| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food and fruits and vegetables before they are washed.
Observed Raw Beef on the top rack in the walk in cooler over RTE vegetables and prepped raw beef on top of a box of bell peppers in the walk in cooler.
PIC rearranged the walk in cooler food storage order. CDI |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
(A)Equipment contact surfaces and utensils shall be clean to sight and touch.
Observed debris and date marking stickers on clean and stored metal containers and utensils.
Food containers and utensils were placed in the 3-compartment sink to be re-washed, rinsed and sanitized. CDI |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Potentially hazardous cold foods shall be maintained at 41*F or below.
Observed Pico in Prep cooler 1 at a temperature of 45F. Raw beef parts(46F), Raw cut beef(49F), shredded cheese(46F) and cooked pork(49F) in another prep cooler were above the required temperatures for cold holding. Lastly in the walk in cooler, Birria meat cooked on 5/22 and Cooked pork also cooked on 5/22 both measured at 45F.
Items were discarded or placed into the walk in to cool. CDI |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf)
Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf
Observed spray bottles used in the dining room area labeled as degreaser used as sanitizer to clean the tables.
PIC corrected the bottles and brought sanitizer. CDI |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf)
Time/temperature control for safety food shall be thawed under refrigeration that maintains the food temperature at 41F or less, completely submerged under running water at a water temperature of 70F or below, or as part of a cooking process if the food that is frozen is cooked.
Observed raw shrimp thawing in a bucket of sitting water.
Water was drained from shrimp and shrimp was relocated to the cooler to finish thawing. CDI. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
REPEAT
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment shall be identified with the common name of the food.
Observed majority of the sauces container's and seasoning mixes throughout the facility without labels.
Label all containers. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Controlling Pests (Pf)
Premises shall be maintained free of insects, rodents and other pests and shall be controlled to eliminate their presence on the premises by A) Inspecting incoming shipments B) Inspecting premises for evidence of pests C) Using methods, if pests are found, such as trappings or other means and D) Eliminating harborage areas. Clean all non food contact surfaces and keep area under 3 comp sink clean and organized, and recommend container with lid to store used linens. (It appeared that more insects were present in these areas).
Numerous flies noticed in kitchen and in the dry storage area.
Pest control needs to be increased.
PIC called their pest control service during the inspection. CDI |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
REPEAT
3-304.14 Wiping Cloths, Use Limitations (C)
(B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114
Observed used wet wiping cloths on prep tables throughout. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
REPEAT
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
These items shall be stored in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6” above the floor. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and shall be covered or inverted.
Containers observed wet stacked on over head rack near the 3 compartment sink in the kitchen. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
REPEAT
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Clean EQUIPMENT and UTENSILS shall be stored: Covered or inverted.
Observed plates and bowls that were not inverted or covered throughout.
PIC made aware. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
COMMENT
4-501.12 Cutting Surfaces (C)
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Observed heavily scratched and stained cutting board.
Resurface/replace damaged cutting boards.
NO POINTS TAKEN |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
COMMENT
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Observed build up on equipment surfaces throughout the kitchen facility.
Increase the cleaning frequency.
NO POINTS TAKEN |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
COMMENT
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Physical facilities shall be maintained clean and in good repair.
Water damaged ceiling tile observed in the lobby/dining area and the side hallways.
Repair and replace as needed.
6-501.12 Cleaning, Frequency and Restrictions (C)
PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Observed heavy dust build up on the ceiling vents throughout.
NO POINTS TAKEN |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
REPEAT
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)
(A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLESERVICE and SINGLE-USE ARTICLES are protected from contamination.
Employee food and drinks were found throughout the kitchen. |