| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Open can of soda observed on food prep counter where food prep observed occurring. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Multiple employees observed touching soiled equipment, cleaning items off the floor, and handling face masks without washing hands prior. Some employees observed changing gloves without washing hands prior. CDI Employees educated and rewashed hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Employee observed filling up container of water for grill at handsink. CDI. Educated. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Raw chicken observed over raw whole beef and ready to eat ham in reach-in cooler. CDI. Rearranged. All other storage was adequate. |
|
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 Multiple bowls and pans deemed clean observed with cilantro and other food debris on them. CDI. Rewashed and sanitized.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P When observed, dishes were being washed and rinsed, but not submerged in sanitizer. CDI. Education provided and sanitized. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Whole steak observed being partially cooked then cooled in reach-in freezer. Manager reported steaks and cooked again after cooling to full temperature. Pork that is typically cooked slowly on rotating spit then immediately cooked fully on flat top grill is being left on spit at 80F then later cooked to full temperature on grill. Ensure to immediately cook pork after removing from spit. Manager educated about par cooking and decided to fully cook meats from this point on. All meats were reheated. |
|
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 Multiple foods in hot wells were observed below 135F (see chart). CDI. All foods reheated on flat top grill. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Foods including raw beef intestines, shredded cheese, and tomatoes observed cold holding above 41F. All foods had been in unit for less than 4 hours and were moved to reach-in cooler to rapidly cool. Repeat violation. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf A few bottles of bleach and water observed without labeling. CDI. Labeled. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 Foods such as steak, beef intestines, and pork/peppers mix observed cooling in dense, plastic pans. CDI. Moved to metal shallow pans. Repeat violation.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Several foods are being cooked and stored in packed reach-in coolers to cool for later use. Facility does not have walk-in cooler or blast chiller to help in cooling multiple pans of foods. EHS will return no later than 10/2/2020 to verify cooling/prep has been reduced or that more cooling capacity has been obtained. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Raw beef intestines observed thawing in prep sink with no running water at 64F. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Thermometer in facility observed without a thin probe. EHS will verify no later than 10/2/2020 that thin probed thermometer has been obtained. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Raw beef intestines observed thawing next to soiled dishes that were actively being washed in three compartment sink. |
|
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. Multiple pans are being stacked together wet. |
|
44
|
0.50
|
Gloves used properly |
No |
No
|
No |
3-304.15 (B)-(D) Gloves, Use Limitations - C Multiple employees observed using single use gloves while changing activities such as changing trash to working with food. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Two cutting boards at flip top and prep surface observed heavily scorned and scratched. Repeat violation. |
|
53
|
0
|
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. Blood and other debris observed on floor. Clean floors more frequently. |