| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee change gloves without washing hands. Discussed with PIC and she relayed to employee. |
|
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 Observed carrots in pot on grill at 111F and tomatoes in pot on grill at 110F. Heat was turned up and carrots reached 170F and tomatoes came up to 154F and increasing during inspection. |
|
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 cooked chorizo, cheese, and butter holding at 45F on top of container and 41F on bottom of container in prep unit top. Decrease amount of product in the containers. Pulled top of containers and placed in walk-in cooler.
Observed salsa and slaw on ice for servers on use at 45F. The ice was not surrounding the pans. Added water and buried pans deeper in ice. Temped at 40F by end of inspection. |
|
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 milk and cheese dip in walk-in cooler without dates. Observed hot dogs in prep unit without dates. Dated all.
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 salsa with date of 10/17. Discarded. |
|
23
|
0
|
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 Missing disclosure and asterisk on bottom of menu. Return visit required. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 cooked chicken sitting out at 79-89F. Facility allows it to sit out before placing in walk-in cooler. Immediately intervened and they placed uncovered in the walk-in cooler. Observed cut cabbage with salt and vinegar in large plastic containers with lids in walk-in cooler. This will not properly cool. Staff is pulling to finish preparing. After finished, they will add ice and water. Observed lettuce cut today in top of prep unit at 55F. It had not been cooled before being placed in prep unit. Chill in walk-in before placing in unit. Facility added ice. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed chicharrone mix thawing in standing water. Use running water or refrigeration to thaw. |
|
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 all sauces in prep top unlabeled. |
|
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. Observed Hobart mixer broken. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 chipped floor and broken baseboards. Wall repair needed. Some repairs have been made from previous inspection. |