| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. No hand washing sign in women's room. CDI - Adhesive handouts left with PIC to post. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Gallon-size drink pitcher stored in the only kitchen handsink. CDI - Relocated to dish are for processing. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw chorizo stored above milk and cooked veggies in reach in cooler. CDI - Raw chorizo moved to bottom shelf. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed produce such as celery, carrots, peppers, and squash stored above cheese in produce cooler. CDI - Staff rearranged with correct storage order. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Spray bottle of sanitizer reading 0ppm chlorine. CDI - Chlorine added; now testing at 150ppm. |
|
19
|
3
|
Proper hot holding temperatures |
No |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Baked chicken and empanadas holding below 135F in steam well. CDI - Items removed and reheated to 165F+. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No items prepared on previous days have date marks. PIC indicated that the facility has run out of their normal labels. CDI - All items correctly back dated. Discussed the reason and importance of date marking with PIC. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Salsa cooling in five gallon bucket in reach in cooler, cooked beef cooling in deep container with lid on. CDI - Items separated into smallers portions to properly cool. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live roach in rest room. CDI - PIC removed the insect. Continue working with pest control service provider. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Salsa scoop stored with handle contacting salsa. CDI - Scoop removed and sent to dish area for processing. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Gasket torn on produce cooler door. Replace. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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. 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. |