| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed mutiple drinks stored improperly in kitchen; one drink stored on back prep table, 2 bottled drinks stored on dry good shelf in back, and drinks stored on shelf next to clean dishes at dish machine area. CDI: all drinks discared. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed paper towels missing from both handsinks at back prep area. CDI: by restocking. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
Repeat:
3-302.11(A) Separate the different types of raw animal foods. -Pf
Observed chicken stored above steak in bottom of flip top cooler. CDI: chicken rearranged to bottom shelf. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
General Comment:
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed some metal pans at back stored with visible debris and sticker residue. CDI: removed and taken to dish area to be cleaned.
Observed visible debris on lemon wedger and small dicer. CDI: removed and taken to dish area to be cleaned. |
|
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 45F. -P
Observed 2 pans of refried beans > 45F(see temp chart) stacked in walk-in that had been cooling since yesterday. CDI: education provided on proper cooling; pans of beans voluntarily discarded. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat:
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed incorrect dates of 3/9/ 17 on a few products inside walk-in cooler. CDI: correct dates placed on products.
Observed taquitos stored at bottom of flip top cooler made 3/4/17 without date. CDI: correct date placed on product.
Observed ready to eat pork with freeze date of 2/24/17 stored at bottom of flip top. According to owner product was removed from freezer yesterday. CDI: date product was removed from freezer was placed on product. |
|
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 refried beans stacked with lids on that had been cooling in large pans. CDI: discussed proper cooling methods with owner; beans discarded. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
General Comment:
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed dry good bags open inside cabinet. Store dry goods in container with tight fitting lid.
Observed a pot of menudo stored on the floor at back prep area. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment:
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed several wiping cloths laying on back dry storage area on top of food. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
General Comment:
Observed several small plastic cups being used as scoops being stored in seasonings and dry goods.
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. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed dishes wet stacked on shelf at back. |