| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee don gloves without washing hands.
CDI, directed employees to remove gloves and wash hands.
2-301.12 Cleaning Procedure - P Observed no barrier between hand and faucet when turning off water at hand wash sink. CDI, instructed employee on correct cleaning procedure. |
|
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 bucket and food utensils in handwash sink near tortilla machine and sink near 3 compartment sink. CDI, PIC removed items from handwash sinks.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap in handwash sink near 3 compartment sink. CDI, PIC refilled soap dispenser.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels for handwash sink near front. CDI, PIC supplied paper towels. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed washed and peeled onions stored under raw pork and shrimp. CDI, PIC moved onions. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed meat grinder and slicer soiled with meat residue. PIC stated that grinder was cleaned once a week. CDI, PIC educated on cleaning frequency and cleaned equipment.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed strainer used for meats with thick build up around the edges and left over meat residue stored as clean. CDI, PIC removed items to be cleaned. |
|
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 cheese and sour cream cold holding at 46F and 45F respectively. Cheese had been stored through the night. CDI, sour cream moved to walk in cooler and cheese was discarded voluntarily. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed no date marking on salsa, tamale filling, and cheese in facility.
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed spoiled food and moldy mayonnaise in walk in cooler. CDI, items discarded by PIC. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P
Observed hydrogen peroxide stored above food product on the shelf. CDi-The peroxide was moved to a different location. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests - C Observed roach infestation on corners of cealing and throughout facility. PIC stated thorough cleaning being done but roaches keep returning. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-803.11 Storage of Soiled Linens - C Observed soiled wiping cloths soaking in bucket of soap and bleach. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed thermomter of display case for cheese at 47 F.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed a metal shelf being used as a grill cover. The shelf is not meant to be used for grilling foods. CDI-The shelf was removed and the original grill covers were placed back on. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dirty and greasy floors in need of cleaning. |