| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. When to Wash - P- Observed several food handlers not washing their hands between changing gloves, changing tasks (going in and out of walk-in cooler, taking trash out, coming from outside). Observed an employee handle soiled equipment and utensils then handle clean utensils. CDI- provided education on when to wash hands imeediately before engaging in food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed an employee fill a pot of water at kitchen hand sink. CDI- Education was provided.
6-301.14 Post a handwash sign at each handsink. - Observed bar hand sink without a hand wash sign. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Observed tomato slicer stored as clean in the storage area. Observed the equipment to make pupusas in need of cleaning. Observed the interior of the ice machine with black mold. -CDI- tomato slicer was rewashed and sanitized. Verification visit required
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior and panel of ice machine accumulating black mold. |
|
18
|
3
|
Proper cooling time and temperatures |
No |
Yes
|
Yes |
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 Observed containers of refried beans, beans, beef broth, salsas made the day before temped at 45-62F inside the walk-in cooler. Observed the following foods made this morning at 6AM - Elote tamale, pollo tamale, frijoles chicken broth cooling parameters have not been met and were temped at 45F. Provided additional education to facility to ensure the cooling process is activitely being monitored and verification of products reach the proper temperature in the appropriate amount of time. CDI- Beans, beef broth, tamales were all volunarily discarded during the inspection.
ITS issued for chronic violation noted in inspction history. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the following TCS foods above 41F: shredded lettuce, cabbage on the prep top cooler, appears that TCS foods exceeded the load lines. Shrimp and fish in the walk in cooler from yesterday above 41 as well. Foods were voluntarily discarded by PIC. VR will occur. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several TCS foods in the walk-in cooler with incorrect dates, PIC stated that some that had the date of 6/25 were supposed to be dated 6/26. PIC corrected the foods incorrectly date marked. Provided additional education on proper date marking of TCS foods especially since a good amount were being cooled from the dat before. VR will occur. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer buckets unlabeled throughout the kitchen. CDI- PIC labeled all in use buckets of sanitizers. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 large container multiple containers of beans and tamales stored covered inside the walk-in cooler while in the cooling process. Temperatures were above 41F and did not meet proper cooling parameters. PIC voluntarily discarded items; additional education provided on cooling methods. REPEAT. VR will occur.
ITS issued for chronic REPEAT violation |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed frozen shrimp sitting out at room temperature. Properly thaw under refrigeration at 41F or less, under running water at 70F or below, or part of the cooking process. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some spice buckets and containers without labels. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in the back storage room.
6-202.15 Outer Openings, Protected - C Observed the back door open when I arrived to conduct my inspection. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans being wet stacked at dish area. REPEAT |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service forks and spoons improperly stored with the food contact surface portion place in different directions. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-101.19 Nonfood-Contact Surfaces - C Observed wiping cloths under cutting boards.
4-501.12 Cutting Surfaces - C Observed cutting boards heavily scratched and scored. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Warewashing Equipment, Clean Solutions - C Sanitizer was visibly soiled in the ware washing sink while equipment and utensils were being washed. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed exterior of the microwave at the cookline accumulating food debris. Observed the interior of reach in coolers and cooking equipment in need of cleaning. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in the womens restroom. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures - C Observed area around the dumpster accumulating trash. Clean to prevent attracting pests. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed HVAC vents in need of cleaning and paper towel despencer with food debris build up in need of cleaning. . |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal items (phones, purses) stored throughout the kitchen, food prep and warewashing areas. |