| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed 1 heavily dented can in dry storage. CDI- van was discarded. 0 points. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish being stored over vegetables and sauces. CDI- Foods were rearranged. Also observed unwashed produce stored over prepped cabbage in walk in cooler. CDI- foods were rearranged. -1.5 points. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw eggs and shrimp was >41 degrees in flip top unit. Ham, cheese, tomatoes sauce and raw beef patties were cold holding>41 degrees inside of reach in 2 door near grill. Same reach in unit contained an ambient air of 61 degrees. Walk in cooler was cold holding: salsa(Cooling), cut cabbage, raw chicken, raw shrimp(Cooling), cheese, cole slaw, beef and other foods at 44-45 degrees F. Most of the out of temp foods were made today and placed in freezer. Repair operator was onsite to service unit during the inspection. All foods in unit from previous days were voluntarily discarded. Facility has until end of business day to accommodate violation. REPEAT -3 points. |
|
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 Freshly prepped shrimp was cooling in flip top unit. Observed several foods such as large containers of cheese cooling in damaged walk in cooler while stacked on top of each other with lids. Observed salsa cooling in large portions. CDI- cooling foods were made to more shallow amounts and cooled in freezer and with ice baths. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats and flies inside of dey goods area. - 1 point. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packaged foods on walk in freezer floor. Also observed several foods stored in prep units without being covered. -1 point. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Chlorine sanitizer bottle was weak. PIC mixed sanitizer so that it is 50-200 ppm. -.5 points. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
Yes |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Walk in cooler was heavily leaking during the inspection. Ice buildup on condenser unit was causing probelms with thermostat keeping all foods in walk in under proper temperature control(41 degrees and below). Observed reach in 2 door unit with an ambient air of 61 degrees F. Also observed leaking at bottom of reach in 1 door unit. VR- Service tech arrived onsite to asses cooling. Will give them until end of business day to adjust walk in cooler. REPEAT - 2 points. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on exterior of microwave, remove stand still water from reach in 1 door. Clean walk in cooler fans and racks. Remove dust from HVAC vents in facility. 0 points. |