| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic food containers stored as clean with visible signs of food debris. CDI by removing to be properly washed, rinsed and sanitized.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up inside the tea nozzle. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 Observed cooked salsas improperly cooling. Had no intervention occurred, the products may not have reached properly time/temperature requirements. CDI by changing cooling method to allow for rapid cooling. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed items with a consumer advisory on the menu with no disclosures. Examples include statements such as (1) "raw oysters" or "hambugers (cooked to order)" OR (2) "*Grilled Steak" with a footnote indicating "*Item served raw or undercooked or may contain raw or undercooked ingredients." VR- please provide a proposed menu correction within 10 days. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one chemical spray bottle under the dishmachine missing a label. CDI by labeling. |
|
31
|
0.50
|
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 large 5-10 gallon buckets of salsas cooling while in the walk in cooler. One bucket measured no change over about 45 minutes while at 47F (rapid cooling rate should be at 3 degrees F per 30 minutes). Another measured only a 3 degrees change from 86F to 83F (rapid cooling rate should be at 16 degrees F per 30 minute minutes). Both were moved into the walk in freezer with chill sticks inside to allow for rapid cooling. Also advised to break down into smaller batches and return to stir the products to evenly distribute the temperature. |
|
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 squeeze bottles and dry product containers left unlabeled. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses at the correct concentration. Observed 2 buckets measuring only 50ppm quat. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic food containers stacked while still wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a gouged cutting board on the main flip top cooler. 4-501.11 Maintain equipment in good repair.Replace torn gasket on reach in coolers. |
|
47
|
0.50
|
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 inside gaskets and low boy unit near the grill area. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purses and a cell phone stored on the storage shelving used for dry food products. |