| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Food establishment has options including ceviche and undercooked fish without a letter present to show these foods have been properly frozen to a temperature stipulated. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods such as salsas inside of prep unit at a temperature range of 43-45F. Items were moved to walk in cooler to cool fully below 41F. |
|
23
|
1.50
|
Proper date marking & 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 two large pans of popusa mix prepared and labeled 10/19/21 found in the walk in the cooler. Popusa mix was discarded during the inspection. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemicals placed in secondary spray bottles without label present to identify the products contents. Bottle was labeled during the inspection. |
|
33
|
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 bulk container of refried beans placed inside of the walk in unit. Item has been cooling around 5 hours. Refried beans was moved into two separate containers to cool at a faster rate and meet cooling. Refried beans initially had a temperature of 44F. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed tilapia thawing inside of a prep sink not submerged with water at a temperature of 75F. When thawing of foods is being conducted ensure that the food is fully submerged with water at a temperature of 70F or less. Ice was added to the sink to maintain temperature of 70F or less and fish was fully submerged with ice. During the hotter months, ensure that water meets the temperature requirements to comply with the food code requirements. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked during the inspection. Ensure that dishes are stacked pyramid style to allow air flow. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. No covered trash can observed during the inspection. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open. Keep doors closed to prevent a possible harborage or attraction of pests. Dumpster door closed during the inspection. |