| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above cooked fish in the walk in meat cooler. CDI- storage rearranged. |
|
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 rice at 100F at 2:00PM drop in temperature to 92F by 3:00PM. CDI- product was split into multiple pans and placed into the walk in freezer for rapid cooling. |
|
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 soup being stored in a pot on the stove with the burner turned off while the soup was below 135F (see chart). CDI- product was discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items cold holding above 41F in both walk in coolers (meat area and restaurant) and at a flip top cooler in the restaurant kitchen. PIC contacted repair technician during inspection. Verification required to ensure compliance. |
|
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 rice cooling in the walk in cooler in a high volume container not meet cooling parameters. Observed prepared meats that were made earlier today cooling in the meat display case CDI- products were transferred to the walk in freezer and split into multiple containers to cool. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed salsa verde, salsa roja, and crema cream sauce packaged in store and made available for customer self-service missing ingredients and allergens on labels. Verification required. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloths stored on counter tops while not in use. |
|
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 stacked plastic buckets and meat trays that were stored clean. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - C Ensure nonfood contact surfaces are smooth, easily cleanable, and non absorbent. EHS observed a cloth being used to cover tortillas and cardboard being used to line meat cooler shelving. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Observed facility cleaning dishes/utensils in a 1 compartment prep. sink in the meat department area of the facility. EHS instructed PIC that all warewashing must be accomplished in the dish machine, at the 3 compartment sink, or cleaned in place if equipment is too large. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed a slow draining hand sink in the meat department near the flour tortilla machine. |