|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
Repeat:
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed inside walk-in cooler raw beef stored above pina colado drink. Inside cooler #4 oberved raw chicken stored above salsa. CDI: all storage order was rearranged. Improvement has been noted. Observed all food covered on this inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed high temp dishmachine only reaching 146F as indicated by outside thermostat and EHS's data plate thermometer. 3-comp sink was set up for wash, rinse, and sanitizing. Chemical company notified.
VR by 3/1/19 |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside walk-in cooler refried beans at 42F; baked chicken at 42F; cabbage at 42F. Cooler #6; cabbage at 44F, tomato at 44F. Observed inside cooler drawer steak at 59F. Discontinue use of cooler. Steak removed and transferred to working coolers. Repair company was called out. Shell eggs observed sitting on counter at 53F. CDI: moved to reach-in.
VR by 3/1/19 |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
Repeat:
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 incorrect dates on 3 containers of salsa, shredded cabbage, and molida inside walk-in cooler. CDI: dates were corrected. Risk Control plan needed.
VR by 3/1/19 |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
Repeat: 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 3 containers of salsa cooling in large batches while covered inside walk-in cooler.. Training provided. Cooling poster was given out last inspection. CDI: salsa separated into 4 batches on ice and ice added to product and stirred. Risk Control plan needed.
VR by 3/1/19 |
|
38
|
0
|
Personal cleanliness |
No |
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 food handlers not wearing hair restraints. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic food containers wet stacked. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General Comment:
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floors in various areas of kitchen in need of regrouting. |
|