| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 6 |
4 |
Hands clean and properly washed |
No |
No |
No |
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 handled raw eggs and change gloves without hand wash between processes. Observed employee wipe hands with used towel and placed towel back in service area. repeat violation. CDI employees washed hands . |
| 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 Observed raw chorizo stored over cooked onions and sweet potatoes. CDI storage reordered. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
No |
No |
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QAC sanitizer out at three compartment sink but sink is set up with sanitizer basin full and no measurable sanitizer concentration. CDI switched to using dishmachine only. |
| 18 |
1.50 |
Proper cooling time and temperatures |
No |
No |
No |
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 queso cooled from last night at 60 degrees . CDI discarded. |
| 21 |
3 |
Proper date marking and disposition |
No |
No |
No |
No |
No |
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 Queso and chicken salad between 41 and 45 degrees and held greater than 4 days. Repeat violation. CDI discarded products. |
| 31 |
0.50 |
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 and active stirring. Cold air must flow around product to remove the heat. -Pf Observed queso cooled in too great of volume and tightly covered. Cooling window missed so product was discarded. |
| 39 |
0 |
Wiping cloths: properly used and stored |
No |
No |
No |
No |
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloths soiled and placed back on counter for use. -0 points- |
| 45 |
1 |
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 on walk in and reach in cooler in need of replacement .
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of replacement or resurfacing. |
| 47 |
0.50 |
Non-food-contact surfaces clean |
No |
No |
No |
No |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving where clean utensils are stored , walk in shelving, in need of cleaning due to rust and dust. |
| 49 |
0 |
Plumbing installed; proper backflow devices |
No |
No |
No |
No |
No |
5-205.15 Maintain a plumbing system in good repair. Observed hot water faucet not working at three compartment sink. -0 points- |
| 53 |
1 |
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 coating on floor in kitchen in need of replacement concrete floors are exposed and floors are not smooth and easily cleanable. |
| 54 |
0 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light shield broken in dish machine area.
6-303.11 Intensity-Lighting - C Observed more lighting need in dish area and prep line and where prep sink is . -0 points- |