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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands for less than 15 seconds and turn faucet off with hands. Ensure to use a clean barrier such as a paper towel when turning the faucet off. CDI EHS instructed employee to wash hands properly. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed one container of raw chicken stored above container of raw beef in reach in unit. CDI PIC moved raw chicken to proper location below raw beef. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 2 containers of rice, a pan of refried beans, cut lettuce and cut tomatoes prepped the day prior, not labeled. Ensure to date mark items held longer than 24 hrs. CDI PIC added proper date marks to rice, refried beans, cut lettuce, and cut tomatoes. Repeat violation.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of chicken tinga made 10-24-18, held longer than 7 days. CDI PIC voluntarily discarded during the inspection. l |
|
31
|
1
|
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 tomatillo sauce cooling in a large plastic container with the lid on. PIC stated sauce was made at 9 am, placed in an ice bath, and moved to walk in to finish cooling. Ensure to actively stir while cooling in an ice bath and allow to fully cool before placing in large containers and storing. CDI PIC portioned tomatillo in smaller amounts and placed on an ice bath. Repeat violation. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
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 box of raw beef, container of raw chicken, and container of cut lettuce on the floor of the walk in cooler. Ensure to store at least 6 inches off the floor. CDI PIC had items moved off the floor during the inspection. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
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. Observed ice scoop stored in ice at bar and container and scoop stored inside flour mix. CDI PIC moved scoops with handles out of food during the inspection. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans and plastic containers wet stacked. Ensure to allow proper drying before stacking. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surface of containers with labels attached and sticker residue, stored as clean. Ensure to properly wash, rinse, and sanitize to fully remove all labels. |
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