| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
2 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
Yes |
No |
No |
2-103.11 (A)-(L)Person-In-Charge-Duties - PF - Observed no certified PIC on site upon arrival. CDI by instruction. |
| 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 food employee turn faucet off with their bare hands after handwashing. CDI by instruction. |
| 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 bowl stored in handwashing sinks and spray bottle stored in 2nd handwashing sink. Observed bar handwashing sink missing soap and towels and no towels available at handwashing sink in kitchen. CDI, equipment removed from handwashing sinks and soap and towels provided during inspection. |
| 13 |
3 |
Food separated and protected |
No |
No |
Yes |
Yes |
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over prepared ready to eat foods in walk in cooler. Observed boxes of raw seafood stored with raw beef. CDI, foods relocated for proper storage. Repeat. |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 2 prep units not connected and PIC suspected breaker issue and not maintaining TCS foods at required temperature. Units connected / turned back on. Montitor to ensure units maintaining TCS foods at 41 degrees F and below. Observed cheese, raw chicken and beef, raw shell eggs, pupusas, cut cabbage stored over 41 degrees F in units. CDI, pupusas relocated as PIC stated they were recently prepared and all other items were held in unit over 4 hours and voluntarily discarded. See temperature observations above. Repeat. |
| 21 |
0 |
Proper date marking and disposition |
No |
No |
Yes |
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 - General Comment: Observed carrot and other foods with date of preparation of 9/30 but prepared yesterday according to PIC. Dates corrected while on-site. |
| 26 |
1 |
Toxic substances properly identified, stored, and used |
No |
No |
Yes |
No |
No |
7-201.11 Store toxic materials to avoid contamination. -P - Observed spray bottle of cleaner stored with equipment on shelf.
7-204.11 Sanitizers, Criteria-Chemicals - P - Observed spray bottle of sanitizer bleaching out and too strong for test kit to measure. CDI, sanitizer dumped out and cleaning agent relocated for proper storage. |
| 31 |
0.50 |
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 horchata cooling in holding unit at 44 degrees F and pupusa cooling in tightly covered containers. CDI, ice added to horchata to rapidly cool and pupusa cover partially removed to facilitate heat transfer. Observed lettuce, cheese and pico recently prepared according to PIC and cooling in prep unit. CDI, foods relocated to shallow containers to walk in cooler to rapidly cool. |
| 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 bag of sugar and box of tortilla stored on ground in dry storage area. |
| 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. Observed wiping cloths held around waist of food employees and wet cloth used to stabilize cutting board. |
| 41 |
0.50 |
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 in-use utensil wedged between prep table. Observed bowls used as scoop for dry food ingredient. Use proper utensils with handle. |
| 42 |
0.50 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
No |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans being wet stacked |
| 52 |
0.50 |
Garbage and refuse properly disposed; facilities maintained |
No |
No |
No |
No |
No |
5-501.15 Outside Receptacles - C - Observed heavy trash accumulating around dumpster. |
| 53 |
0.50 |
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 grout needed between some floor tiles and some damage to floor tiles.
6-501.12 Cleaning, Frequency and Restrictions - C - Observed some general cleaning on floor in kitchen. |