| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee washing gloves after handling soiled utensils and PIC change glove without prior hand washing. CDI, PIC directed employee to change gloves and wash hands and PIC washed hands. PIC educated employee on hand washing between glove use. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed broken utensil in hand wash sink. CDI, item removed and educated PIC on access to hand wash sinks.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand wash sink by dish washing area. CDI, PIC provided paper towels. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several soiled and wet plates stored as clean. CDI, items removed for cleaning. |
|
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 41F. -P Observed carne asada not cooling at adequate rate. CDI, PIC had asada reduced to thinner portions and placed in ice bath. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Repeat: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Pork, chorizo, and rice hot holding below 135F. CDI, PIC had employee reheat items to 165F. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa verde, lettuce, shrimp, al pastor, and salsa roja cold holding above 41F. No items in Walk in Cooler were at 41 or below. PIC put in service request to have WIC checked. Verification Required. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 carne asada cooling in a deep covered container. EHS educated PIC on correct cooling methods. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in dry storage area and prep area by Walk in Cooler. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat: 4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed rusted and peeling shelving in walk in cooler. Observed WIC not keeping temp. PIC put in service request for WIC. |