| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks on prep station next to slicer. CDI- PIC moved drink. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in three comp sink reading 0ppm. CDI- PIC had employee add more chlorine to sanitizer solution. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken hot holding at 103F. CDI- PIC had employee reheat to 176F and then hot held. |
|
20
|
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 salsa verde, salsa, and Nopales at temperatures above 41F in reach in next to front door. CDI- PIC voluntarily discarded Nopales and uncovered salsas to quickly cool them. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 Salsa, meat marinade, ham, and other applicable foods not date marked througout facility. CDI- PIC had employee place dates on them. |
|
31
|
0
|
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 salsas being cooled with covered lids in reach in. CDI- PIC removed lids for cooling. Observed rehydrated chilli in WIC cooling in a plastic bag tightly closed. CDI- PIC stated employee just completed preparing them an hour ago and will be making them into sauce shortly. PIC had employee start the processes of making sauce. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility with no thermometer. VERIFICATION REQUIRED 1-24-2020 |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of clean containers. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed gaskets on two different reach ins in need of repair. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors and lids on dumpsters open.
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed dumpster missing drain plug. |