| 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 employee working was unable to answer questions regarding Priority violations and was not a Certified Food Protection Manager. CDI- PIC showed up during the inspection. The PIC shall ensure that the Food Code is being followed. |
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)- Observed there was not a Certified Food Protection Manager available during inspection. A Certified Food Protection Manager shall be on-site during all hours of operations. Establishment is a new Permit and has until 210 days from the date of the new Permit to earn certification. ServSafe classes and tests are offered via the local health department. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure (P)- Observed a food employee wash their hands, turn off the water with their bare hands, put on disposable gloves and returning to work with food. CDI- Stopped employee and educated on how to wash hands. Had the employee rewash their hands. Food employees shall protect their hands from recontamination when turning off the water.
2-301.14 When to Wash (P)- Observed a food employee wearing single-use gloves handle bleach and then go to work with food without changing gloves and washing hands. CDI- Stopped employee, educated on handwashing, hand them discard items and wash their hands. Food employees shall wash their hands upon dirtying their hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf)- At beginning of inspection, observed there were no paper towels at the handwashing sink. Upon arrival, the PIC stated they had some ordered but had not arrived. CDI- Educated that they can get paper towels from the store to use or use the napkins they already have. Staff used the napkins. All handwashing sinks shall have approved hand drying provisions supplied.
6-301.14 Handwashing Signage (C)- Observed there was not a handwashing sign posted at the handwashing sink. CDI- Provided one in Spanish. All handwashing sinks shall have signage posted to remind food employees to wash their hands. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation (P)- Observed a food employee wearing single-use gloves go from handling food, to a jug of bleach, to handling utensils for cooking without changing gloves or washing hands. CDI- Educated on when to change gloves. Had them place the contaminated utensils to be washed and wash their hands. When used, single-use gloves shall be used for one task, and shall be discarded upon contamination. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)- Observed the chlorine sanitizer being used was at 500ppm. CDI- Educated and had them make a fresh batch. Chlorine sanitizer shall be between 50-100ppm. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)- Observed 3 squeeze bottles of salsa being held in the glass-front cooler and measured between 43-47F. CDI- Salsas were voluntarily discarded. When held cold, TCS foods shall be maintained at 41F, or below, at all times. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)- Observed none of the TCS foods were labeled with their dates of prep/opening. CDI- Had staff place appropriate labels on all the TCS foods. Foods ranged between 5/30-6/1. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices (Pf)- When asked, the PIC was unable to locate their food thermometer. Need to get a food thermometer. A food thermometer shall be provided and readily accessible at all times. ~VERIFICATION REQUIRED~ 10 Days |
|
45
|
0
|
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 an open box of single-service utensils being stored at the handwashing sink. CDI- Had staff relocate the utensils. Single-use items shall be stored in a manner to prevent contamination from splash. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)- Observed multiple items of employee food being stored, comingled, with food for customers in the glass-front reach-in. CDI- Foods were voluntarily discarded. Employee food shall be stored away from food for customers. |