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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large strainer at hand sink near prep area. CDI, item removed. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal containers with sticker residue stacked and stored as clean. CDI, items removed for Wash/Rinse/Sanitize. |
|
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 several containers of asada, cooked chicken, cooked beans, and cooked intestines cold holding above 41F after cooling overnight. CDI, items discarded by PIC. EHS advised PIC to request maintenance technician to check walk in cooler. Technician arrived during inspection and states that walk in is in defrost mode. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat: 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed containers of al pastor, asada, hot dogs, and pico cold holding above 41F. Observed dates of 9/5 and 9/6 on containers. CDI, items discarded by PIC. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
Repeat: 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 cooked asada, al pastor, and chicken cooling in covered containers. CDI, items discarded by PIC. PIC states that foods are cooled in walk in cooler then moved to reach in at front. PIC states that foods are 45-46F when relocated. EHS advised PIC to monitor cooling temperatures and adjust methods while cooling if necessary.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed internal temperature of walk in cooler at 48F. Technician arrived during inspection to check walk in. Observed internal temperature of walk in at 41F by end of inspection. Verification required. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers stacked wet. |
|