| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C -- Observed employee beverages and food improperly stored on the prep table. Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles cannot result. The beverages and food were moved for correction. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash - P -- Observed an employee crack eggs on the grill with gloved hands, remove the gloves, and not wash their hands before putting on new gloves to prepare ready-to-eat food. Employees must wash their hands between glove changes after handling raw animal foods. The employee was stopped before touching the ready-to-eat food, educated, hands were washed, and gloves were put on to correct the violation. |
|
15
|
0
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P -- Observed one raw pork/cheese bag stored beside cooked chicken. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from ready-to-eat foods. Container was moved for correction. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (C) - P -- The quat sanitizer in the 3-compartment sink and buckets tested below 150 ppm, due to an empty bottle in the dispensing system. Sanitizer shall be prepared between 150/200 and 400ppm quat. Sanitizer container was changed and remade to the proper concentration and the dishes/surfaces affected were resanitized to correct the violation.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Pf -- Observed the blade on the can opener mount with dried food residue and build-up. Equipment food contact surfaces and utensils shall be clean to sight and touch. The equipment was cleaned and sanitized in place and attachments sent to the dish area to correct the violation. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 (A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding - P -- Observed sausage patties, cooked chicken and salsa above 41°F where they were left on prep table during lunch time. Items in the front display unit holding between 43- 44°F (see temperature observations). Store TCS foods at 41°F or below when cold holding. The patties and other items were placed into the reach-in to cool down and EHS instructed to keep TCS foods inside the units to ensure they maintain proper temperatures. Since the facility does not have the capacity to move food from the cooler and it's not above 45°F, the food was allowed to be kept in the front display cooler until serviced. Repair/replace the affected unit within 72 hours for compliance. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To- Eat Time/Temperature Control for Safety Food, Date Marking - Pf -- Observed one container of black beans and bag of beans/cheese in the reach-in unit without a date mark. Ready to eat TCS foods prepared/opened and held for more than 24 hours shall be date marked to indicate when the food shall be consumed, sold, or discarded not to exceed 7 days. The day of preparation/opening shall count as day one. The items were prepared the previous day, and date marked to correct the violation. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - Pf -- Observed one chemical bottle that was not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. The bottle was labeled to correct the violation. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Cooling Methods - Pf -- Observed recently cut tomatoes, lettuce, guacamole and cheese cooling in the top of the sandwich prep unit. The top of a sandwich prep unit is intended to maintain proper food temperatures, not cool food. When food is placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. The containers were transferred to the reach-in cooler, uncovered, and placed on the top shelf of the walk-in cooler to correct the violation.
4-301.11 Cooling, Heating, and Holding Capacities-Equipment - Pf -- Observed the front display unit not operating according to manufacturer's specifications. The facility is currently storing food and working out of the unit with food being stored above 41°F. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide proper hot/cold holding temperatures. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C -- Observed wet wiping cloths on the prep table below 150 ppm. Wet wiping cloths shall be stored in a container of approved sanitizer (150-400 ppm) between uses. The violation was corrected by remaking the solution to 200 ppm. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C -- Observed single-service clam shell containers inverted under the prep table. Single-service and single-use utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination; at least 6 inches above the floor; and shall be kept in the original protective package or stored by using other means that provide protection from contamination until used. Invert single-service items. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Food Equipment, Certification and Classification - C -- Observed a domestic vidasana household blender in the kitchen. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Remove/Replace.
4-501.11 Good Repair and Proper Adjustment-Equipment - C -- Inside panel of the ice machine and middle reach-in freezer has tape covering the strips, making it not easy to clean. Front display unit not holding temperatures inside at 41 F or less. Equipment shall be maintained in good repair and components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C -- Observed food debris inside refrigeration, on sides and tops of equipment. Remove tape inside unit to clean properly. Clean around the can opener mount on the prep table where build-up is present. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures - C -- Observed an accumulation of food debris and trash around the dumpsters. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, and clean. Clean the area. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C -- Tile/floor damage present in the front handsink area. Physical facilities shall be maintained in good repair. |