| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A); Core - Observed covered employee water bottle on shelf above food prep area. An employee's open can of soda was stored on top of dry food container. 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, and employees' beverages shall be kept covered. CDI by properly storing employee beverages. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12; Priority - Observed food worker wash hands at handsink for only a few seconds without using soap. Food employees shall clean their hands and exposed portions of their arms using the following procedure: (1) Rinse hands under clean, running warm water; (2) Apply soap to hands; (3) Rub hands together vigorously for at least 10 to 15 seconds; (4) Thoroughly rinse hands under clean, running warm water; and (5) Immediately follow the cleaning procedure with thorough drying using paper towels or a hand drying device. Use paper towel to turn off faucet knobs. CDI by having employee properly wash hands with the use of soap. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11; Priority Foundation - No soap was available at handsink in meat market area. An adequate supply of soap shall be provided at each handsink (or group of adjacent handsinks). CDI by providing soap at handsink. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4); Core - In dry food storage, some bags/containers of dry foods were open and not sealed. While in storage (and not cooling down), foods in storage shall be kept covered or sealed. Seal containers of foods when they are not being used. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1); Priority - (REPEAT) Thick cut chicharron and empanadas in hot holding case were below 135F (see temperature chart). After properly reheating or cooking, hot TCS* foods shall be maintained at 135F or above throughout entire product or time as a public health control (TPCH) can be used. CDI by voluntarily discarding or reheating foods at incorrect temperatures. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17; Priority Foundation - (REPEAT) In the roticeria kitchen, a few ready-to-eat (RTE) TCS* foods such as tomato sauce, etc. prepared the day before or longer ago had no dates. Refrigerated ready-to-eat TCS foods kept more than 24 hours shall have dates (date of preparation, use by date or both). CDI by dating foods. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11; Priority - Found one unlabeled bottle with purple liquid in it. Working containers of chemicals, sanitizers, etc. shall be properly labeled with names of products inside. CDI by properly labeling bottle with its contents.
7-204.11; Priority - Two bottles with chlorine sanitizer had chlorine concentration greater than 200 ppm (test strips turned dark and then white--they bleached out). Chlorine levels shall not exceed required concentration. CDI by adjusting chlorine to correct concentration (50-200 ppm). |
|
37
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12; Core - (REPEAT) Some bottles of sauces, dry foods, etc. were not properly labeled with their contents. Containers of foods (oils, spices, salts, flour, sugar, etc.) not easy to recognize shall be labeled with names of their contents. Properly label containers/bottles of foods. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14; Core - Observed soiled wiping cloths on counter tops. In-use moist/soiled wiping cloths shall be kept in approved clean sanitizer between uses. Store moist/soiled cloths as stated above OR in soiled laundry area. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10; Core - (REPEAT) In walk-in freezer, food was stored on unapproved platforms or beverage trays serving as "shelves". Except for mixers, toasters, microwave ovens, hoods and water heaters, food service equipment shall meet ANSI/NSF certification and be used according to manufacturer's specifications. Use existing approved shelving to elevate foods above the floor or provide additional approved shelves or dunnage racks. NOTE: Ensure shelves are elevating food at least 6 inches above the floor.
4-501.11; Core - (REPEAT) Several wire shelves in meat market walk-in cooler were peeling or worn. Food service equipment shall be kept in good repair. Replace damaged shelves with similar approved shelving meeting ANSI/NSF certification. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
Yes
|
No |
5-203.14; Priority Foundation - (REPEAT) In meat market, observed hose with spray nozzle at end attached to hose bib without any backflow prevention device (faucet was not turned on). The plumbing system must be protected from backflow of a liquid contaminant by means of an approved backflow preventer. CDI by removing hose from unprotected faucet. Do no use this hose until an approved backflow prevention device is provided on hose bib. |