| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Hand washing sink shall be available at all times and used for the sole purpose of hand washing only. Observed hand washing sink without hand soap available. CDI- Hand soap was provided during the inspection. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed foods stored inside of walk in cooler without proper protective coverage. Foods were not actively cooling. CDI- Foods were covered during the inspection. |
|
21
|
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 sausage inside of hot holding under heat lamp at a temperature of 107.4F. Sausage was discarded during the inspection. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed foods such as shrimp, chicken tacos, cabbage, cheese, tomatoes, and crema in multiple locations above temperature threshold. Items in between 42- 45F were cooled during the inspection. Items above 45F were discarded. |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Foods shall be thawed completely submerged under running water at a temperature of 70F or below. Observed ground beef inside of prep sink in water at a temperature of 89F, not completely submerged. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working containers oil without a label present. CDI- Labeled during the inspection. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gaskets inside of reach in cooler. Observed reach in unit holding a temperature of 50F. Maintenance arrived during the inspection to repair. Observed reach in units also ponding water. Food was removed during the inspection. Food establishment still has two suitable prep units to carry out business. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Food establishment currently is using bleach in sanitizer buckets and quat out of the 3 comp sink. However, food establishment did not have quat test strips present during the inspection. CDI- Test strips were found during the inspection. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. Observed build up located around the grease trap area. Recommended higher cleaning frequency. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed damaged tiles in some areas such as wall by hand washing sink in dish area. Replace tiles that are missing. |