| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed employee rinse and load soiled dishes into dish machine and then unload and store clean dishes with no hand washing. CDI - PIC instructed employee to wash hands. Hands washed. Ensure hands are washed after handling soiled dishes and before handling clean dishes. REPEAT |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed tray placed across hand sink in tortilla room blocking access. CDI - tray removed. Do not block access to hand sinks. Sinks must be available for use at all times. REPEAT |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored directly over beef base in walk in cooler. CDI - PIC relocated eggs to bottom shelf.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed bulk unwashed produce stored over prepared ready to eat produce items in walk in cooler. CDI - PIC relocated unwashed produce away from ready to eat foods. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed hot water sanitizing dish machine max temp achieved in final rinse 155f decreasing to 153f using EHS disk thermometer. CDI - PIC adjusted machine and changed out water. Final rinse temp increased to 165f. PIC to have machine serviced as preventative measure.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Organic buildup present on internal surfaces of ice machine. Clean frequently to prevent buildup. REPEAT |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of clear chemical and other container of blue chemical with no identification. CDI - PIC discarded. Label all containers of chemicals. 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 employee handling food with bracelets on wrist with food handler gloves. Remove jewelry from wrist when handling food. REPEAT
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food in back of house with no hair restraint. REPEAT |
|
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 soiled wiping cloths laying on equipment surfaces in back of house areas. Place soiled wiping cloths in sanitizer at the proper concentration or remove to soiled linen receptacle. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoops laying inside tomato & corn soup sets and shredded chicken mixture in walk in with handles in the product. Keep the handles out of the food to prevent contamination. Observed grill tongs in containers of hot water 117 - 127f. Maintain utensils in hot water at least 135f. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic and metal pans stored as clean stacked together wet. Air dry pans before stacking. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed employee remove trash to dumpster and leave dumpster side doors open after use. Keep dumpster doors closed to prevent pests. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Personal employee food, beverages, cell phones, and other items mixed with restaurant items throughout prep and inside coolers. Designate an area for the storage of employee belongings. |