| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Where to Wash - PFEmployees must wash hands at an approved hand sink with soap and paper towels. Observed employee wash hands at food preparation sink. CDI by instruction; employee washed hands at hand sink. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14 Cooling - PAll foods must be cooled from 135F to 70F with in 2 hours and to 45F or less with in a total of 6 hours. Observed marinated pork 48F, pork skins 54F and barbacoa 49-50F, in 3 door refrigerator cooked yesterday. CDI by discarding all foods. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
Yes |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFAll ready to eat, potentially hazardous foods in refrigeration for longer than 24 hours must be labeled with the date prepared/opened or discard date. Observed no date marking on any required foods. CDI by instruction with PIC. Verification required. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PFProperly label all spray bottles of chemicals to prevent accidental contamination. Observed one spray bottle of chemical unlabeled. CDI by labeling. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PFUse shallow containers, ice baths and leave foods uncovered where protected to rapidly cool foods. Observed large and/or covered containers of marinated pork, pork skins, barbacoa, and rice in 3 door refrigerator all cooked yesterday or earlier today all above 45F. CDI by placing in smaller containers in ice baths. Ensure all foods are properly cooled to 45F or less before placing in top of prep unit to be held cold. Observed cups of red and green salsa in top of prep unit 48-59F. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing - CProperly thaw all foods under cold running water, in refrigeration or as part of the cooking process. Observed two boxes of beef on crate next to prep sink. Observed bag of pork thawing in prep sink with no water. CDI by instruction; pork was cooked and beef placed in sink with cold running water. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Controlling Pests - PFPremise shall be maintained free of pests. Observed cockroach on wall and at handsink. Verification required. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - CAll towels once wet or dirty shall be stored in sanitizer in between use. Sanitizer shall be maintained clean and free of debris. Observed dirty towel on prep surface and buckets with sanitizer with dirty water. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CStore all utensils in a manner to prevent possible contamination. Observed clean cutting board stored behind faucet of 3 compartment sink. Observed large pots stored on shelf next to/under 3 compartment sink with chemicals. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-Service and Single-Use Articles-Use Limitations - CDo not re-use single service articles that cannot be easily cleaned. Observed single service spice containers that were washed and stored on clean utensil shelf to be reused. |
|
44
|
0.50
|
Gloves used properly |
No |
No
|
No |
3-304.15 (B)-(D) Gloves, Use Limitations - CGloves shall be used for one purpose only and discarded when soiled. Observed employee wash hands with gloves on and continue to prepare food. CDI by having employee discard gloves, wash hands and put new gloves on. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification - CAll equipment shall be ANSI/NSF or equivalent. Observed tortilla press not NSF or equivalent with peeling paint. |