identification present. CDI - manager labeled. Ensure all chemicals are properly labeled.
7-201.11 Store toxic materials to avoid contamination. -P Spray bottle of degreaser hanging on clean utensil rack above and adjacent to clean items at line area. Store all chemicals away from food and food contact surfaces to prevent contamination. |
|
31
|
1
|
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 Multiple pans of refried beans in the cooling process tightly stacked together some with lids on rack rolled out of cooler. CDI - pans placed into freezer to quickly cool. Ensure pans that are cooling are not allowed to sit at room temperature. Pans should be uncovered and placed in equipment that allows proper air flow to facilitate proper cooling. REPEAT |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple employees handling food with wrist bands or watches on wrists. REPEAT
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing cut onions in back of house with no hair restraint. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Multiple cracked and broken plastic food pans and lids need to be replaced.
4-501.12 Cutting Surfaces - C Green cutting board with deep scratches and heavy wear no longer smooth and easily cleanable. |