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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
18
|
0
|
Proper cooling time and temperatures |
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 41F. -P Observed two pans of queso that cooling in walk-in cooler. Over 13 minutes, there was no change in temperature of product. CDI- Pans were placed in a large ice bath, with a spoon, and further cooled. Cheese cooled in to 68 F within three minutes of being placed in ice bath and stirred. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico de galo, sour cream, guacomola, and carnitas, and milk that were holding at temperatures above 41 F. CDI- Carnitas and milk were discarded into trash. Other items were allowed to further chill. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle near 3-comp sink that were not labeled. CDI- bottles was labeled by PIC. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
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 pans of queso cooling in walk-in cooler. The pans were four inches deep with product. Do not fill pans so deep with product that is very thick such as refried beans and queso. CDI- PIC split items from two pans into four pans. REPEAT |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed buckets of sanitizer with wiping cloth stored in the floor near kitchen area. CDI- buckets were set on bottom shelf of prep table. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers near 3-comp sink that were stacked wet. CDI- containers were seperated, and allowed to air-dry. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of refrigeration units, oven, fryers and grill in kitchen area. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered - C Cover trash receptacles in women's room used for sanitary napkins. |
|