| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
Repeat:
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.. Personal drinks observed stored improperly on/above prep surfaces throughout kitchen. CDI: drinks discarded. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Containers of refried beans recorded at 45F - 60F inside walk-in cooler from cooling night prior. According to PIC staff cooked and starting cooling beans at 12 midnight and left for the night. Education provided to facility to ensure the whole cooling process is being monitored to verify products reach-in proper temperature in appropriate amount of time. CDI: beans were voluntarily discarded. Containers of nacho salsa found at 52F inside walk-in after cooling last night. CDI: salsa was voluntarily discarded. |
|
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. Large containers of beans and salsa stored covered inside walk-in cooler while in cooling process. Temperature > 41F and did not meet proper cooling parameters. CDI: voluntary discard; reviewed cooling methods and cooling poster posted in Spanish on walk-in cooler door given by inspector on previous inspection. Emailed cooling log help monitor whole cooling process. Continue to follow RCP. If cooling continues to be an issue on next inspection, intent to suspend will be issued. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
General Comment:
3-501.13 Use approved thawing methods. Shrimp observed thawing impropery inside container with water. Shrimp moved to walk-in cooler. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
General Comment:
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 2 containers of horchata stored on the floor inside the walk-in cooler. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Repeat:
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wiping cloths not in use found on counter throughout kitchen . |
|
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. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment:
4-501.11 Maintain equipment in good repair. Rusted shelving inside walk-in and cooler 3. Stained containers observed used to store salsa. Observed leak in bottom of cooler 6. Repair.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards observed worn and gouged. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat:
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. Some areas of kitchen still in need of regrouting. |