| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P
Observed employees wash hands for 7 seconds. CDI employees rewashed.
2-301.14 Wash hands before donning gloves and between gloves uses.-P
Observed employee walk off line and return to line change gloves and continue food prep. CDI employee wash hands and put on new gloves. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P
Observed washed brussel sprouts and sliced ham that was stored below unwashed produce and roasted tomatoes below unwashed tomatoes. CDI items relocated.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw chorizo below ground chicken. CDI items relocated. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
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 black beans that was 133F after reheating. CDI item placed back in oven for reheating. Observed cheese sauce that was out of temperature and used for service before reaching 165F. CDI sauce placed back on unit and reached 177F. |
|
18
|
0
|
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 crispy fried cheese rolls that were cooling from since after 1pm and at 49F. CDI item discarded. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed white rice, and brown rice, and cheese sauce that was below 135F. CDI items discarded and reheated. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 poblano peppers, diced tomatoes, alfredo padding, cajum butter, spinach dip, chicken salad, and bean sprouts that were not dated. CDI items dated.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed chicken taquitos that were dated when items rolled and not when chicken prepared, and diced chicken that was dated a different date then when food prepared. CDI date changed. Repeat. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed pico on waitstaff line, madera sauce, cheese sauce, lemon sauce, and mushroom gravy that was held on TPHC or (TCS) and no time stamp recorded on product. CDI pico discarded and stamps added to other products. |
|
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 tex mex egg rolls, cuban sets, and pan of pico that was cooling while covered and stacked from the afternoon. Suggest facility follow same cooling procedures with ambient cooling as with food that start at hot temperatures of 135F. CDI items discarded or placed in freezer to adequately cool. Repeat. |
|
32
|
0.50
|
Plant food properly cooked for hot holding |
No |
No
|
No |
3-401.13 Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. -Pf
Observed rice cooked to 127F before hot holding. CDI item placed back on stove to finish cooking. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed sanitizer buckets soiled with food debris and one bucket on waitstaff line holding at 50ppm. Repeat. |