| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
4
|
Hands clean & properly washed |
No |
Yes
|
No |
2-301.14 When to Wash (P): Food employees shall wash their hands after engaging in other activities that contaminate hands [changing tasks].
-Food employees were contacting raw animal products and resuming prep with ready to eat foods without a proper hand wash.
-Food employee picked up fire extinguisher which had fallen to ground with his gloved hand and returned to food prep without a hand wash.
CDI - EHS intervened in both instances and made food employees wash hands properly and don a new set of gloves.
*Repeat |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11 [B] Preventing Contamination from Hands (P) (Pf): Food employees may not contact exposed, ready-to-eat with their bare hands
-Food employee was preparing tamales and touching product with bare hand.
CDI - EHS had food employee wash her hands and don a new set of gloves before resuming prep; PIC voluntarily discarded tamales. |
|
13
|
2
|
Food in good condition, safe & unadulterated |
Yes |
Yes
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented (P) (Pf): Food shall be safe for consumption.
-Tomatos, chili peppers and green bell peppers with mold in WIC.
-Red onions in large white plastic container with mold.
CDI - PIC voluntarily discarded all products.
*Repeat |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-304.15 (A) Gloves, Use Limitation (P):
-Food employees were contacting raw animal products with gloved hands and resuming prep with ready to eat foods without a proper hand wash and glove change.
-Food employee picked up fire extinguisher which had fallen to ground with his gloved hand and returned to food prep without a hand wash and glove change.
CDI - EHS intervened in both instances and made food employees wash hands properly and don a new set of gloves.
*Repeat |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 [E] [4] [b] Equipment Food-Contact Surfaces and Utensils - Frequency (C): Surfaces of utensils or equipment contacting non-TCS food shall be cleaned at least every 24 hours and at a frequency necessary to preclude accumulation of soil or mold.
-Doors to ice machine need more frequent cleaning; build up present.
CDI - PIC wiped down and cleaned unit during visit. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 [A] [2] Time / Temperature Control for Safety Food, Cold Holding (P): TCS foods that requires refrigeration shall be maintained at 41F or less.
-Products in the prep tops [see log] were above 41F due to lid being left open.
-Products in the WIC [see log] were above 41F due to door being left open during delivery.
CDI - PIC added ice to cheese in the prep top, PIC moved shrimp and calamari to glass RIC to cool, Operator vented all products in the WIC and moved to WIF to cool. When temperatures were taken later, all products were cooling at the proper rate.
*Repeat |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 Temperature Measuring Devices - Functionality (C): Equipment used for TCS food shall be equipped with at least one integral or permanently affixed temperature measuring device.
-RIC do not have temperature measuring devices. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C): Working containers holding food that has been removed from it's original package and is not immediately recognizable shall be identified with the common name.
-Salt in shaker next to prep top by glass RIC without a label.
-Spices in pans on shelf in dry storage area without a label.
-Bottles of liquid sauces without labeling due to wearing off or becoming unreadable.
*Repeat; moved to half credit due to prepared foods were all marked properly since last visit. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected (C): Outer openings shall be protected against the entry of pests by eliminating holes and gaps along floors, walls, ceilings and by tight-fitting windows and doors.
-Back door was propped open with a hammer, this created a 2 inch or greater gap accessible to the outside.
CDI - EHS closed door and moved hammer. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 [A] [B] Damp in-use wiping cloths shall be held between uses in a chemical sanitizer solution [or maintained dry].
-Multiple damp wiping cloths were being stored on prep surfaces.
-Multiple food employees with wiping cloths in contact with personal clothing [unprotected by the apron they are wearing].
*Repeat |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 [A] Equipment and Utensils, Air-Drying Required (C): After cleaning and sanitizing, equipment and utensils shall be air-dried.
-Several metal containers on clean dish rack were stacked and stored while still wet.
-Cup as the wait stations were stacked while still wet.
*Repeat |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C): Equipment shall be maintained in good repair.
-Wire racks in WIC are rusting.
-WIC used for Non-TCS foods [behind bar] has a dislocated pipe that is dripping water into a pan; needs repair.
*Repeat; maintained at zero points due to improvement overall. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-303.11 [A] Cleaning Agents and Sanitizer, Availability (Pf): Cleaning agents that are used to clean equipment and utensils, shall be provided and available for use during all hours of operation.
-Sanitizer bucket was not available for use during active food prep.
CDI - EHS worked with food employees to set up sanitizer bucket and test to proper concentration. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 [C] Equipment, Nonfood Contact Surfaces, and Utensils (C): Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
-Gaskets, adjacent surfaces, interior and doors of all prep coolers need to be cleaned more frequently and have accumulation of food residues.
-Sauce and seasoning bottles needs additional cleaning [every 24 hours or as needed].
-Racks in WIC for non-TCS food [behind bar] has food residue accumulated.
-Interior of microwave has food residue resulting from over 24 hours.
*Repeat |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 [B] Repair not in accordance with law - (C): Plumbing fixtures shall be maintained in good repair [leak, not imminent threat].
-Clogged drain below ice machine.
-Meat prep, handwash sink are leaking.
*Repeat |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C): Physical facility shall be maintained in good repair.
-Coving throughout the establishment is beginning to degrade.
-Large crack in WIC floor tiles.
-Tile around the drain at main cookline is damaged.
-Door is damaged on WIF.
*Repeat |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C): Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.
-Three water bottles stored [lid closed] intermingled with spices or equipment.
- Soiled apron stored on top of clean slicer.
*Repeat |