| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed raw produce stored over RTE salsas and foods. CDI by employees moving the unwashed produce to one side of the walk in, and designating one side for RTE foods such as sauces. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 gallons of milk and cooked RTE foods undated in the walk in cooler. PIC stated that the cooked foods were prepared two days ago, and the milk was opened yesterday. CDI by PIC dating the items. |
|
31
|
0
|
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 pan of chicken and pan of guacamole put into the walk in to cool while covered with lids. CDI by EHS venting the lids. Insure items are left vented while cooling. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed numerous unlabeled working containers of spices and squeeze bottles of oils and sauces unlabeled. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep surfaces outside of sanitizer. Leave cloths in sanitizer when not in use, and return them to the sanitizer container as soon as they are done being used. |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop in the frijoles container in the dry storage area with no handle, as well as knives stored in non-135F, non-running water at the bar. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed a split gasket on the walk in cooler, chipped/broken knives stored in the knifeholder of the prep area, observed lemon squeezers with peeling paint, observed tomato dicer in disrepair. Replace or repair items as needed. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side doors to dumpster open during inspection.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed broken equipment stored near the rear mop sink. Remove items when no longer in use. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 rusted/broken baseboards throughout facility, rusted bathroom doors in the mens bathroom. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Vents throughout kitchen need to be cleaned/resurfaced/replaced. Observed vents to be collecting dust/debris. |