| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
Repeat:
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Uncovered personal drinks stored on prep surfaces on front and main cook line. CDI: discarded. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Repeat:
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Scrub brush and utensils stored inside handsink basin next to 2-comp sink. CDI: items removed. Dish hand sink observed blocked by cart. CDI: relocated. No paper towels at handsink next to 2 comp sink. CDI: provided. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
General Comment:
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Some food observed uncovered inside walk-in cooler and freezer. CDI: covered |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. High temperature dish machine not sanitizing properly as indicated by outside digital thermostat and EHS's dish plate simulator. Final rinse temperature only reaching 124F. Dishmachine reading service error "P2". Service rep notified. Per service rep, service error "P2" means that dishmachine needs to be cleaned, delimed, and reset. Service rep will be at facility in next hour. Discontinue using dishmachine until repaired.
Return visit needed by 8/16/18 |
|
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. Two containers of beef soup in walk-in cooling since last night at 51F. CDI: product discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment:
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Pupusas in reach-in cooler on front line reading at 50F. It was determined that door was left open slightly and was not closed all the way. CDI: door was closed and all pupusas were taken to the walk-in cooler. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Repeat:
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. Large containers of beef soup observed cooling in walk-in cooler with lids on. CDI: discarded due to temperature abuse. Discussed proper cooling methods. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
General Comment:
3-501.13 Use approved thawing methods. Ground beef tube thawing in bucket of room temperature water. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Repeat:
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Several wet wiping cloths on prep surfaces including under cutting boards. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans wet stacked on back dish shelf. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment:
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards observed with deep cuts and worn.
4-501.11 Maintain equipment in good repair. Repair leak at dishmachine handsink. Repair leaks at bottom of reach-in cooler and small flip top cooler on main cook line. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
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 lots of unused broken equipment stored on premises at back area of facility including dishmachine, fryers, 3-comp sinks, prep sinks, etc. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side doors open to dumpster and grease receptacle. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General Comment:
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 hole in wall behind 3-comp sink. Observed broken/missing wall tiles behind grill at front cook line. Replace/repair broken floor and baseboard tiles in various areas of kitchen. Regrout floor tiles at back of kitchen especially at dish area.
Repair leak in wall from AC unit. Service rep has been notified as in coming today to repair AC unit. |