| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed an employee strain lettuce into a hand sink. CDI through instruction; additional lettuce was strained in a prep. sink. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored above sliced tomatoes in a flip top reach in cooler. CDI- storage rearranged. Improvements made to food storage since previous inspection. |
|
18
|
1.50
|
Proper cooling time and temperatures |
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 3 high volume covered containers of shredded lettuce (product filled 10 inches in container) in the walk in cooler between 50-53F, 2 containers of salsa in 5 gallon cambros at 52F made on the previous day, and pico de gallo made on the previous night at 48F. CDI- products discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several foods in grill coolers cold holding above 45F (see chart). Some products were transferred to the walk in cooler while other products had ice bags placed onto them to keep them cold. PIC also called service technician on site to repair/service unit. VR required. |
|
21
|
0
|
Proper date marking and disposition |
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 Observed refried beans, pork carnitas, and salsa containers in the walk in cooler without datemarks. CDI- products were dated accurately. |
|
26
|
1
|
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 2 chemical spray bottles at the dish machine without labels on them. CDI- labels were added.
7-207.11 Store labeled, employee medications to prevent contamination. -P Observed over-the-counter employee medication bottles stored on a shelf directly above a flip top prep. cooler along the cook line. CID- products were relocated. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
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 items such as shredded lettuce and salsa cooling in high volume containers while covered overnight. These products did not cool to 45F or lower within 4 hours. CDI- products were discarded. EHS provided PIC with cooling informational poster. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed grill cooler drawers cold holding foods above 45F. Ensure equipment can maintain TCS foods at 45F or lower. Discontinue use of cooler until it is functioning properly. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employees coat being stored directly on top of a meat grinding machine in the dry storage room. |