| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation.-PF. PIC was not present at start of inspection. PIC arrived approximately 15 minutes after the inspection began. The PIC is needed in the facility to oversee all food handling and food related operations. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
General Comment
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork still in sealed package stored above corn in the freezer. CDI - Freezer rearranged with corn on top and pork on bottom. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
General Comment
4-501.114 Maintain sanitizer at correct concentrations. -P One sanitizer bucket testing at 0 ppm chlorine; all others at correct concentration. CDI - Chlorine added; verified via test strips. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Yucca root holding belowq 135F in hot box. CDI - Reheated to 165F+. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Puree corn in prep and whole raw chickens in prep both held above 45F. CDI - Much of the product moved to reach in coolers to cool. Suggest that only the amount of product that can be processed in 30 minutes is brought out at any given time. This will prevent product from having time to rise above 45F. Also suggested to place an ice paddle in the puree corn to help maintain temp. |
|
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 Very few items prepared on previous days had date marks. Some menu items are prepared once every week and require date marking. VR - Will return with in 10 days to verify date marking system is in place. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
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 tamales prepared today cooling in a plastic bag tied closed in reach in cooler. CDI - Bag removed and tamales spread out on to sheet pan. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
General Comment
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live roach in kitchen. CDI - PIC removed the insect. Continue working with pest control service provider. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth on the prep counter. Keep these in sanitizing solution. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-205.10 Food Equipment, Certification and Classification - C. All food equipment shall be NSF approved. Observed an "Ninja" blender in the kitchen. Repeat. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C. All floor surfaces shall be smooth and easily cleanable. Observed missing tiles on the floor in the kitchen beneath the 3 compartment sink. Observed several stained tiles throughout the facility on the ceiling. Repeat. Work to repair is scheduled. |