| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P
*In walk in cooler 3, observed raw eggs stored above boxes of tomatoes. In one door reach in, raw chicken was stored above raw steak. In two door freezer, bags of cooked wings were stored below uncooked fish in open bags. In freezer, storage order requirements apply when food is removed from commercial package.
CDI-items were rearranged.
3-304.15(A) - Gloves, Use Limitation: Discard gloves after a task is complete or any time they are damaged or soiled. P
*Employee washing dishes did not change gloves after handling soiled dishes and then handling clean dishes.
CDI-employee washed their hands and discussed with PIC. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602. 12 (B) - Cooking and Baking Equipment: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
*Microwaves throughout kitchen have food residue on inside cavity and needs to be cleaned.
4-602.11 (E) (4) Equipment such as ice bins, beverage dispensing nozzles, lines and tubes, ice makers, cooking oil tanks and lines, water vending equipment and coffee grinders shall be cleaned as often as the manufacturer recommends or as often as needed to preclude the accumulation of mold or soil.
*Ice maker divider in kitchen has suspected microbial growth. Ice bin in server station had orange residue on bottom of lid. These need to be cleaned.
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf
*Mechanical cheese grater had food residue on inside of chute.
CDI-Grater was taken apart and cleaned. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P
*Observed queso stored in microwave at 118F. PIC stated container of queso was heated up when used and held in microwave until it is needed. Pulled chicken and ground beef in steam well were 110F. Other items in steam well were holding above 135F.
CDI-Container of queso was mixed with queso in steam well and mixture was 160F. Pulled chicken and ground beef was placed on stove and reheated to 165F. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf
*Bags of beef tongue in two door freezer were not labeled with date prepared. Bags need to be labeled with a thaw date as well when removed from freezer. The day food was prepared would be the first day. After thawed, food has six more days to be used.
CDI-beef tongue was labeled with prep date. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 - Time As A Public Health Control: The food shall be identified to indicate the time that is 6 hours from the point in time it is removed from temperature control . P
*Red salsa and green salsa held under TPHC were not labeled with time removed from temperature control.
CDI-Salsa was labeled with time removed from temperature control. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 - Sanitizers, Criteria: Chemical sanitizers used on food contact surfaces shall not exceed concentrations of 200ppm for chlorine or 400ppm for quaternary ammonia. P
*Sanitizer at 3 comp was above 200 ppm chlorine when checked. Ensure concentration is adjusted to required concentration. Sanitizer needs to be diluted until concentration is adjusted.
CDI-sanitizer was diluted and tested to meet required concentration.
7-102.11 - Common Name: Label working containers of chemical with common name. Pf
*Observed two unlabeled bottles of sanitizer.
CDI-bottles were labeled. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 - Thawing: Potentially hazardous food shall be thawed in a container continuously filled with cold running water maintained at 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and then immediately transferred to cooking equipment.
*Observed fish thawing in pan of water on counter.
CDI-pan of fish was placed under running water. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) with the common name of the food except food that is easy to identify such as dry pasta.
*Several sauce bottles and containers of spices were not labeled. Ensure these are labeled. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 - Outer Openings, Protected: Outer openings of a food establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight fitting doors; closed, tight-fitting windows; and filling or closing holes and other gaps along floors, walls, and ceilings.
*Back door has a gap underneath it. This needs to be sealed to prevent pest entry.
6-501.111 - Controlling Pests: Keep the premises free of insects, rodents, and other pests.
*Observed live roaches below dish machine and above three compartment sink. Ensure active pest control is used to prevent pests. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
*Lid of black bean container has a large hole from a crack. The hole is exposing beans to contamination. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 - Wiping Cloths, Use Limitation: Wet wiping cloths shall be held in approved sanitizer when not in use. Sanitizer shall be free of visible soil.
*Observed multiple wet wiping cloths throughout kitchen. These need to be stored in a sanitizer bucket when not in use. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
*Several utensils in dry storage containers were stored with handles contacting food. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Air dry equipment and utensils after cleaning and sanitizing.
*Observed multiple pans wet stacked. These need to be arranged to allow air drying before stacking. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Single-use and single-service articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
*On cook line, observed several stacks of single use articles stored with food contact side up. These need to be flipped to prevent them from contamination. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted.
*Several gaskets throughout kitchen were torn and/or partially missing. These need to be replaced when they become damaged.
4-202.11 - Food-Contact Surfaces: Multiuse food-contact surfaces shall be smooth, in good repair, free of sharp angles, and finished to have smooth seams and joints. Pf
*Observed multiple chipped dishes on dish rack. Lid of black bean container was cracked and needs to be replaced.
CDI-dishes were removed. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.15 - Warewashing Machines, Manufacturers' Operating Instructions: Operate a warewashing machine in accordance with data plate and any other manufacturers instruction.
*According to the data plate of dish machine, the minimum wash and final rise temperature needs to be 120F. When dish machine was ran, wash temperature was at 86F and final rinse temperature was at 79F. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent accumulation of soil residue.
*Gasket had debris accumulation in prep cooler on right side of back line. Walk in cooler racks have debris accumulation. Lightbulbs under hood system had heavy grease buildup on them. Observed standing water on reach in 2 on cookline. These need to be detail cleaned. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 - Toilet Room Receptacle, Covered: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
*Obtain a covered trash can for employee bathroom. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
*Observed holes in walls throughout kitchen. Floor tiles are damaged throughout kitchen. |