|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
No |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready-to-eat foods in walk in cooler. CDI - Employees reorganized to correct storage order.
3-302.11 (A) Food shall be protected from cross contamination- P Observed tortillas and food prep exposed to splash from handsink. CDI - Lids placed on containers tortillas are stored in. EHS recommended providing splash guard to prevent cross contamination. |
|
19
|
0
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso in hot box hot holding at 120F. PIC stated the queso was reheated around 11 am that morning. CDI - Queso was reheated to 170F. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheddar cheese and lettuce cold holding in main prep unit above 41F. PIC stated both items were stocked at 10:45 am. CDI - Cheese and lettuce placed on temporary TPHC; time stamp placed for 10:45 am - 2:45 pm.
Observed hot salsa in salsa prep cooler holding at 43F. PIC stated all bottles of salsa were stocked at 11:00 am. CDI - Bottles of portioned table salsa placed on temporary TPHC; time stamp placed for 11 am - 3 pm.
Observed pico de gallo holding at 45F in dessert prep cooler. CDI - Pico taken to walk in cooler and uncovered to cool rapidly.
REPEAT. |
|
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 small crawling bugs on counter near handsink. Observed dead flying bugs on milk carton. |
|
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 scoops' handles in dry products. |
|
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. Observed rusted shelving throughout walk in cooler. Repair as needed. |
|
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. Observed cleaning needed throughout inside of equipment (Hot box, reach in freezer, and prep units). Increase cleaning frequency. REPEAT. • |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor not easily cleanable throughout kitchen and bar areas. REPEAT. |
|