| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each hand sink. -Pf Observed no paper towels at hand sink near walk in cooler. CDI, PIC provided paper towels during inspection. Ensure drying method is provided at all hand washing sinks. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored directly above ready to eat salsa in walk in cooler. CDI, PIC relocated shrimp. Ensure raw animal foods are stored as to not contaminate ready to eat foods. -Repeat |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentration at 0ppm at dish machine. PIC contacted company to fix dish machine. Establishment will use 3 compartment sink, using effective sanitizer concentration. Ecolab arrived to correct issue. ' |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 Observed opened bag of spinach in walk in cooler opened more than 24 hours prior to inspection, without a date mark. CID, PIC provided correct date mark.
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 4 batches of salsas, and charro beans with date mark indicating preparation date of 10/4. CDI, PIC voluntarily discarded salsa, charro beans. |
|
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 several working squeeze bottles without identifying label. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of pans. ENSURE DISHES ARE ALLOWED TO AIR DRY AFTER CLEANING AND SANITIZING, AND BEFORE STACKING. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips were produced. Chemical dish machine was providing effective sanitizer concentration at the time of inspection. Facility was not able to verify concentration without test strips. CDI, chlorine test strips were provided by EHS. |
|
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 build up of debris, dust and food build up on shelving throughout the establishment. Observed build up of food, dust and debris build up on treys used to wash dishes in dish machine. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open door at dumpster. |