| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
2 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
No |
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. |
| 6 |
0 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employee rinse hands for a few seconds then use bare hands to turn off water faucets at hand sink. CDI - Employee washed hands for proper time; educated on using a barrier to turn water off. |
| 8 |
1 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf No paper towels at handsinks upon entry; wiping cloth and drink pitcher in handsink by serving line. CDI - Paper towels stocked; pitcher and wiping cloth removed. |
| 13 |
1.50 |
Food separated and protected |
No |
No |
No |
No |
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee done used single use gloves after washing hands. CDI - Gloves discarded and hands rewashed. |
| 18 |
3 |
Proper cooling time and temperatures |
No |
No |
Yes |
Yes |
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Pollo con crema, chicken, and ribs cooling from last night and still above 45F. CDI - All discarded. |
| 19 |
3 |
Proper hot holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Meat balls in steam line and pork, beef, and refried beans in steam well all holding below 135F. CDI - Refried beans and pork came into temp after stirring; meat balls and beef reheated to 165F+. |
| 20 |
0 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Lettuce overstocked in flip top and holding above 45F at top. CDI - Out of temp portion placed in reach in cooler to cool. |
| 31 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
No |
Yes |
No |
3-501.15 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 Pollo con crema, chicken and ribs cooling in deep pan while tightly covered. CDI - All discarded due to cooling time violation (see 18). |
| 35 |
0 |
Food properly labeled: original container |
No |
No |
No |
No |
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Squeeze bottles of sour cream in flip top with no labels. Keep these labeled. |
| 36 |
0 |
Insects and rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Reattach screen to frame of back door. Keep solid door closed until repaired. |
| 37 |
1 |
Contamination prevented during food preparation, storage and display |
No |
No |
No |
No |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Open bag of corn meal stored on floor of exterior dry goods room. Relocated to plastic drink crate and bag closed. Also, oberved rice reheated in microwave while in plactic to-go bag. CDI - Discarded as this is not food grade. |
| 38 |
0 |
Personal cleanliness |
No |
No |
No |
No |
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. One food worker wearing a bracelet while working with food. Discussed with PIC. |
| 39 |
0.50 |
Wiping cloths: properly used and stored |
No |
No |
No |
No |
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. one wet wiping cloth stored in hand sink. CDI - Wiping cloth placed in sanitizing solution. |
| 41 |
0 |
In-use utensils: properly stored |
No |
No |
No |
No |
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Tongs and spatulas stored in water at 66F with floating debris. CDI - Water dumped and replaced with hot water; held on grill top. |
| 42 |
0.50 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
Yes |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food pans wet stacked on drying rack. Separate to allow air drying. |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-501.11 Maintain equipment in good repair. Replace split gasket on reach in cooler door. |
| 47 |
1 |
Non-food-contact surfaces clean |
No |
No |
No |
Yes |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean debris from prep cooler door gaskets and pooling liquid from inside reach in produce cooler. |
| 52 |
0 |
Garbage and refuse properly disposed; facilities maintained |
No |
No |
No |
No |
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Dumpster lids missing; trash on ground. Clean up trash; contact solid waste service provider and request dumpster with lids. |
| 54 |
0 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee purse stored on wire rack by microwave. Keep employee items in designated area. |