| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 Food contact surfaces shall be clean to sight and touch. Observed slicer stored as clean with cabbage residue from day before. CDI slicer was washed.4-501.114 Sanitizer must be at proper concentration. Observed sanitizer bucket in bar too low. CDI bucket refilled. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
No |
3-501.14 Ensure all potentially hazardous foods are cooled within 2 hours from 135-70F and within a total of 6 hours from 135-45F. Yucca, salsa, soup, vegetables, lettuce, cabbage placed in walk-in yesterday in deep plastic covered containers. All temperatures above 45F. Person in charge voluntarily discarded all containers. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Potentially hazardous hot food must be held at or above 135F. Observed beans stored on stove at 92F. PIC voluntarily discarded beans. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 Potentially hazardous cold food must be held at or below 45F. Observed salsa, lettuce and cabbage in prep reach-in above 45F. CDI items placed in walk-in to rapidly cool. Recommended cooler should maintain lower temperature. Cool at 43F. Maintenance was contacted. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
3-501.17 Ensure potentially hazardous foods that are ready-to-eat and held longer than 24 hours must be date marked. Observed numerous foods that meet the criteria not labeled. CDI items labeled. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
No |
Yes
|
No |
7-102.11 Properly label all chemicals. Observed bottle labeled sanitizer filled with degreaser. CDI bottle relabeled. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 (B) Cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/freezer units using shallow metal pans that are uncovered to allow food to cool from 135-70F within 2 hours and 70-45F within the following 4 hours. Potentially hazardous foods throughout facility were cooled using deep plastic covered containers. CDI person in charge voluntarily discarded items. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Once removed from original packaging, food shall be labeled. Observed bulk storage containers unlabeled. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 In use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. Observed wet wiping cloths on counter. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Equipment shall be in good repair. Observed salsa cooler leaking water inside unit. Repair unit. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 Nonfood contact surfaces shall be clean. Cleaning needed on equipment throughout facility. Observed food debris and grease buildup on all equipment and inside gaskets. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, and ceilings shall be cleaned as often as necessary. Observed food debris and residue appeared to be from day before. |