| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
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 Observed one employee wash hands and then turn off faucet without barrier. CDI: EHS educated employee on proper way to turn off faucet by using a barrier. All other employees washed hands frequently and properly. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine deflector plate with minor build-up in need of cleaning.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed lettuce chopper and tomato dicer being stored as clean with food debris left in the cracks and crevices. CDI: dishes were taken to be properly washed. Employee stated his intention was to wash dishes a second time. |
|
18
|
3
|
Proper cooling time and temperatures |
No |
Yes
|
Yes |
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 45F. -P REPEAT Observed corn salsa cooling at a rate of 0.03 deg/min, pico at 0.08 deg/min and lettuce, corn salsa #2, and red salsa cooling at rates of 0.0 deg/min. Proper rate for foods cooling from 70F to 45F is 0.12 deg/min. Observed ground beef cooling at a rate of 0.27 deg/min in freezer. Proper cooling rate for items cooling from 135F to 70F is 0.5 deg/min. Helpful cooling documents were emailed to PIC along with inspection. EHS suggested stirring product to help them quickly cool. VERIFICATION REQUIRED to ensure facility is cooling items at a fast enough rate. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed diced tomatoes, pico (50), sour cream (48), guacamole (50), and shredded cheese (49) holding at temperatures above 45F in prep top cooler. EHS left thermometer in prep cooler where it read 49F. CDI: all items were voluntarily discarded. PIC stated that lettuce in this cooler was frozen upon arrival this morning. See item 45 for verification. |
|
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 facility using TPHC for corn salsa on prep top unit without time being marked. CDI: PIC wrote time on piece of paper and taped it to the wall. EHS explained that if the piece of paper states 11am-3pm, the corn salsa must then be removed from temperature control at exactly 11am each day when being placed on TPHC. |
|
31
|
1
|
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 REPEAT Observed lettuce, corn salsa, pico, and red salsa cooling with tightly wrapped plastic. Observed multiple hot items (135F and above) being cooled at the same time in reach-in freezer. Items were not cooling at a fast enough rate. CDI: EHS suggested staggaring cooling times of hot items. All plastic was vented to quickly cool. EHS will be making visits to check on 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 one container of white granular without label. Container was sitting on top of a larger container labeled SALT employee stated smaller container was salt as well. Ensure all containers are labeled. |
|
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. REPEAT Observed wet wiping cloths being stored on prep surfaces around front line. Observed wet wiping cloths being stored in green buckets with 0 ppm quat near prep area and wet wiping cloths above sanitizer level on front line. Ensure all wet wiping cloths are stored in sanitizer at the proper concentration. Observed sanitizer in spray bottle measure 50 ppm. PIC stated they were filled this morning. EHS suggested switching out sanitizer an additional time during or right before service. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed debris collecting in container that stores single-service sauce cups. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
Yes |
4-501.11 Maintain equipment in good repair. REPEAT Observed metal rack used for drying dishes with rust. Resurface or replace. Observed split gasket in prep cooler #2. Observed prep top cooler holding foods above 45F. VERIFICATION REQUIRED to ensure cooler has been fixed and is capable of holding foods below 45F. |
|
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 cleaning needed in the gasket of prep cooler #2. |
|
53
|
0
|
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. REPEAT Observed ceiling tiles beginning to warp above grill area. Observed ceiling tiles ajar above mop sink. Observed peeling paint on wood holding up shelf above three compartment sink. |