|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
Repeat:
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observe employee touching facuet handles after washing hands. CDI: intervened; education provided on proper handwashing; hands properly washed. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
General Comment:
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 41F. -P. Observed one container of queso that had been cooled from last night inside bottom of prep cooler at 46F. CDI: product voluntarily discarded. |
|
21
|
1.50
|
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 a pan of cheese pupusas and cheese and bean pupusas inside cold hold drawer that has expired past 7 days. Observed a container of pinto beans inside walk-in cooler that has expired past 7 days. CDI: discarded.
Observed a pan of pinto beans without date inside walk-in cooler and a squeeze botttle of ranch dressing without date inside botttom of prep cooler. CDI: ranch was dated and pinto beans were discarded due to uncertainty as to when it was made.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment:
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on squeeze bottles and some dry goods in the kitchen. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat:
4-501.11 Maintain equipment in good repair. Observed rusted shelving inside walk-in cooler. Observed heavily damaged dish racks.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged cutting boards. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
General Comment:
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Bleach test strips could not be located. CDI: gave facility some strips until they can order more. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat:
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some areas inside kitchen were floor needs to be regrouted. |
|