| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed food employes washing hands for less than 20 seconds and hands recontaminated from turning off faucet. CDI had food employees properly rewash hands. 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employees donned gloves before washing hands. CDI PIC had food employee wash hands before donning gloves. 2-301.15 Only wash hands in handwashing sink.-PF Observed food employee washing hands in the 3 comp sink. CDI directed employee to wash hands in handsink and educated on using the handsink only. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed food employee using bare hands to grab uncooked frozen tamales. CDI through instruction and minimizing bare hand contact |
|
9
|
0
|
Food obtained from approved source |
No |
No
|
No |
3-201.11 Use food from approved sources only.-P Observed food in an unlabeled container in the walk in cooler. PIC stated it was cream pre-made and bought from another location. Make sure to purchase food from an approved source. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed PIC clearly demonstrating that in-use utensils and food contact surfaces not washed, rinsed, and sanitized every 4 hours. CDI through instruction. |
|
19
|
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 bulk food items hot holding at the stove behind the front display case below 135F. Food items include beans and pulled pork (see temp chart). CDI had food items reheated above 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food items: raw beef, raw pork, and oxaca cheese cold holding above 45F in the cold hold display case (see temp chart) CDI oxaca cheese was discarded and raw pork and raw beef were cooled. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed container of bleach sanitizer in a container not labeled. CDI container was labeled as sanitizer. |
|
36
|
1
|
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 serveral flies in the kitchen around food prep area. Ensure pest control company is in use to maintain the premises. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
Yes |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed raw beef and raw pork in the cold hold display case displayed next to RTE cheese. Observed washed onion stored on shelf beside handwash sink. Ensure segregation to prevent from cross contamination and no washed produce directly on shelf. CDI onion was voluntarily discarded by PIC. VR required within 10 days. |
|
42
|
0
|
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 containers wet nested above the 3 comp sink. CDI containers were seperated to properly dry. |
|
47
|
0
|
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 food debris build up on the shelving of the walk in cooler. A dirty ladder was also stored in the walk in cooler. CDI ladder was removed from walk in cooler. |
|
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 both shared dumpster lids and side doors open filled with trash. More trash found around premises. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees possessions like cell phones and purses stored throughout kitchen and on shelves with dry foods and equipment. Observed employee foods stored in the WIC with food for the public. |