| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
3
|
Food separated & protected |
No |
Yes
|
Yes |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P). Observed:
- Raw bacon and hamburger patties stored over cooked carnitas in a prep unit (left side). Raw chicken stored over black beans and salsa in the WIC. Ready to eat food shall be stored over raw food to prevent cross contamination. REPEAT.
- Container of onions stacked directly inside of a container of cut peppers, with bottom of onion container in direct contact with cut peppers. Many containers of foods in prep units are uncovered. All containers shall be equipped with lids or protective coverings to prevent contamination of food. REPEAT.
3-304.15 (A) Gloves, Use Limitation (P). Observed many employees wearing single-use gloves and not changing gloves in between tasks. When interruptions in an employees task occurs, single-use gloves shall be changed and handwashing shall take place between the glove change. REPEAT. |
|
19
|
0
|
Proper reheating procedures for hot holding |
No |
Yes
|
Yes |
3-403.11 Reheating for Hot Holding (P). Cheese dip reheating in a warming cabinet at 82F. TCS foods must be rapidly reheated to 165F within 2 hours if hot holding. EHS encouraged using stovetop to reheat foods as warming cabinets are not designed to rapidly reheat. REPEAT. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
Yes
|
Yes |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf). A few foods throughout were not dated, including cheese dip and carnitas. All TCS foods shall be marked with the date of preparation or date of discard (7 days, including date of preparation as day 1). REPEAT. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf). Observed multiple containers of salsa stored on the counter at 44.5F at 11:00. Written procedures have been approved for salsa to hold on a 4 hour time control, however product was not marked with the time when time control began. Time of product removal from refrigeration must be documented as soon as transition occurs. CDI- Salsa marked with time. |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
Yes
|
Yes |
7-102.11 Common Name - Working Containers (Pf). 2 unlabeled spray bottles stored by the prep sink. Working containers shall be labeled with the common name of the contents. REPEAT. |
|
35
|
1
|
Approved thawing methods used |
No |
Yes
|
Yes |
3-501.13 Thawing (Pf). Observed blocks of cheese, shrimp, and chicken thawing on tables throughout. Foods may be thawed in refrigeration, under running water of 70F or less, or as a part of the cooking process. REPEAT. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Controlling Pests (Pf). Several live roaches seen on the floors and wall near the cookline. Measures must be taken to control the presence of pests on the premises. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C). A large bag of beans was stored directly on the floor in the dry storage area. All food shall be stored at least 6 inches above the floor. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C). Small bowls/cups being used as utensils in dry goods. All utensils shall have a handle. REPEAT. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Food Equipment, Certification and Classification (C) Salsa and other sauces are being stored in beverage-air refrigerator near the bar. Food shall only be stored in commercial refrigeration that is classified for food service. REPEAT.
4-101.19 Nonfood-Contact Surfaces (C). One of the prep units has frayed plastic film on the door. Rust is present on the metal shelving in the WIC. Nonfood contact surfaces shall be constructed of a smooth material that is easy to clean. REPEAT. |