| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P
Food employee observed handling soiled dishes then beginning to put away clean dishes. CDI. Employee was instructed by PIC to wash hands between tasks. Employee complied and washed hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
COMMENT: Observed handwashing signs missing at a majority of handsinks. Observed bucket of soapy water stored in handsink by soda machine. CDI. Hand wash signs given to the PIC and bucket was moved. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
3-302.11(A) Separate the different types of raw animal foods. -P
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Employee observed using gloves switching from clean to soiled dishes without first washing hands. CDI. Instructed employee to wash hands and change gloves. Employee complied. Observed beef stored above fish in walk in cooler. Observed ready to eat chicken below raw ground beef in the walk in cooler. Observed raw shell eggs in prep cooler stored above ready to eat produce. CDI. Foods were moved to their correct places by PIC. Repeat. |
|
18
|
1.50
|
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 41F. -P
Observed beef cooling from 8 am at 79F at 10:20 am. Observed carne asada and chicken cooling from 10:45 am to 11:30 with minimal change in temperature (not meeting cooling rate). CDI. The beef was voluntarily discarded and the carne asada and chicken were split into small thin portions in order to cool to 41F. |
|
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
COMMENT: Observed tomatoes in the prep cooler and cheese at 45F. These items were stacked too high in their containers. CDI. The tomatoes and cheese were placed in bottom prep cooler to cool to 41F. This will be re-evaluated at the next inspection and points taken if not corrected. |
|
22
|
1
|
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 empanadas and other foods stored on TPHC procedure of 3 hours (breakfast time only) not being properly marked with a begin and end time as specified on TPHC procedures. CDI. The food was voluntarily discarded by the PIC. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P
Observed chlorine sanitizer made at a concentration over 200 ppm. CDI. Water was added to the concentration to provide 200 ppm of chlorine. |
|
31
|
0.50
|
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 beef, carne asada, and chicken cooling in large deep pans not allowing for proper cooling. CDI. The beef at 79F was voluntarily discarded. The chicken and beef in the walk in cooler were split into small thin portions to meet time temp parameters. Repeat. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
COMMENT: Observed bowls being used as scoops in rice cookers. Obtain and use utensils with handles. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
COMMENT: Observed loose trash and open lids at outside dumpster. Maintain clean. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C
COMMENT: Noted low light above the hot holding table and the prep table. Encouraged PIC to obtain strip lights to help aid in lighting. Did not measure light at this inspection. |