| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
REPEAT VIOLATION 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Observed containers of salsas and raw chicken stored in the walk in cooler without lids/covers; the items were not in the cooling process. CDI - items were covered.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed hot dogs stored in a grocery bag. CDI - hot dogs were placed in a container. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-703.11 Hot Water and Chemical-Methods - P - Observed an employee dipping a container in bleach sanitizer then taking it right out to dry. CDI - stopped the employee and explained that the utensils and equipment need to sit in the sanitizer for at least one minute to sanitize properly (according to the manufacturer's label on the bleach bottle). The container was left in the bleach solution for a minute. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 45F. -P - Observed a pot of cooked beef sitting on the floor at 75F. PIC stated that it was cooked and left out to cool 3 hours ago. CDI - explained the proper cooling time/temperature requirements. PIC discarded the beef. |
|
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 chicharrons and chicken holding below 135F in the hot holding unit. CDI - chicken was voluntarily discarded. The chicharrons were placed in the unit at 10 AM and were found out of temperature at 1:00 PM. PIC was allowed to place the chicharrons on TPHC (time as a public health control) temporarily until 2:00 PM this afternoon. Observed chicharrons discarded at 2:00 pm. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
General comment 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed ham in the prep top at 45F. Reminded the PIC of the temperature change to 41F. CDI - ham was placed in the freezer to cool and was cooled to 40F. Any TCS items found holding above 41F in the next inspection will result in points being deducted. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P - Observed a bottle of bleach sanitizer stored with utensils in the meat market area. CDI - sanitizer bottle was removed. |
|
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 2 containers of cooked tomatillos and jalepnos, and a container of cooked beef cooling at room temperature. CDI - explained proper cooling methods. The beef was discarded due to failing to meet the time/temperature requirement (see number 18). The tomatillos and jalapeno were placed in the freezer to cool until they are used to make salsa verde when the chef is ready. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
REPEAT VIOLATION 3-501.13 Use approved thawing methods. - Observed chicken thawing in a bucket of standing water on the floor. CDI - explained to thaw food under cold running water, the walk in cooler or part of the cooking process. The chicken was placed under cold running water. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
REPEAT VIOLATION 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed several containers of food stored on the floor throughout both areas. CDI - food was removed from the floor. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
General comment 2-402.11 Effectiveness-Hair Restraints - C - Observed an employee working with food with a long ponytail. The hat she was wearing was not effective; keep hair up. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
General comment 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed a box of to-go boxes stored on the floor. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
REPEAT VIOLATION 4-501.11 Maintain equipment in good repair. - Observed several rusty shelves in the meat walk in cooler. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. - Observed an employee washing dishes in 60F water. CDI - explained that washing needs to be done in at least 110F water.
4-603.14 Wet Cleaning - C - Observed employees not properly washing and rinsing utensils and containers. CDI - explained and demonstrated the proper procedure.
*To request a re-inspection call: (980) 314-1620 |