| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) - PIC Duties - Pf
-Observation: during inspection Person in Charge (PIC) was not able to answer question directly related to food safety as it can be read in the inspection.
-Corrected During Inspection (CDI): PIC corrected all P and Pf violations and Environmental Health Specialist (EHS) was able to provide education during the inspection. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to wash
-(H) Before donning gloves for working with FOOD; P
-Observation: food employee didn't wash hands before donning gloves to work with Ready-to-Eat food.
-Corrected During Inspection (CDI): after EHS explained the violation, PIC voluntarily asked food employee to wash hands. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. Pf
-Observation: hand wash sink was being used to dump coffee in kitchen area.
-Corrected During Inspection (CDI): Environmental Health Specialist (EHS) informed Person in Charge (PIC) that sink shall be washed rinsed and sanitized before being used for hand wash again and PIC. Make sure hand wash is used for hand wash ONLY.
5-202.12 Handwashing sinks, installation
(A)A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet.
-Observation: in customer restroom hand wash sink had water at 70F.
-EHS discussed the matter with PIC. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
-Observation: shell eggs were being stored on top of pineapple and vegetables inside walk-in cooler.
-Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily placed shell eggs in bottom shelves.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
-Observation: food employee was using gloves while working with food. When it was time to work with Ready-to-Eat (RTE) food, food employee wore new gloves on top of old gloves.
-Corrected During Inspection (CDI): food employee voluntarily removed both gloves, washed hands, wore new gloves and proceeded to work with RTE food.
3-302.11 (A)(1)(d) Food shall be protected from cross-contamination accordingly with their final cooking temperature in freezer EXCEPT when in commercially processed packages.
-Observation: raw ground beef inside in-house packaging was on top of French fries and hot dogs inside reach-in freezer.
-Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (A) (1) Equipment food contact surfaces and utensils
-(E) shall be cleaned;
-(4) such as ice makers;
-(a) at a frequency specified by the manufacturer (C)
-Observation: ice maker had severe pink slime accumulation where the ice is made and all over the ice dispenser.
-Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC) and explained how to clean the ice maker properly. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
-Observation: pickled onion has been cooling for 72h and temperature was 43F.
-Corrected During Inspection (CDI): pickled onion was voluntarily discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
-Observation: unsalted butter in room temperature (74F) and pork (112F) were being kept on top of make unit prep.
-Corrected During Inspection (CDI): pickled onion and unsalted butter were voluntarily discarded. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
-Observation: lengua (beef) was in walk-in cooler for 8 days.
-Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily discarded food item. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
-Observation: bucket with QUAT Sanitizer was stored on top of tea boxes.
-Corrected During Inspection (CDI): food employee voluntarily removed bucket sanitizer that was on top of the food item. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
-Observation: freshly prepared guacamole with tomatoes (56F) in small cooler, and cut lettuce with cut cabbages (43F) in walk-in cooler were cooling down in deep containers completely closed with tight fitting lids and plastic wrap.
-Corrected During Inspection (CDI): person in charge voluntarily removed lid and plastic wrap to allow air to circulate on the food item. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment.
-Observation: several coolers didn't have an air thermometer in the warmest part of the cooler.
-EHS educated PIC to make sure air thermometers are placed near the door of the coolers. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
-Observation: bucket with QUAT Sanitizer was reading 100ppm in cooking area.
-Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily discarded the sanitizer bucket. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
-Observation: coffee filters were stored without any type of protection, exposed to contamination under cabinet in drinks area.
-Environmental Health Specialist (EHS) recommend Person in Charge (PIC) to stored inside the original packaging or in a cleanable container to avoid contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-402.11 Fixed Equipment, Spacing or Sealing - Installation (C)
-(A) Equipment that is not movable shall be installed so that it is;
-(3) Sealed on the wall.
-Observation: hand wash sink in the cooking area, and dishwasher sink was coming out of the wall and it needs to be re-caulked.
-Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
4-502.11 Utensils shall be kept in good repair (C)
-Observation: several spatulas had handle melted and in bad repair that can no longer be considered cleanable.
-EHS discussed the matter with Person in Charge (PIC). |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used.
-Observation: dishwasher had severe accumulation in the top part.
-Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Using Drain Plugs (C)
-Observation: dumpster for recycling materials didn't have a drain plug.
-EHS discussed the matter with PIC. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers (C)
-Observation: cellphone was on top of food prep sink in shelf with dry food items.
-Make sure to store employees belongings in designated area to avoid food contamination. |