| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed build up on the drink nozzles today- be sure these are washed, rinsed, and sanitized nightly.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Observed salsa that is made with canned tomatoes and have onions, cilantro and seasonings added in that had been cooked the night before, still at 46-47F in the middle of the product. Product discarded to correct.
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 45F. -P |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed black beans that had been made on 3/9 in the walk in cooler- these were past their 7 days and were discarded during inspection.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed Enchilada sauce that was made on Monday and it did not have a date on it- back dated during inspection today.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf |
|
24
|
0
|
Pasteurized foods used; prohibited foods not offered |
Yes |
No
|
No |
Observed a statement on the childrens menu that stated the hamburgers are offereed undercooked and hamburgers for children must be fully cooked(155F or more).
Statement cut out of children's menu during inspection.
3-801.11 (A), (B), (C), (E) and (G) Pasteurized Foods, Prohibited Re-Service, and Prohibited Food - P |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Observed spicy salsa that was made the day before and it still had not fallen below 45F in the middle of the product. This product was in a deep portion, tightly covered, and in a plastic container-discarded to correct.
Observed regular salsa that was made 2 hours prior cooling in a deep portion, tightly covered, and in a plastic container- this salsa was put onto ice and stirred to chill down quickly.
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 |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
Observed cracked and missing plastic on the inside of the ice machine where the ice drops down, leaving exposed absorbant material. Replace this or repair with food grade repair materials.
VR in 10 days.
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Observed build up on the walk in cooler racks today and on the vent above the dishwasher.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Obsered dust build up on the ceiling, wires, and ceiling vents today.
Observed low/missing grout in the kitchen today- regrout so that it is smooth and easily cleanable.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. |