| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-Duties - PF PIC must ensure that employees are following the employee health policy requirements. PIC mentioned that dish washer was coming in after a doctor appointment but did not know if was in relation to any reportable symptoms or illnesses. CDI- by discussion. Employee arrived and appointment was not in relation to reportable sysmptoms or illnesses. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed coffe cup on food prep table and opened bottle of water in box with potatoes in dry good area. CDI- drinks located to proper locations |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
Yes |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked beef tongue being cut on table next to raw chicken. CDI- beef relocated and process discussed with PIC. Observed raw fish stored above cooked pork in walk in freezer. General organization of freezer needed to ensure all raw foods are stored below ready to eat foods. Verification required.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed produce stored above ready to eat foods such as arepa filling, cheese etc. Verification required.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed many uncovered foods in walk in freezer and in reach in unit on line. Verification required. |
|
14
|
1.50
|
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 food debris on knives and tomato slicer stored as clean. CDI- items relocated to dish area to be re-washed.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed buckets, spray bottles and sanitizer directly from dispenser less than 100ppm quat upon arrival. CDI- Dispenser adjusted and all buckets and bottles refilled. |
|
18
|
1.50
|
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 large 5 gallon bucket of beans that were cooked yesterday, 52F. CDI- beans were discarded. Observed large container of salsa, red sauce, lettuce and arepa filling all made this morning and 44F in walk in cooler. Items did not decrease in temperature after 1 hour. CDI- items were relocated to walk in freeezer or placed on ice baths to cool. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed butter, cream and shredded cheese in walk in cooler, 44F. It was unknown how long foods had been above 41F. CDI- items discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed container of pulled chicken in walk in cooler cooked yesterday but labeled with today's date. CDI.- product was discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7.202.11 Restriction-Presence and Use - PF Observed can on RAID on shelf in dry storage area for household use only. Discontinue use. PIC stated that product is used outside back door only.
7-208.11 Storage-First Aid Supplies - P,PF Observed first aid supplies stored on paper towel dispenser above hand sink in kitchen. CDI- relocated |
|
31
|
0.50
|
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 large containers of baked potatoes and salsas being covered an placed in walk in cooler. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Use approved thawing methods. Observed chicken being thawed in bucket of standing water upon arrival. CDI- placed in food prep sink under cold running water. Discussed proper methods with PIC. |
|
37
|
1
|
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 bucket of raw chicken on floor upon arrival.
3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee phone stored on top of equipment on prep table. |
|
41
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C Observed bowls stored in beans, rice and shredded cheese. CDI- bowls removed. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-301.12 Manual Warewashing, Sink Compartment Requirements - PF Follow proper procedures at 3 compartment sink when maually washing. Ensure that large items that do not fit in dish machine are washed, rinsed and sanitized. PIC was unable to explain proper manual washing procedures. CDI- discussed proper procedures. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C General cleaning needed of non-food contact sufaces such as shelves under prep tables, shelves in walk in cooler etc. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Additional backflow device is needed at can wash when spray arm is attached. |