|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
21
|
1.50
|
Proper date marking and 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 in walk in cooler date marked for 8 days ago. Date mark required foods are allowed a max 7 day shelf life. CDI- Salsa disposed of. |
|
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 fresh salsa cooling from room temperature in a very deep tub inside walk in cooler. CDI- PIC separated salsa into shallow containers to properly cool. |
|
36
|
0
|
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 presence of a few fruit flies in dry goods storage room and a few near downstairs bar. Continue pest treatment efforts to prevent presence of insects. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use knife stored between cooler equipment on cook line in an un-clean place. CDI- Knife removed and cleaned. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location. Observed bag of trash hangining and touching clean fryer baskets stored on wall. CDI- Trash removed, fryer baskets re-cleaned.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans tight stacked while still wet in dish area. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
45 4-501.11 Maintain equipment in good repair. Observed wood shelving above steam table on cook line that is peeling, needs repair
or replacing. Observed tortilla fridge unit that has bad metal damage around the frame of the unit. Needs repair or replacing. Observed rusty shelving in dish area needing replacing. Observed torn gasket on hot box in hallway needing replacing. Observed |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Handwash sink in dish area has bad leak from pipes, needs repair. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a couple broken floor tiles in kitchen needing replacing. |
|