| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 4 |
1 |
Proper eating, tasting, drinking, or tobacco use |
No |
No |
Yes |
Yes |
No |
2-401.11 Eating, Drinking, or Using Tobacco - C Employees shall eat, drink or use tobacco in designated area to prevent contamination of food, equipment, utensils and single service. At time of inspection observed food employees eating/drinking online. Food being stored on food preparation surfaces. CDI Food employees directed to eat in a designated area.
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages (gatorade, water, yogurts etc) being stored in reach in units stored over food ingredients (which were uncovered) in reach in unit. CDI Product was moved to bottom shelf to prevent contamination. REPEAT |
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee going from dirty to clean at ware washing without washing hands. CDI Food employee stopped and directed to wash hands.
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee holding and drinking out of drink then proceed to continue with food preparation. CDI Food employee stopped and directed to wash hands. |
| 13 |
1.50 |
Food separated and protected |
No |
No |
Yes |
Yes |
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee wearing gloves go to reach in unit to grab food ingredients, return to line and proceed to make salad while touching product wearing same gloves in previous task. CDI Food employee stopped and product discarded. REPEAT Points not escalated due to one incident, if seen in next inspection full points will be deducted. |
| 17 |
0 |
Proper reheating procedures for hot holding |
No |
No |
Yes |
No |
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed marinara sauce that was reheating; PIC said product started reheating around 10:00 am; at 12:30 pm marinara was still not 165 degrees. CDI Product discarded. |
| 18 |
3 |
Proper cooling time and temperatures |
No |
No |
Yes |
Yes |
Yes |
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 Observed two containers of marinara sauce prepared and cooled yesterday still 52-53 in the center and 50 on the sides. CDI Product was discarded. REPEAT VERIFICATION REQUIRED.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P
Observed salsa roja at time of inspection that was prepared from room temperature ingredients at time of inspection at 70 degrees; product was also tightly covered. At 12:40 pm the product was still 69 degrees; cooling at a rate .016 CDI PIC had product placed on shallow pans and spread out. If internvention had not occurred product would not have hit parameters. |
| 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 Observed potatoes, two containers of pasta, eggplant and container of boiled eggs holding above 45 degrees. CDI All product was discarded. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
Yes |
No |
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed beans, marinara, crab, eggplant, salsa, pico de gallo, pasta etc without a date mark. CDI PIC was able to date mark all items before end of inspection; says that ran out of labels. Explained to PIC product should have been marked with a marker or tape. IF SEEN in next inspection all food will be discarded. VERIFICATION REQUIRED |
| 31 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
Yes |
Yes |
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 Observed food establishment tightly covering product such as marinara and salsa roja while still cooling. CDI Product was discarded due to time/tempearture parameters not being met. REPEAT VERIFICATION REQUIRED |
| 53 |
0 |
Physical facilities installed, maintained and clean |
No |
No |
No |
No |
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed cracked floor on the kitchen line where floor is not easily cleanable. Make sure to keep in good repair. |