| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Facility unable to provide EHS with records of parasite destruction for ceviche dishes which contain raw shrimp and raw fish. Verification required. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken and raw shell eggs stored above peppers in the walk in cooler. CDI- storage rearranged.
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw beef in the walk in cooler. CDI- storage rearranged. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic buckets stored clean with sticker residue on the outsides of the containers. Verification required to ensure compliance. |
|
17
|
0
|
Proper reheating procedures for hot holding |
No |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed 2 queso cheese sauce containers being reheated in the steam table while at 116F. CDI- products reheated on stove to 165F. |
|
18
|
1.50
|
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 a high volume container of shredded chicken at 49F in the walk in cooler that was made on the previous day. Employees indicated the chicken had not been removed from the cooler today; all other foods were 38-40F in walk in cooler. CDI- product discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa cooler with an ambient air temperature of 43F at 11:30AM and at 43F at 12:10PM. EHS observed multiple salsa containers at 43F in unit. Verification required to ensure compliance. Improvements made to cold holding since previous inspection therefore no point escalation. |
|
31
|
0
|
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 a high volume container of shredded chicken in a walk in cooler cooling while covered. CDI- product discarded. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bulk storage spice/herb containers without labels. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in kitchen. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of cleaned plastic tubs used for food storage. |