|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for hand washing at each handsink. -Pf Observed no soap at hand sink by grill line. CDI, soap dispenser refilled. |
|
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 41F. -P Observed chorizo, cooked onions, and cooked cabbage that did not reach 41F within cooling parameters. PIC states onions and cabbage were cooked and prepared last night and chorizo was cooked at 10AM. CDI, voluntary discard by PIC. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods cold holding above 41F in prep top coolers 1 and 2 and walk in cooler. PIC states foods that were at 41F or below in walk in cooler were moved from freezer to thaw. Observed internal temperature of walk in at 45F. Observed internal temperature of prep coolers at 55F. PIC states fuse was blown and 2 prep coolers and reach in coolers shut off. PIC states she was not aware of blown fuse. CDI, TCS foods were placed in walk in freezer. PIC reset the circuit breaker and coolers and reach in coolers are back online. Internal temperatures of coolers reached 37F by end of inspection. Maintenance man arrived to fix walk in cooler. All TCS foods were moved to freezer until walk in is fixed. Internal temperature of walk in at 43F and dropping by end of inspection.
Verification Required. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Observed cabbage and onions cooling in large deep containers that were covered. PIC states food is cooled in ice baths and left out at ambient temperature to cool. PIC states temperature is not monitored and foods are placed in large containers after 2 hours. Kitchen employee states food is placed in freezer after ambient cooling. CDI, voluntary discard by PIC. |
|
36
|
0
|
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 roach crawling out of paper towel dispenser at hand sink near 3 compartment sink. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed containers with no handle being used to scoop grain. |
|
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 containers wet stacked. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat: 4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed gaskets that need replacing at reach in coolers. Observed hole in walk in cooler door. Need repair. |
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