| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - CMust have a certified food protection manager on duty at all times during operation. Observed no certified PIC present upon arrival. CDI; certified PIC called and was on site with in 20 minutes of beginning inspection. Instructed PIC that starting 1/1/14 2 point deduction will be take if no PIC is present upon arrival. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PMaintain separation between raw and cooked foods during storage and preparation. Observed bags of raw chicken on drainboard of food preparation sink directly next to pot of cooked tomatillos and peppers. CDI by instruction with PIC; cooked foods removed from area. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PAll food contact surfaces shall be clean to sight and touch. Observed tomato slicer with scaled residue. CDI by placing at 3 compartment sink to be rewashed. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14 Cooling - PAll potentially hazardous foods must be cooled from 135F to 70F within 2 hours and to 45F or less in a total of 6 hours. Observed pork skins 67F, beans 68F, cooked chicken 70F, cooked beef 54F and cooked pork 48F in refrigeration units cooked yesterday. CDI by discarding all items. ***Must have proper cooling procedures in place by next inspection or facility will need to elimate cooling from menu. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFAll potentially hazardous, ready to eat foods in refrigeration for more than 24 hours must be labeled with the date prepared/opened or discard date. Observed no date marking of any foods, however facility cooks and prepares most foods daily. Date marking needed for items that are made less frequently than every 24 hours; (cooked chicken and pork). |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PFFacility may not have sufficient refrigeration capacity to cool all food items on menu. Facility has several reach in refrigerators but does not have a walk in cooler.3-501.15 Cooling Methods - PFRapidly cool all potentially hazardous foods using shallow containers, ice baths and leave vented. Freeze may also be used to facilitate cooling. Observed various containers of food in deep and/or covered containers. CDI by discarding items and instruction with PIC. |
|
32
|
0.50
|
Plant food properly cooked for hot holding |
Yes |
No
|
No |
3-401.13 Plant Food Cooking for Hot Holding - PFVegetables that are cooked for hot holding must be cooked and held to a minimum temperature of 135F. Observed cooked peppers and onions on stove top with cold spots of 108F and 117F. CDI by placing in ice baths to rapidly cool. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - CAll wiping cloths must be stored in sanitizer in between use. Observed two towels stored on prep surfaces. Observed other towels stored in bucket of sanitzer. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
i4-903.11 (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 dirty drainboard at 3 compartment sink full of dirty items directly next to shelf with clean utensils. Rearrange order of 3 compartment sink so that clean drainboard is next to clean utensil shelf. Observed sink set up from right to left- wash, rinse, sanitizer. Should set sink up from left to right-wash, rinse sanitize.Observed clean knives stored on linen at prep table. Do not store on absorbant surfaces. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-205.10 Food Equipment, Certification and Classification - CAll equipment except for toasters, microwaves, hood systems, mixers and water heaters shall be NSF/ANSI or equivalent. Observed painted tortilla press with chipping paint. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-202.11 Light Bulbs, Protective Shielding - CProvide shatter proof bulb or properly shield all lights. Observed one light bulb in fixture above 3 compartment sink not shielded.6-304.11 Mechanical-Ventilation - CProperly clean black stand up fan. Observed with some dust accumulation. |