| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Employee took orders on phone and handled money and did not wash hands prior to donning gloves and preparing food. Employees must wash hands after their hands are contaminated, and prior to donning gloves. CDI - Employee instructed to wash hands and he did so correctly. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Utensils sitting in hand washing sink. Hand washing sinks shall be used for hand washing and no other purpose. CDI - Utensils removed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Repeat - Raw packaged chorizo stored above raw shrimp in upright cooler. Raw animal foods shall be stored according to final cook temperature - raw chorizo must not be stored above raw seafood. CDI - Raw chorizo moved below raw shrimp. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Manager states that knives, tongs, and spatulas are washed at end of day. In-use utensils that contact TCS foods must be washed, rinsed and sanitized at least every 4 hours. CDI - Utensils will be washed at 3:30PM today. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding - P - Refried beans reheating in steam table at 52-135F. TCS foods must be reheated to 165F within 2 hours. Reheat TCS foods in equipment that is designed for rapidly reheated foods, such as the stove top or grill top. Do not reheat cold foods in the steam table. CDI - Refried beans reheated to 170F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Chimichurri sauce was sitting out at room temperature at 100F. Carne de res sitting on prep table measured 78F. TCS foods must be held under temperature control or time control. TCS foods in cold holding shall measure 41F or less. Use time as a public health control for chimichurri sauce, or keep it below 41F or above 135F. CDI - Chimichurri sauce discarded because it was used all day yesterday. Carne de res moved to upright cooler. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Date missing on cooked carne de res container. TCS ready-to-eat foods must be date marked. CDI - Date placed on container. 0 pts. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C - Boxes of plantains and green bananas stored on ground in food truck and outside on ground. Food must be stored at least 6 inches off the floor. Do not store food outside truck or on floor/ground. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-Jewelry - C - Employees wearing jewelry and watches on wrists. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. // 2-402.11 Effectiveness-Hair Restraints - C - Employees not wearing hair restraints. Food employees must wear a hair restraint. 0 pts. |