| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
2-301.15 Only wash hands in handwashing sink. -PF
Observed an employee drop a utensil on the ground. He then picked it up and washed it off in the hand sink with water, placed it on the cook line, and changed gloves without washing hands. Observed an empanada prep employee wash hands with gloves on in a prep sink without soap. CDI - Manager stopped both employees and made then wash hands properly and change gloves. Utensil was brought back to the dish machine. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed an employee wash a utensil off in the hand sink. CDI - Manager corrected him and the utensil was brought back to the dish machine. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored above milk and cheese in the walk-in cooler. CDI - Manager moved items to the correct storage order. Points not escalated due to food delivery earlier this day.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several salsa containers in the walk-in cooler without lids. CDI - Manager covered with lids during inspection. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed an employee drop a utensil on the ground. He then picked it up and washed it with water in the hand sink. CDI - Manager corrected him and the utensil was brought back to the dish machine. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed plantains in the grill basket at 100 degrees. Observed empanadas under the heat lamp at 88 and 112 degrees due to the lamp not being turned on. CDI - Manager voluntarily discarded items during inspection. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
10-DAY VERIFICATION REQUIRED
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed missing disclosure on the paper menu. Advisory is present. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
REPEAT
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP fish fillets in intact packages. CDI - Manager cut open during inspection. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
REPEAT
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees preparing food with watches on. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados in the prep cooler with stickers still attached. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
REPEAT
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed cook line utensils stored in 98 degree water.
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a bowl being used to scoop rice on the hot line. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
REPEAT
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes. Points not escalated due to improvement. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply stained cutting boards on the cook line.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed “house-hold use only” blenders. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
REPEAT
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors. |