| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee touch raw chicken with gloves, then grab a shaker with the same gloves. CDI - employee was stopped and the violation was explained. Gloves were discarded and the shaker was washed rinsed and sanitized.
Observed an employee touch raw steak with gloves, then grab a knife with the same gloves and then store it on the prep top. CDI - stopped employee and explained the violation. Gloves were removed and the knife was taken back to be washed rinsed and sanitized.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed a pan of chicken sitting directly on top of another pan of chicken. Observed a thermometer stored in vegetables in the drawer cooler. Do not store things directly on top of food. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed lettuce and tomatoes in the prep top above 45F. CDI - tomatoes were taken to the freezer to cool down and the lettuce was cooled with ice to 43F within 10 minutes. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
General comment 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Menus have the correct consumer advisory but are missing the asterisk next to the item and the advisory. CDI - Menus were starting to be labeled during the inspection. Verification required 3/22/2017 |
|
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 4 pans of chicken and tortilla soup cooling out on the counter. Observed salsa cooling while covered with saran wrap. CDI - proper cooling methods were explained. An ice wand was added to the soup, the chicken was moved to the walk in cooler and the salsa was vented to cool. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
General comment 3-307.11 Protect food from contamination sources not specifically noted by code. - Observed pork, fish and shrimp wrapped in grocery bags. Discontinue use and replace with food grade bags. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed container stacked wet. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat violation 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the salsa prep unit, the 1st walk in cooler, and the 3 door prep unit on the cook line. Replace gaskets.
Observed rusty shelves in the dish area where pans are held for drying. Rusty shelf in the walk in cooler was replaced. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves and the shelves beside the vegetable prep sink. General cleaning needed on equipment.
Observed black mildew build up on plastic lining in dish pit. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General comment 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 2 missing floor tiles in front of the fryers and low grout in the cook area and dish pit. |