| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water provided at handsink at 94F. Verification required within 10 days of inspection to ensure sufficient hot water can be provided. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed wash water provided in dish washer at 96F. Manufacturers instructions state wash water shall be provided at a minimum of 130F. Observed hot water provided at 100F at 3 comp sink for manual washing. Verification required within 10 days of inspection to ensure sufficient hot water can be provided. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 queso cooling in low reach in unit at 71F. Employee stated started cooling queso around 10:30 am that morning; queso did not reach cooling parameters. CDI - All four containers of queso voluntarily discarded.
Observed tomato sauce cooling in ice baths on counter. Tomato sauce not reaching cooler parameters; see temp chart. CDI - Employee added more ice to completely surround containers and began to stir frequently to cool rapidly.
REPEAT. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two large pans of rice on stove top hot holding below 135F; see temp chart. CDI - Both containers discarded.
Observed refried beans in hot hold drawer at 130F. CDI - PIC turned temperature of drawer up to reheat beans to 165F before placing on steam table. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa verde holding at 45F on ice at server station. CDI - Ice added to bin holding salsa to cool rapidly.
Observed salsa verde held at bar for to-go orders at 47F. Employee stated the salsa containers were brought out at 10:30 am. CDI - Placed on temporary TPHC and will be held on TPHC moving forward. EHS will provide document for written procedures. |
|
21
|
0
|
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 house-made chipotle mayo in prep unit date marked for 10/4; time/temperature window had expired. CDI - Product voluntarily discarded. |
|
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 Observed tomato sauce cooling using insufficient ice baths on counter with no stirring. CDI - Employee added more ice to completely surround containers and began to stir frequently to cool rapidly.
Observed queso cooling in dense metal pans in low reach in with lids closed. CDI - All four containers of queso voluntarily discarded.
Observed raw steak, chicken, and beef cooling from prep in walk in cooler. All containers tightly closed, not allowing air to flow around product. CDI - All containers uncovered and spread out on shelves to cool rapidly.
REPEAT. |
|
42
|
0
|
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 metal pans wet stacked on clean dish shelf. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed sufficient hot water not provided at handsink, 3 comp. sink, and dishwasher. Verification required within 10 days of inspection to ensure sufficient hot water can be provided. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids open on dumpster outside. REPEAT.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed a significant amount of wooden pallets, broken pieces of equipment, and cardboard in enclosure area and in outside waste area. |