| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 - No Certified Food Protection Manager (CFPM) on site. A CFPM shall be present on site at all times, as required. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
2-501.11 - No Vomit and Diarrhea Clean-up Plan provided by establishment - CDI: EHS provided Vomit and Diarrhea Clean-up Plan in Spanish. An approved Vomit and Diarrhea Clean-up Plan shall be provided. This plan may be kept with the kit you have so you do not lose it. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 - Raw chicken over raw beef in 2-door reach-in, raw shrimp over juice/beverages in pitchers in 3-door sliding door reach-in, and raw chicken over raw beef in lift-top refrigerator - CDI: all rearranged so that raw chicken is below raw beef in 2-door reach-in, so that raw shrimp is below beverages in 3-door sliding door reach-in, and so that raw chicken is below raw beef in 2-door lift-top. In 2-door reach-in in back, all raw meats are on bottom shelf. Some are prepackaged and some are not - CDI: rearranged so that all raw meats are below cooked and ready to eat foods and so that all raw meats are stored according to bacterial load/cooking temperature. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 - Raw meats (asada crudo and pastor crudo) (3 containers) are at 46f in walk-in refrigerator. Per manager, these have been in the walk-in refrigerator since Saturday - CDI: immediately moved inside to refrigerator that is well below 41f and will be cooked ASAP. EHS will return for VR Visit this Friday to check walk-in refrigerator temperatures. All cold foods shall be held at 41f or below. Do not put food in outside walk-in refrigerator until is will hold foods at 41f or below. Deli turkey in glass-door refrigerator is 42-43f - probably because cook is leaving refrigerator door open. Keep refrigerator doors closed as much as possible and do not leave them open when not using them.
Regarding walk-in refrigerator, food for MFU that works in conjunction with this establishment ranges from 44-49f about 1:30. Within 2 hours later, food now ranges from 43-45f. Rubber roof was sprayed with cold water, and then the temperature outside dropped (walk-in is outside), and then it rained.. That being said, the temperature of the food in the refrigerator shall be kept at 41f or below no matter what the roof is made of and not matter what the temperature is outside. Limit in-and-out of this refrigerator as much as possible. Keep the door shut completely whenever in use. If the refrigerator cannot keep the internal temperature of the food at 41f, for whatever reason, the refrigerator shall be repaired or replaced. If food temperatures are not at 41f or below Friday when EHS returns for VR Visit, food shall be served and MFU permit will be suspended until the food for the MFU is kept at 41f or below in an approved refrigerator on-site in permitted space. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 - A couple of dry ingredient containers are not labelled - CDI: manager immediately labelled these containers with the common name of the food. Food storage containers shall be labelled with the common name of the food. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 - Manager wears bracelet and is handling food. Food handlers shall wear no jewelry on arms and hands other than a plain ring similar to a wedding band. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14 - Several wet wiping cloths are on prep tables - CDI: moved to container of bleach and water. However, 2 of 3 containers of chlorine sanitizer are less than 50 ppm chlorine. Wet wiping cloths shall be kept in a solution of approved sanitizer. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 - Rice scoop handle is inside rice, and bowl for scooping sugar has no handle. Handles of scoops shall be above the top of the food. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 - Plastic, quart containers are being reused - 2 times maybe - CDI: all that have been used more than one time discarded immediately. Single-service items may be used only one time.
4-903.11 - Few single-service items are stored so that they catch crumbs, and a couple of open boxes of aluminum to-go trays. Single-service items shall be stored in a protected manner (for example: inverted or in closed boxes). |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Rusty shelving in back room. Can opener and base plate is rusty. Large, Brute container in back (for linen, maybe) is melted. Equipment shall be maintained in a state of good repair. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 - Ice machine baffle has grey spots and sludge, and can opener base is soiled. Aluminum foil covers steam well. All nonfood contact surfaces shall be clean. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 - Grate for window unit air conditioner is dusty. Physical facilities shall be kept clean. |