| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present with food protection manager certification during the inspection; certified manager arrived at end of inspection. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at only kitchen handsink. CDI - Staff restocked. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Refried beans and enchelada sauce holding below 135F in steam well. CDI - Items returned to 165F+ after stirring. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cabbage, lettuce, pico, tomatoes, raw shrimp, raw chicken, raw fish, raw beef, and cooked chicken holding above 45F in low prep coolers/ flip tops. CDI - Recently preped items moved to walk in cooler for rapid cool down. All others discarded. Temperature adjusted in low prep cooler; remaining non-TCS foods returned to acceptable temps. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cooked chicken in low prep cooler with no date; staff seemed confused on prep date CDI - Discarded due to temperature violation. (See 20). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Chicherones dated 12-3-15 and holding at 43 in walk in cooler; dicarde should have happened on 12-16-15. CDI - Discarded. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Sanitizer in spray bottle above 200ppm chlorine; test strips bleached out. CDI - Solution cut in half five times to dilute to 200ppm chlorine. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Lettuce, cabbage, tomatoes, and pico tightly wrapped in plastic while cooling. CDI - Plastic wrap pulled back to vent. |
|
37
|
0
|
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. Boxes of peppers and corn stored on floor in walk in cooler. Relocate to shelf. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths in kitchen stored on prep counter; wet wiping cloths behind bar are held in soapy water. CDI - Sanitizer made for front and back of house; all wet wiping cloths stored in sanitizing solutions. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Walk in cooler shleves becoming rusty and difficult to clean. Repaint or replace. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up of food debris on walk in cooler shleves and splatters inside microwave. Clean all. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Wipe dust from walk in cooler ceiling. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Lighting intensity shall be at least 20 foot candles in areas used for warewashing. Repair lights above three comp sink that are not functioning. |