| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags with no labels for date last of product was used. CDI: Education provided. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer at three compartment sink- 10ppm. CDI: Education provided and PIC added bleach- 50ppm. REPEAT VIOLATION.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dicer and immersion blender stored as clean soiled with food waste. CDI: Education provided and PIC sent to be W/R/S.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup inside ice machine. |
|
20
|
0
|
Proper cooling time & 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 refried beans cooled overnight in walk-in cooler not meet cooling parameters. See temp chart and violation #33 for details. CDI: Education provided and PIC voluntarily discarded product. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Chile rellenos being held below 135F. PIC stated product prepared today between 10am-11am. CDI: Education providedand food employee reheated product to (169F). |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
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 salsa verde with prep date of 09/19/22- past 7 day limit. CDI: Education provided and product voluntarily discarded. Observed entire walk-in cooler date labeled for 09/26/22 and PIC stated some items prepared yesterday 09/25/22. CDI: Education provided.
**Failure to date label product immediately upon prepping can result in food being discarded at next inspection. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: “*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.” -Pf Observed consumer advisory not written with verbiage from FDA Food Code. Advisory also group into paragraph addressing right to refuse customer service and lost/stolen articles. PIC stated facility to reprint menus soon. EHS will make verification visit within 10 days to check on correct consumer advisory. VERIFICATION REQUIRED. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf Observed large chemical sprayer used for cleaning vent hoods located by back door with no label. CDI: PIC labeled. |
|
33
|
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 refried beans cooled overnight in walk-in cooler in deep covered round insert pans. CDI: Education provided and product voluntarily discarded. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
GENERAL COMMENT: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed wait staff that prepare bowls of salsa and chips, tortillas, and open beverages with hair not fully restrained. CDI: Education provided - hair needs to be restrained using hair ties at a minimum. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several insert pans wet stacked in clean dish area. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelving in dish area. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food waste on shelves used in clean dish area. Observed heavy dust buildup on vent covers above clean dish area. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in staff restroom. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed staff items(purses, jackets, phones, charger cords, etc) stored in prep area/prep surfaces. CDI: Education provided and staff items moved to approved locations. |