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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drink stored uncovered on top shelf above prep surface at dish machine and another drink stored above prep surface above clean dishes. CDI: both drinks were discarded. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
General Comment:
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employee only rinse hands then touch faucet handles without using a paper towel to dry hands. CDI: directed employee to stop; manager demostrated proper handwashing with EHS present; hands properly washed.
2-301.14 Wash hands after activities that contaminate them. -P. Observed same employee wipe nose with gloved hand then proceed to food prep without washing hands properly. CDI: directed employee to stop, change gloves, and wash hands properly. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
Repeat:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside walk-in cooler cheese sauce, salsa picante, nacho salsa, black beans, refried beans, and pupusas > 41F (see temp chart). CDI: ice added to salsa; tech called; will be coming out to replace a part inside walk-in cooler. Observed inside reach-in cooler #4 tacos stacked inside at 44F. CDI: tacos removed and spread out in shallow portion. Observed inside cold hold drawer steak at 43F. CDI: product iced down. Observed inside cooler #6 mozzerella cheese, tomato slices, and pico > 41F (see temp chart).
VR by 6/20/19 |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
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 tacos inside cooler #4 stacked and covered during cooling process. CDI: product spread out into shallow portion. Observed inside cooler #6 sliced tomatoes that had been cut and placed directly inside top part of cooler. CDI: ice put on top. Facility has shown improvement since last inspection. Continue to follow risk control plan. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 buckets of sanitizer used for wiping cloths at 0ppm. CDI: changed out and refilled from proper concentration at 3-comp sink. |
|
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 mutiple dishes including large plastic containers and metal pans wet stacked at dish area. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat:
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some baseboard tiles replaced and floors that have been regrouted in kitchen. Still some areas in kitchen where floors need to be regrouted. Improvement noted. |
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