| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
Yes |
2-101.11 PIC shall be present during all hours of operation. -PF Upon entry staff identified Ruben as the PIC and said he was not present. When asked who was in charge presently, Juan Carlos (who speaks good english) stated he guessed he might be but later said the line cook was. VR
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed failure of Juan Carlos to demostrate sufficient knowledge of food safety concerning but not limited to proper food storage, reheating, cold holding, sanitization and hygiene. VR |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
Yes |
2-103.11 (M) Person in Charge-Duties - PF Observed Juan Carlos unable to demonstrate any knowledge of employee health. VR |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
Yes |
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 Observed gloved food employee leave kitchen grab pan of raw chicken with visble residue fail reenter kitchen and handle a soiled towel and utensils before stopped to remove gloves and wash hands. CDI- hands washed |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
Yes |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw carne asada stored over sauces in bottom of prep unit. VR
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -PObserved gloved food employee leave kitchen grab pan of raw chicken with visble residue fail reenter kitchen and handle a soiled towel and utensils before stopped to remove gloves and wash hands. CDI- hands washed; new gloves donned |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
Yes |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed multiple cooked foods being slowly reheated in a steam table; not designed for reheating. VR CDI- all removed to grill and burners to reheat |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
Yes |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed rice cooked yesterday and cooled overnight at 55F. CDI- discarded FACILITY NOT PERMITTED FOR PRIMARY COOLING |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods cold held above 41F(see temp chart) Placed on temporary TPHC VR for long term cold holding |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple containers and packages of ham and hotdogs not date marked. VR |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility cooling with no blast chiller and or walk in cooler, Permit clearly prohibits primary cooling. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed multiple large wrapped meat chubs at 50F thawing in 3 comp sink. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple unlabeled containers of spices. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple bags of onions stored on floor. CDI- removed |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wet wiping cloth stored on cutting board |
|
40
|
0.50
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados stored in top of prep unit with stickers still on. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed PIC could not provide test strips and admit he didnt know where they were. CDI- Later after PIC Ruben entered, test strips were provided |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee beverages, speakers and phone stored with single service to go containers and foods. |