| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF Observed no PIC at beginning of inspection. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Repeat: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand wash sinks near 3 dish wash area. CDI, paper towel dispenser refilled. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee leave kitchen, contaminate gloves, and proceed to handle tortillas. CDI, gloves discarded and hands washed. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled and wet plates and bowls stored as clean. CDI, items removed for cleaning. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
Yes
|
No |
Repeat: 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 salsa verde (green) and salsa roja (red) cold holding above 41F. PIC states salsa was made yesterday. CDI, voluntary discard by PIC. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp cold holding above 41F. PIC states shrimp was prepared at 11. CDI, shrimp moved to walk in to cool.
*No points due to significant improvement since last inspection.* |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed cooked cabbage salad with date mark of 12/29/20. CDI, voluntary discard by PIC. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Repeat: 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 salsa's cooling in deep covered containers. EHS explained to PIC foods shall cool in shallow uncovered containers with active stirring and ice baths. CDI, items discarded by PIC. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions and boxes of vegetables stored on floor. CDI, items relocated off the floor.
6-404.11 Segregation and Location-Distressed Merchandise - PF Observed rusted and dented cans stored with undamaged cans in dry storage. EHS explained to PIC that damaged merchandise shall be segregated and stored separate from undamaged goods. |