| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A), (B) and (C) (1), (4) - (16) Demonstration (PF)- Observed the the food employee was not a Certified Food Protection Manager and had multiple Priority violations observed and unable to correctly answer food safety questions. CDI- Corrected and education on violations and food safety concerns. Based on the risks inherit to the establishment, the PIC shall be able to demonstrate knowledge of the Food Code and Food Safety. |
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)- Observed the staff member working was not a Certified Food Protection Manager. Need to have a Certified Food Protection Manager. A Certified Food Protection Manager shall be on-site during all hours of operations. ~NO POINTS~ Due to being within the 210 days of new permit. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure (P)- Observed the food employee wash their hands to put on single-use gloves to return to perform food work and turned off the faucet bare-handed. CDI- Educated on proper handwashing and had them rewash their hands. Food employees shall protect their hands from recontamination when turning off the water.
2-301.14 When to Wash (P)- Observed the food employee working with chemicals while wearing single-use gloves then change gloves to return to working with food without washing hands. CDI- Educated on when to wash and had them wash their hands. Food employees shall wash their hands when changing tasks and before donning single-use gloves. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning (P)- Observed the food employee use their food probe thermometer to take the temperature of the raw meats on the prep table. The food employee did not clean or sanitize the probe prior to putting in the food. CDI- Educated on cleaning and sanitizing prior to using. Recommended using alcohol wipes for the thermometer. Utensils and food-contact surfaces of equipment shall be sanitized before use.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)- Observed the food employee wash their cutting board after being contaminated with chlorine. The employee did not use sanitizer solution. CDI- Had the staff rewash the cutting board using sanitizer solution that meet concentration. When sanitizing food-contact surfaces, chlorine sanitizer shall be between 50-100ppm. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf)- Observed the food employee put a container of chlorine on the cutting board with raw meat still on it. CDI- Had the food employee move the chlorine. Chemicals shall not be stored with food. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf)- Observed 2 large pieces of meat sitting in the 3-bay. When asked, the food employee stated it was thawing. CDI- Educated on thawing under running water. Had them turn on the cold water. Thawing shall not be performed by sitting food out of temperature control. Thawing shall be performed under refrigeration, under running water of no more than 70F, or as part of the cooking process. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)- Observed towels in a chlorine solution. When checked, the solution measured approximately 10ppm in concentration. CDI- Had the food employee add chlorine to the solution until it was between 50-100ppm. Wet wiping cloths shall be stored in sanitizer solution that meets manufacturer' specified concentrations. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C)- Observed plastic single-use bags that the food employee stated were used for their tortilla mix being stored below the prep table with visible raw meat on the. CDI- Contaminated bags were discarded and the rest were relocated. Single-use articles shall be stored in a clean location where they are not exposed to contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification (C)- Observed the establishment has acquired a "Fajita Ninja" meat slicer since permitting. Unable to verify the NSF-rating. Need to supply proof the equipment meets classifications or remove. Equipment shall meet proper classifications or certifications.
4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Observed the newly acquired "Fajita Ninja" meat slicer is missing a rubber foot-piece and is being held up with a piece of cardboard. Needs to repaired if able to continue to use. Equipment shall be maintained in good repair. |