| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 7 |
1.50 |
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No |
Yes |
No |
No |
3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P
Observed an employee handling cilantro with bare hands. CDI- Product discarded. Employee washed hands and donned gloves. |
| 8 |
1 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
One handsink had no soap. CDI- Soap provided. |
| 13 |
3 |
Food separated and protected |
No |
No |
Yes |
Yes |
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P
Raw chicken stored above cooked pork in WIC. CDI- Raw chicken relocated. ALWAYS STORE RAW FOOD ON BOTTOM. REPEAT. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
No |
No |
4-501.114 Maintain sanitizer at correct concentrations. -P
Dishmachine sanitizer was recording at 0ppm chlorine. Repair was called and arrived during inspection to fix tube. Unit began working properly. |
| 16 |
0 |
Proper cooking time and temperatures |
No |
No |
Yes |
No |
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed a beef with a reddish/brownish color. PIC stated they are par cooking the meat. CDI- Informed PIC par cooking is unapproved without proper papers. Papers given. |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Multiple food items recorded above 45F. Suspected cooling issues. CDI- Some bean sprouts were discarded and the rest were rapidly chilled in an ice bath. Tomatos and shrimpn was cooled down in WIC. Facility does not have any sheet trays. Reccomend acquring some for easier cooling. REPEAT. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
Yes |
Yes |
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf
Observed multiple cooked foods without a date. CDI- Date added to all foods. ASSURE A DATE IS PLACED ON FOODS ONCE THEY ARE C0OKED OR PREPPED.b REPEAT |
| 26 |
1 |
Toxic substances properly identified, stored, and used |
No |
No |
Yes |
No |
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Two chemical bottles unlabeled. CDI- Product discarded. |
| 31 |
0 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
No |
No |
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf
Facility is not using approved cooling methods to cool foods. DO NOT COOL FOODS IN TIGHTLY WRAPPED CONTAINERSN AND FLIP TOP UNITS. UTILIZE SHEET TRAYS AND ICE BATHS (SEE # 20) |
| 39 |
1 |
Wiping cloths: properly used and stored |
No |
No |
No |
Yes |
No |
3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Multiple dry wiping cloths were visably soiled.
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration.
Multiple wet cloths were observed on cutting boards. Keep in sani. buckets. REPEAT. |
| 41 |
0.50 |
In-use utensils: properly stored |
No |
No |
Yes |
No |
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain.
One spoon in 86F water for rice. CDI- Spoon brought to dishwasher. DO NOT STORE RICE SPOON IN STAGNANT WATER. |