| 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 |
Yes |
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFM on site during inspection today. REPEAT VIOLATION |
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
Yes |
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 employees wash hands for less than 15 sec and also recontaminate hands by turning off faucet with bare hands. CDI: Explanation given on how to properly wash hands.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee don gloves without a handwash. CDI: Employee told in Spanish to wash hands before donning gloves. |
| 13 |
1.50 |
Food separated and protected |
No |
No |
Yes |
No |
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled -Observed employee handle raw beef kabob and then handle RTE foods including cilantro and potatoes. CDI: Employee was directed to change gloves and wash hands and don new gloves. Food items voluntarily discarded. |
| 18 |
1.50 |
Proper cooling time and temperatures |
No |
No |
Yes |
No |
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 Observed blanched fries cooling at a rate of .18F/min in first step of cooling. CDI: Fries moved to long container for cooling and cooling rate of 1.92F/min achieved. |
| 20 |
1.50 |
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 Observed grape leaf dumplings stored in prep cooler above 45F. CDI: Items rapidly cooled. REPEAT VIOLATION Improvement from previous inspection. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
Yes |
Yes |
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chick peas in walk in dated 1/9. Observed hummus in prep cooler dated 1/12. Hummus was made from chick peas in walk in and therefore was improperly dated. CDI: PIC dated hummus for 1/9. REPEAT VIOLATION Improvement from previous inspection. |
| 31 |
0 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
No |
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 Observed blanched fries cooling in walk in while tightly compacted together in bowl. CDI: PIC moved fries to large full pan to spread them out. |
| 39 |
0 |
Wiping cloths: properly used and stored |
No |
No |
No |
Yes |
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth stored on prep table. REPEAT VIOLATION |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
Yes |
No |
4-501.11 Maintain equipment in good repair. Observed gaskets on reach in coolers and on cooler drawers to be severely damaged. Observed shelving in reach in coolers in need of repainting or replacing. Observed rusty cooler drawers at bar. REPEAT VIOLATION. Some improvement from last inspection. |
| 46 |
0 |
Warewashing facilities: installed, maintained and used; test strips |
No |
No |
Yes |
Yes |
No |
4-501.16 Do not use a warewashing sink for handwashing. Observed employee begin washing hands in 3-comp sink. CDI: Employee was stopped and directed to only use handwashing sink. Server translated the need to use handwashing sink in spanish for employee. REPEAT VIOLATION |
| 47 |
0 |
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. Observed gaskets throughout facility with black build up and food residue. REPEAT VIOLATION |