| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 Person In Charge Duties -( PF) Facilities score is below a A with 10 Priority or Priority foundation items found out of compliance. PIC shall ensure rules in the code for food safety and handling are met. CDI-violation found were corrected. |
|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) REPEAT- At least 3 employee beverages improperly stored above food and on prep surfaces. Employees shall eat, drink, or use any form of tobacco only in designated areas and handle beverages in a manner that prevents cross contamination (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:(1) The EMPLOYEE'S hands;(2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. FULL CREDIT TAKEN. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands- ( P ) Staff member with bare hands and no barrier between her hands and cucumber was peeling them. FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT.CDI-Cucumbers taken to sink for washing. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-202.12 Handwashing Sinks, Installation (C) REPEAT -Hot water is still well below 100F in women's restroom hand sink. Unit was replaced for transitional but not functional today. Today hot water in men's restroom 93F and in women's 76F (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet.
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Staff member began washing produce at handsink stead of produce prep sink. (A) A HANDWASHING SINK shall be maintained so that it is always accessible for EMPLOYEE use. (B) A HANDWASHING SINK may not be used for purposes other than handwashing. CDI-REHS directed staff member to wash cucumbers at prep sink instead of hand sink and observed it happen. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) REPEAT- Raw chicken above beef in reach in cooler. Raw shrimp above vegetables in upright cooler. Raw bacon above deli meat in reach in cooler; Foods such as sugar in opened unsealed contaiers. Keep foods arranged according to final cook temperature and keep them properly sealed. CDI-foods rearranged according to final cook temperature.
3-304.15 Gloves, Use Limitation( P ) REPEAT-Same gloves used for eating her lunch also used to touch single service items for restaurant. . (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. CDI- Gloves discarded and hands washed. FULL CREDIT TAKEN |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Ice shield had visible growth. Clean ice shields at a frequency that keeps them clean.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)Chlorine sanitizer in dish sink where active washing occurring tested 25ppm. Keep sanitizer at required concentrations. CDI-bleach added |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding; Cut tomatoes sitting out at room temperature when REHS arrived. (P) 1 pan of cooked pork beside grill and 70-73F Keep cold hold TCS foods 41F and below. CDI-Pork and tomatoes put into reach in cooler |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Common Name - Working Containers (Pf) REPEAT-1 bottle of degreaser unlabeled. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly identified with the common name of the material. CDI-bottle labeled.
7-201.11 Separation - Storage (P) Sanitizer bottle stored above clean pans on shelving. Store chemicals including sanitizer where if they spill they do not pose a contamination risk to food, food contact surfaces or clean equipment. CDI-bottle moved |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf) REPEAT- Cooked shrimp cooling in deep covered container since this morning; NO REFRIGERATION ONSITE IS CURRENTLY APPROVED FOR COOLING. NO MEAT, SEAFOOD OR CHICKEN SHOULD BE COOLING ONSITE.When cooling TCS foods unless actively cooling using ice baths or other approved methods are not to be cooled using deep containers. Use approved methods. CDI-shrimp cooling approximately 2 hours. taken out of container and ice bath created. FULL CREDIT TAKEN |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.13 Insect Control Devices, Design and Installation (C) Fly light mounted on walls beside prep table. (A) Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.(B) Insect control devices shall be installed so that:(1) The devices are not located over a FOOD preparation area; and(2) Dead insects and insect fragments are prevented from being impelled onto or falling on exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) 1 container of horchata on floor. Keep all food at least 6 inches off floor. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness - Hair Restraints (C) 1 staff member doing vegetable prep not wearing hair restraints.(A) FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
2-303.11 Prohibition - Jewelry (C)REPEAT- Same staff member wearing bracelets prepping produce. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage-( C ) REPEAT Scoops in dry goods had no handles; Some scoops in foods had no handles. Scoops are to have handlesDuring pauses in FOOD preparation or dispensing, shall be stored: (B) In FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with their handles above the top of the FOOD within the container or EQUIPMENT that can be closed.(C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under 4-602.11 and 4-702.11;(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD;(E) In a clean, protected location if the UTENSILS , are used only with a FOOD that is not POTENTIALLY HAZARDOUS.(TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); or(F) In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7). (C) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) REPEAT- Pans AGAIN stacked while wet. Allow pans to air dry before stacking. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Food Equipment, Certification and Classification (C) REPEAT- Refrigeration onsite not approved for cooling of hot TCS foods being used for that purpose in direct contradiction to permit conditonas; Unapproved Vissani chest freezers now onsite ( 2 of them). Neither is NSF or equivalent. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) REPEAT-Replace missing knobs on cooking equipment. Equipment is to be maintained in good repair. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature (Pf) REPEAT-Utensils AGAIN being washed in 92F dishwater. The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 110F or the temperature specified on the cleaning agent manufacturer's label instructions. CDI-Hot water added to vat |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) REPEAT-Cleaning STILL needed of floors under equipment. Clean physical facilities a frequency that keeps them clean |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C) REPEAT 1 light still not in hood and lighting 23 foot candles. Provide 50 foot candles of light at all food prep areas and 10 foot candles of light in storage areas.
6-501.110 Using Dressing Rooms and Lockers (C)REPEAT- Employee cell phone again on shelf above clean pans; Employee person items on top of food. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking ( C ) Staff eating at prep table in kitchen. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. |