| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat foods in 3 door reach in cooler. CDI: EHS suggested storing unwashed produce on one side of cooler and remaining ready to eat items behind the other doors. |
|
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 Observed beans cooling at a rate of .13F/min. CDI: Product spread in a thin layer and placed in walk in. Product then cooled at a rate of .65F/min.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed tomatoes cooling in reach in at a rate of 0F/min. CDI: Product vented for rapid cooling. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bottled salsas on ice above 45F. PIC stated that salsas are taken to tables and then returned to the ice throughout service. EHS suggested putting products on Time as a public health control (TPHC) or giving small amounts to tables and discarding the remainder once the table is finished eating. TPHC paper emailed today along with inspection. Observed several items in prep top above 41F but below 45F. CDI: Items will be used within 4 days, per PIC. See #31. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 chicken tinga on day 8 when the product was above 41F. Observed lengua date marked 2/19. Observed salsa verde marked 2/18.
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 salsa with no date mark in reach in.
NOTE: EHS recommends writing date on products, not just marking with day dots. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for smoked salmon or for beef items. VERIFICATION REQUIRED |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 beans cooling in deep pans with ice but no stirring. CDI: Product placed in thin pan in walk in cooler. Observed tomatoes and pico cooling in deep covered containers. CDI: Items vented.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed prep top cooler holding items above 41F. Ensure cooler is properly maintained to hold food at 41F and below. VERIFICATION REQUIRED. |
|
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 squeeze bottles of various liquids stored at grill and one at server area with no labels. Observed granular spices with no labels at prep top cooler. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cheese stored directly on shelf in reach in cooler. CDI: Product moved to a bag for long term storage.
3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee food stored above and adjacent to consumer drinks at bar. CDI: Employee food relocated. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket below 50ppm with wet cloths. CDI: Bucket changed and refilled to proper concentration.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored directly on the floor. CDI: Sanitizer bucket moved to crate. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted racks in walk in cooler. REPEAT VIOLATION Some improvement from previous inspection. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to doors of equipment and on shelving. REPEAT VIOLATION |