| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 4 ceramic bowls stored clean with food debris on them and a can opener with dried food debris on it. CDI- items set aside for recleaning.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the soda dispensing 'gun' at the bar with debris on the inner nozzle and debris on soda nozzles at the server stations. |
|
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 a high volume container of salsa (>5 gallons) at 49F in the walk in cooler. PIC indicated the salsa was made at 11:00AM today. CDI- product discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed guacamole with tomatoes, sour cream, and raw shell eggs being stored at room temperature and above 45F (see chart). CDI- shell eggs discarded, guacamole and sour cream were relocated to the walk in cooler for cooling. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 2 containers of enchilada sauce that were prepared on 12/28/16. CDI- products discarded. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed the facility using TPHC for salsa without written procedures. Observed the salsa sticker with a timestamp indicating the salsa was put out at 10:00AM today. PIC indicated the salsa was set out at room temperature at 4:30PM. CDI- TPHC procedural document provided today, salsa had correct time stamp added to product. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled chemical spray bottle. CDI- label added.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed 2 sanitizer spray bottles with chlorine concentrations greater than 200ppm (test strip turned dark purple and then white due to high concentration). CDI- bottle contents discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 a high volume container of salsa being in the walk in cooler for cooling. CDI- product discarded. |
|
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 stored clean and stacked while wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 4 deeply scored cutting boards. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heat lamps along the expo line with debris accumulation on them. |