| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Tortillas observed molded. CDI-PIC voluntarily discarded. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
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
Partially cooked chicken stored in walk-in above raw shell eggs and raw partially cooked lamb stored over ready to eat cilantro. CDI-Moved to proper order. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 1 container of buttercream stored in prep unit; temped at 60 F. Partially cooked chicken in prep unit temped 47-50 F CDI-PIC voluntarily discarded. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cooked chickpeas and onions within prep unit lacking date mark. CDI-PIC datemarked unlabeled TCS foods with yesterday's date.
When foods are prepared at sister establishment and brought to this establishment, all foods shall be 41 F and below or 135 F and above with a label identifying the product and the date prepped so this establishment is able to maintain for the correct 7 day max hold. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. A few spices held on shelf by 3-compartment sink observed lacking label. Also, sauces in walk-in rearranged and do not match the labels on the rack. Rearrange to match the labels with the foods. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-307.11 Miscellaneous Sources of Contamination (C) Personal milk stored with retail items within walk-in. REHSi informed PIC of the need to keep personal items separate and label "personal". PIC moved to personal items pan in walk in. REHS requested the pan be labeled to show it is personal items (pan lacked labeling). |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee lacking beard guard. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. 3-compartment faucet in poor repair (utilizing sprayer). Walk-in also observed with heavy leak; basin of water under vented area full and observed consistent drip. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
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. Hood vents lightly soiled. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-202.14 Toilet Rooms, Enclosed (C) A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. Doors lacking self-closing apparatus. Repair. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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. Ceiling by walk-in freezer observed with consistent leak; bucket underneath leak catching water drip observed. Repair. |