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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at women’s restroom. CDI, paper towels provided. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stacked metal containers with sticker residue stored as clean. CDI, items removed for Wash/Rinse/Santize. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
Repeat: 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked chicken, al pastor, carne asada, and tripa (intestine) cold holding above 41F. Observed time stamp of 7:20 and 8:00 AM on foods. Observed foods not reach 41F within the allotted 6 hours. PIC states food was not monitored for temperature during cooling process. PIC states they do not know at what time the food was at 135F (temperature where time for cooling begins). PIC spoke with senior regarding cooling process and discard. CDI, food discarded by PIC. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomato, beef, beef tongue, tripa (intestine), al pastor, and chorizo cold holding above 41F. PIC states the opening and closing of doors affects the temperature. CDI, items discarded by PIC. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Observed al pastor, tripa (intestine), carne asada, and chorizo cooling in containers covered with Saran Wrap. PIC states foods are placed in pans and left to cool at ambient temperature before placing in cooler. PIC states temperatures are not monitored during cooling. CDI, items discarded by PIC. EHS explained to PIC the importance of temperature and time monitoring and adjusting methods when cooling. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed pack of hot dogs thawing at ambient temperature on bottom shelf. CDI, item relocated to walk in. |
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