| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed an employee handling soiled dishes not wash his hands before handling cleaned dishes. CDI by instruction; hands were washed. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed multiple soda nozzles at both server stations with debris accumulation on the inner nozzle and debris accumulation at the bar soda dispenser. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of yellow rice hot holding below 135F (see chart). CDI- product reheated to above 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed guacamole with tomato and sour cream being stored in chilled containers cold holding above 45F. Observed packaged salsa cups stored in ice cold holding above 45F along the expo line. CDI- guacamole and sour cream had a time stamp placed on them and will be discarded if not used within 4 hours. The salsa cups at the top of the container were discarded and more ice was added to the salsa container. Minor improvements since last inspection. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 bowls stored at room temperature and salsas in an ice bin. All products on TPHC had time stickers affixed to them. The facility did not have written procedures in place for this process. CDI- procedures provided and filled out today. |
|
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 salsa cooling in a high volume container with an ice wand in it. The salsa container was being stored at room temperature throughout the cooling process. The salsa was initially 54F at 2:20PM and dropped to 51F at 3:20PM. CDI- salsa container was relocated to the walk in freezer and stirred to facilitate rapid cooling. Improvements made to cooling since last inspection. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a leak in the ceiling where rainwater was dripping onto a covered flip top cooler. The cooler was relocated to another area during the inspection. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 deeply scored green cutting boards in the facility today. Cutting boards were discarded during the inspection. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the top of a convection oven, the side of a flat top grill, and on the sides of the heat lamps along the expo line. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed water leaking from the ceiling in 2 separate areas along the cook line. PIC indicated a request for repairs has been submitted and is estimating that the repair will begin tomorrow morning at ~5:00AM. |