| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
REPEAT
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.
Observed an employee eat personal food and then place the food on the prep cooler cutting board. CDI - Employee was educated on proper eating habits and cutting board was washed. |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
REPEAT
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils. -P
2-301.14 (D) Wash hands after eating. -P
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
Observed two employees wash hands while wearing gloves. Observed an employee eat food and continue to work without washing hands. Observed two employees recontaminate their hands by turning the faucet off with bare hands. Observed an employee return from the dish pit with wet gloves and move to continue food prep without washing hands. Observed employees done gloves without washing hands.
CDI - EHS and manager halted all kitchen employees to have a discussion on the requirements for hand washing. Manager also corrected employees as the violations were observed. Manager stated that he will take more time to educate specific employees observed during the inspection. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure 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 an employee touch onions and cilantro in the prep cooler with bare hands. CDI - Employee was educated on proper use of gloves. Food was voluntarily discarded. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
REPEAT
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
6-301.14 Post a handwash sign at each handsink.
Observed an employee wash out a wiping cloth inside of a hand sink. Observed missing hand washing sign at the left side kitchen hand sink.
CDI - Manager educated employee on proper uses for a hand sink. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT
3-304.15 (A) Gloves, Use Limitation (P)
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed an employee wash dishes with gloves on and then move to handle food without discarding gloves and washing hands.
Observed raw chicken stored above beef in the reach-in cooler. Observed chopped beef and heart stored above seafood in the walk-in cooler. Observed open packages of chicken stored above fries in the reach-in freezer. CDI - All raw products were moved to the correct order. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. -P
Observed an employee sanitize dishes with chlorine sanitizer for 2-3 seconds before rinsing off with water. Contact for 100ppm chlorine shall be 10 seconds for proper sanitation. CDI - Dishes were rewashed with proper sanitizer contact time. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed chicken be reheated to 111 degrees. Burner was then turned off for hot holding.
CDI - Employee was educated and she reheated chicken to 165 degrees. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed beans hot holding at 119 degrees and chicken hot holding at 111 degrees.
CDI - Items were reheated to 165 degrees. |
|
25
|
1
|
Consumer advisory provided for raw/ undercooked foods |
No |
Yes
|
No |
REPEAT
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf
Observed missing asterisk for “Lomo Saltado” that includes chopped steak. Consumer advisory is missing the disclosure “These items may be cooked to order.” Manager stated that they have not replaced all menus. CDI - Manager printed new menus and will laminate today. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed medication stored on a shelf above a prep surface. Observed a detergent bucket stored on top of a prep surface. Observed a bottle rubbing alcohol started above a chest freezer. CDI - All chemicals and medications were moved to lower shelves. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
REPEAT
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed one bag of rice stored on the floor of dry storage.
3-304.11 Cloth linens or paper towels may not be used for food contact except for immediate service like bread rolls.
Observed paper towels stored under cucumbers in the prep cooler. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed one employee preparing food without a hair restraint. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed soiled wiping cloths stored on both prep table cutting boards. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
REPEAT
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed a cup for scooping inside of one container of juice. Improvements made from previous inspection. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
REPEAT
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed employees take wet dishes to the prep table for use. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.
Observed open-faced single service containers that were exposed to the open air and ceiling.
CDI - Manager turned items face down. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-501.11 Maintain equipment in good repair.
Observed rusting shelves in meat WIC. Observed broken panels on both back storage reach-in coolers. Observed a broken vent on the back storage chest freezer.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed a prep table cutting board with deep stains. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
REPEAT
4-603.12 Debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle.
Observed date stickers on the sides of several dishes stored as clean. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed a large amount of food debris on the shelves of the meat walk-in cooler. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed cracked or missing tiles in several areas of the kitchen that will be difficult to clean. Observed tape holding together part of the ceiling in the dish pit. |