| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf Observed food employee use hand sink near grill station to fill up pan prior to cooking. CDI- educated employee and pan was placed in dish pit. - 1 point.
6-301.14 Handwashing Signage - C Install hand washing signs in men and women's bathroom. 0 points. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
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 Facility did not contain tags that dated back at least 90 days. All tags onsite were not marked with sell by dates. Will make a VR visit to ensure tags are being properly marked with sell by date and kept on file for 90 days. - 1 point.
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Parasite destruction form was not produced during the inspection. Facility is required to fully cook shrimp and fish until records are produced. VR |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed food employee using tongs that touches raw steak on cooked steak that's finishing on the grill. Ensure that cross contamination is not a factor when food prepping. Use specific tongs for raw foods and species tongs for RTE foods. CDI- tongs were removed, food product was cooked to 165 degrees. -1.5 points.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employees using same gloves for different activities without changing or hand washing. CDI- gloves were changed and hands were washed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed several pans stoed as cleaned soiled to touch. CDI- pans were placed in dish pit. Also chemcial dish machine is not properly dispensing chemicals . Will make a return visit to ensure compliance is met. Avoid use until it is fixed. VR - 1.5 points. |
|
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 41F within 4 hours. -P Observed salsa and diced chicken staying stagnant/rising in temp in certain portions during the cooling curve. Facility needs to focus more on effective cooling earlier in the process of cooling. CDI- chciken will be cooked off and restarted for cooling. Salsa exceeded the 4 hour window to cool. It was voluntairly discarded.-1.5 points. |
|
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 Sour cream, gucaomole,cut cabbage, and salsa were all codl holding >41 degrees inside of reach in 2 door and 1 door units near grill area. Also observed salsa cold holding>41 degrees in ice bath used in waiter/waitress area. VR/CDI- Will make a return visit to ensure units are fixed. Do not use units until they are fixed. -1.5 points. REPEAT |
|
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 salsa cooling in very dense amount inside of freezer unit, Also observed diced tomatoes cooling in dense a container inside of prep coolers. CDI- foods were made into shallow amounts and placed in freezer. -.5 points. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sauce containers in direct contact with the floor in dry storage area. - 0 points |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. 0 points. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Install brighter bulbs in walk in cooler. All equipment shall be equipped with at least 10 ftcd. 0 points. |