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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
|
1
|
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 kitchen handsink. CDI- Towels supplied. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed fried chicken in steam table at 100 degrees that PIC said they partially cook in pressure fryer, hold for 30 minutes max in steam table and finish cooking in grease fryers to 165 min. To prevent risks associated with non-continuously cooking chicken, strongly recommended to PIC to complete the initial cooking process in the pressure fryer to 165 to start, then use steam table for hot holding and they can serve from steam table or re-heat/ re-fry to whatever temperature per order, or PIC has the option to apply for non-continuous procedure. PIC said they will complete the initial cooking process from the start in the pressure fryer and then hot hold. CDI- "Par-cooked" chicken that had just been par cooked 30 minutes ago was re-fried to 180-200 in grease frier. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed salsa prepped from room temp tomatoes in a deep and sealed container in walk in cooler approx 14 hrs at 49 degrees in the center. CDI- Salsa disposed of by PIC. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a few date mark required foods in reach in cooler made 2 and 3 days ago that were not date marked such as tamales and taquitos. CDI- Foods properly date marked.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P Observed some tubs of different foods in walk in cooler that were out of date, 8 and 9 days old and a few foods with incorrect dates on them including: black beans, pinto beans, and ribs. Out of date foods disposed of, incorrectly dated foods properly date marked. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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 deep and sealed tub in use to cool room temp made salsa. Reviewed proper cooling methods with PIC, salsa was disposed of. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location. Observed clean food tubs and clean employee uniforms stored on racks very close to the can wash area subject to possible splashing from the can wash. CDI- Items moved. |
|
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 a couple racks in walk in cooler that are rusty, needing replacing. Gasket has been replaced from last inspection. |
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