| 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 |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met.
Observed no control over handwashing, storage, cooling methods, temperatures, and allow worker from next door come in kitchen to make personal drink.
2-102.12 PIC demonstrates knowledge by being a certified food protection manager.
Observed employee with expired servsafe certificate. |
| 2 |
0 |
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No |
Yes |
No |
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed employees with little to no knowledge of the major illnesses and symptoms. CDI by education and provided EHP policy. |
| 6 |
4 |
Hands clean and properly washed |
No |
No |
Yes |
Yes |
No |
2-301.15 Only wash hands in handwashing sink.-PF
Observed employee wash hands in 3 comp sink. CDI employee washed in handsink.
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 in handsink and return to food prep. CDI hands washed.
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 employee clean countertops and continue put on gloves to prepare food. CDI hands washed. Repeat. |
| 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) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P
Observed employee handle cabbage with bare hands. CDI cabbage discarded. |
| 8 |
1 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed employee rinse plastic container and aloe plant stored in handsink. CDI procedure ceased.
6-301.14 Post a handwash sign at each handsink.
Observed no handwash signs at handsinks. CDI handwash sign provided. |
| 13 |
3 |
Food separated and protected |
No |
No |
Yes |
Yes |
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw hamburger stored above raw steak. CDI items relocated. Repeat.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.
Observed crab legs, lengua, hot dogs, and other food items uncovered in facility. CDI items covered. Repeat.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed employees using gloves for more than one task. CDI hands washed. Repeat. |
| 17 |
0 |
Proper reheating procedures for hot holding |
No |
No |
Yes |
No |
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P
NOT A VIOLATION
Observed facility reheat rice in rice cooker and temperature only increased 30F after 1 hour. CDI rice reheated on stove to 203F. Suggest reheating rice on stove then store in rice cooker. |
| 18 |
1.50 |
Proper cooling time and temperatures |
No |
No |
Yes |
No |
No |
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 cabbage at 50F from the night before. CDI item discarded. |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed prep top holding TCS items above 45F. CDI items discarded. Observed mayo on counter from the morning at 72F. CDI item discarded. Repeat. Verification required. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
Yes |
No |
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 hotdogs, cut cantelope, diced watermelon, cabbage, spinach, corn, milk, ham, shrimp, and yuca not dated. CDI items dated. |
| 23 |
1 |
Consumer advisory provided for raw or undercooked foods |
No |
No |
Yes |
Yes |
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
Observed raw eggs that were undercooked on the menu and not asterisk. Also facility missing disclaimer (These items are raw or undercooked) |
| 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
Observed soapy water, sanitizer, degreaser, window cleaner and other chemicals not labeled. CDI items labeled. |
| 31 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
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
Observed refried beans packed in shallow container for cooling. CDI items split up to allow proper circulation. Observed cabbage that was in a deep metal container and covered while cooling. CDI item discarded. Repeat. |
| 35 |
2 |
Food properly labeled: original container |
No |
No |
No |
Yes |
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Observed sugar, flour, seasonings, and other food items. Repeat. |
| 37 |
0 |
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.
Observed corn in rice cooker that was stored on the floor. |
| 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.
Observed handles stored in multiple food items and in ice bins. |
| 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.
Observed gaskets in need of repair in units. |
| 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.
Observed interior in reach in units, fans, and walk in with blood splatter from whole pigs stored in unit. Repeat. |