|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up inside of ice machine. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 containers of queso cooling from night previous in walk in cooler temping at 47F. PIC stated that facility had received a delivery earlier in the morning, same day of inspection, PIC believed that due to the delivers going in and out of the walk in cooler frequently was the reasoning for the queso being out of temperature. CDI, PIC voluntarily discarded both containers of queso.
REPEAT VIOLATION. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods cold holding above 41F, refer to temperature chart above. CDI, diced and sliced tomatoes cold holding above 41F in flip top units were moved to walk in cooler to rapidly chill. CDI, raw beef, raw tilapia, and raw chicken cold holding above 41F in cold drawer under the stove were placed in the walk in cooler to rapidly chill. EHS verified with PIC that all raw meats in the cold drawer under the stove had been prepared a an hour prior to inspection thus why facility was not asked to discard the meats. EHS verified the cooling of the meats in the walk in cooler and all meats were rapidly chilling. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 cooked taco meat cooling in walk in cooler tightly covered with lids. CDI, lids removed to allow meat to rapidly chill. Point deductions de-escalated as that was the only cooling methods violation noted during inspection. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed flip top reach in, located closest to reach in cooler near office door, right gasket torn. |
|
47
|
0
|
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. Observed build up of food debris within gaskets of all cold holding equipment on prep line. Observed build up of debris and dust on shelving located near reach in freezer across from dish machine. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on ceiling and vents located on main prep line. Observed general cleaning needed to floors, walls, and ceiling throughout facility particularly on main prep line. |
|