| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P
Observed employee grab cilantro with bare hands. The employee brought it to the bar area. CDI-The cilantro was properly discarded and explained to the employee about proper glove usage. |
|
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
Observed employee unable to verify final cook temperature of the chicken. When checked, the chicken read around 155F. CDI-The chicken was moved back to the grill area to finish cooking. Explained using a thermometer to verify final cook temperatures. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed cooked onions and jalapenos hot holding on the counter below 135F. CDI-The two items were discarded and remade. |
|
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 unsalted butter at 65F on the counter. It is unknown how long the butter had been sitting on the counter. CDI-The butter was discarded. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed food items past their time/temperature date marking requirements. It appears the computer system is allowing 8 days for some food items. The maximum time is 7 days. CDI-The food items were properly discarded and discussed with the manager about updating the system. REPEAT. |
|
36
|
0
|
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 several flies in the facility. Increase pest control methods. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed several wet cloths on the prep counters not in use. CDI-The cloths were removed. Clean, dry cloths are allowed to be kept on the counter. REPEAT. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed large plastic containers used to store cooked chips stored on the ground. The containers were cleaned and empty. CDI-The bottom container was properly washed and sanitized and then placed onto the shelving. |
|
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 cleaning needed to the shelves in the walk in cooler, the inside of the blast chiller. Have cleaned. |