| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) Observed employee eating in the kitchen. Employee should not in the kitchen area. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure (P) Observed employee wash hands and proceed to close faucets with bare hands. After washing hands turn faucets off with paper towel. CDI: Employee rewashed hands and turned off faucets with paper towel.
2-301.14 When to Wash (P)Observed employees return to kitchen from the back door without washing hands. When returning to the kitchen, wash hands. CDI: Employees washed hands. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Observed raw eggs stored above cooked foods in the prep reach in cooler and above packaged drinks and avocados in the drink reach in cooler. Store raw foods below cooked and ready-to-eat foods. CDI: PIC rearranged storage order. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
TCS foods shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. P Observed a metal pan of lettuce on flip top at 47F and a large plastic container of lettuce in the flip top bottom unit at 44F. PIC stated lettuce was cut at 9:30AM today. CDI: PIC discarded. Cool cold or room temperature foods from 70F to 41F within 4 hours. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) Observed a container of salsa made 3/29/26 in the prep reach in cooler. CDI: PIC discarded. Discard foods past 7 days. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) Observed lettuce in large plastic container in the flip top bottom at 47F with closed lid. CDI: PIC discarded. Use cooling methods such as adding ice, smaller portions, using metals pans, and/or slightly covered cooling foods. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Observed wet wiping cloth on prep surface. Observed sanitizer bucket with wiping cloths not in concentration. Maintain wet wiping cloths in sanitizer bucket with correct concentration. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability (C) repair broken floor tiles in kitchen area. REPEAT |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation - Dressing Areas and Lockers (C) Observed employee personal items stored with food equipment. Maintain designated area for employee’s items. |