| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 - Eating, Drinking, or Using Tobacco: Employees shall eat, drink, or use any form of tobacco only in designated area to prevent cross contamination. Observed food employee drinking around food preparation. CDI, EHS has educated the employee on designated areas to prevent any cross contamination. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 - Cleaning Procedure: Food employees shall clean their hands and exposed portions of their arms for at least 20 seconds. P Observed food employee enter the establishment from outside, washed their hands for less than 20 seconds. CDI, EHS educated the food employee on proper handwashing and the food employee rewashed their hands for 20 seconds.
2-301.14 - When to Wash: Food employees must wash hands after engaging in activities that contaminate the hands. P Observed food employee wash their hands and then used their clean hands to turn the water faucet off. CDI, EHS educated the food employee and they rewashed their hands correctly.
2-301.15 - Where to Wash: Food Employees must wash hands in a handwashing sink. Pf Observed food employee wash their hands at the 3 compartment sink. CDI, EHS educated the food employee and they rewashed their hands at the hand sink. |
|
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: Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. P Observed food employee using their bare hands to portion out shredded lettuce into small containers. CDI, The lettuce was vol. discarded and employee was educated on using single use gloves or another type of barrier from bare hand contacting food. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
601.14 - Handwashing Signage: sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks. Observed there were no hand washing signs at either handwashing sinks. Prior to permitting EHS had provided handwashing signs. CDI, EHS provided hand washing signs. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P Observed in the make table raw shell eggs were stored at the back and would have cross over RTE food when grabbing. EHS has provided education on separation/storage in the top of make table. All raw products were rearranged. In the bottom of the make table there was raw chicken stored over raw beef. In the three door work top cooler in back of establishment, there was an open container of raw beef stored on a container of ketchup. CDI, All items were rearranged. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.15 - Cooling: Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. P Observed in the make table cooler cooked chicken cooling since 9:30am temping at 65F. In the 3 door worktop cooler, there was a large container of birra taco sauce and meat cooling since 9:30am temping at 87F. The cooked chicken and birra meat had exceeded the cooling parameters and PIC was unable to provide temperature documents for the cooling process. CDI, both items were vol. discarded and EHS provided education on cooling procedures. EHS suggested document the cooling process to ensure parameters have been met. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P Observed avocado lime salsa and cabbage cucumber salsa at the salsa bar temping at 45F. In the 3 door reach in cooler, there was a gallon of milk temping at 47F. CDI, all items were moved to a 3 door reach in to cool down. 3 door cooler had the ambient air temperature of 52F. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf Observed horchata bottled up being stored in the cooler in the lobby without any date marks. CDI, PIC put the dates on the horchata. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods: 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 Observed cooked chicken and birra meat stored in large containers with lids being stored in the make table and 3 door reach in cooler. Cooked chicken was temping at 65F and birra meat at 87F. They both have been cooling since 9:30am. CDI, both items have been vol.discarded and PIC was educated on proper cooling methods. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. Observed the 3 door worktop cooler in the main kitchen area with the ambient air temperature of 52F. Keep equipment in good repair. |