| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 Demonstration- (PF)
Facility had 8 P/PF violates during today's inspection with 4 repeat items. Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate this knowledge by:
(A) Complying with this Code by having no PRIORITY violations.
(B) Being a certified FOOD protection manager
(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation as specified in 2-102.11 ( C ) (1), (4) - (16).
CDI, EHS assisted PIC with complying. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)
Observed one employee re-enter the kitchen from outside than proceed to the dish washing area without washing his first. Another employee was later seen readjusting his hair net than proceed to handle an order without changing his gloves or washing his hands first.
CDI, both employees were stopped and direction to wash their hands. The food was voluntarily discarded. A when to wash and how to wash hand out was provided in Spanish to the PIC
2-301.14 Cuándo Lavarse (P)
Se observó a un empleado regresar a la cocina desde el exterior y luego dirigirse al área de lavado de platos sin lavarse las manos primero. Más tarde, se vio a otro empleado reajustarse la redecilla del cabello y luego proceder a manejar una orden sin cambiarse los guantes ni lavarse las manos primero.
CDI: Ambos empleados fueron detenidos y se les indicó que se lavaran las manos. La comida fue desechada voluntariamente. Se proporcionó al encargado (PIC) un folleto en español sobre cuándo y cómo lavarse las manos. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) REPEAT
Observed cheese stored in front of raw fish and shrimp in the grill drawers. On the opposite side, chorizo was also stored in behind of shrimp. Additionally, several large containers of chips were left uncovered in the back prep area. FOOD shall be protected from cross contamination by storing food according to its final cook temperature and store all food in packages, covered containers or wrapped.
CDI, lids were added and EHS assisted the PIC with correcting the storage order. Food storage chart was provided in Spanish .
3-302.11 Alimentos Empaquetados y Desempaquetados Separación, Envasado y Segregación (P) REINCIDENCIA
Se observó queso almacenado delante de pescado y camarones crudos en los cajones de la parrilla. En el lado opuesto, también se observó chorizo almacenado detrás de los camarones. Además, varios recipientes grandes de chips estaban sin cubrir en el área de preparación trasera. Los ALIMENTOS deben protegerse de la contaminación cruzada almacenándolos según su temperatura final de cocción y manteniéndolos en paquetes, recipientes cubiertos o envueltos.
CDI: Se colocaron tapas y EHS ayudó al PIC a corregir el orden de almacenamiento. Se proporcionó una tabla de almacenamiento de alimentos en español. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding-
Facility was using the steam well to reheat several items (see temp. log). TCS that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 165F for 15 seconds before being placed into hot holding equipment.
(B) TCS reheated in a microwave oven for hot holding sha l be reheated so that all parts of the FOOD reach a temperature of at least 165F and the FOOD is rotated or stirred, covered, and a lowed to stand covered for 2 minutes after reheating.
(D) Reheating for hot holding shall be completed within 2 hours and the time the FOOD is between 41Fand the temperatures specified under Paragraphs (A) through (C) of this section may not exceed 2 hours.
CDI, items were reheated on the stove to above 165F.
3-403.11 Recalentamiento para Mantener Caliente
Se observó que la instalación estaba utilizando el baño de vapor para recalentar varios productos (ver registro de temperaturas). Los alimentos TCS que se cocinan, se enfrían y se recalientan para mantenerlos calientes deben recalentarse de manera que todas las partes del alimento alcancen una temperatura de al menos 165 °F durante 15 segundos antes de colocarlos en el equipo de mantenimiento en caliente.
(B) Los alimentos TCS recalentados en un horno de microondas para mantenerlos calientes deben recalentarse de manera que todas las partes del alimento alcancen al menos 165 °F y que el alimento sea rotado o mezclado, esté cubierto y se deje reposar tapado durante 2 minutos después del recalentamiento.
(D) El recalentamiento para mantener caliente debe completarse dentro de 2 horas, y el tiempo en que los alimentos estén entre 41 °F y las temperaturas especificadas en los párrafos (A) a (C) de esta sección no puede exceder las 2 horas. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16- TCS FOOD Hot and Cold Holding - REPEAT
Sliced tomatoes on the guac-truck were holding on ice bath at 54F. Additionally, the facility holds the salsa at the front server station on TPHC however; the salsa was not time stamped during the inspection. Salsa was holding at 62F. Maintained all cold TCS food at 41F or below.
CDI, the sliced tomatoes were time in the time parameter and placed in the walk-in cooler to rapidly cool. The PIC timestamp the salsa and will be discarded at 2:30pm.
3-501.16 Alimentos TCS en Caliente y Frío (Mantenimiento) REINCIDENCIA
Se observaron tomates rebanados en el camión de guacamole mantenidos en un baño de hielo a 54 °F. Además, la instalación mantiene la salsa en la estación de servicio frontal bajo TPHC; sin embargo, la salsa no tenía marca de tiempo durante la inspección. Todos los alimentos TCS fríos deben mantenerse a 41 °F o menos.
CDI: Los tomates rebanados se colocaron bajo el parámetro de tiempo y se llevaron al refrigerador tipo walkin para enfriarse rápidamente. El PIC colocó la marca de tiempo a la salsa, la cual será desechada a las 2:30 p.m. |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) REPEAT
Deli meat and a pack of hot dogs found in the small flip top did not bear a date mark indicating on when the package was opened. Also noted, an opened gallon of milk from Saturday did not have a date mark. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. Prepared food items must be discarded after 7 days of refrigeration. Day the item is opened counts as Day 1.
3-501.17 Alimentos Listos Para Comer con Control de Tiempo/Temperatura para Seguridad, Marcado de Fechas (Pf) REINCIDENCIA
Se encontraron embutidos (deli meat) y un paquete de hot dogs en la mesa refrigerada pequeña sin una marca de fecha que indicara cuándo se abrió el paquete. También se observó un galón de leche abierto desde el sábado sin marca de fecha. Deseche los alimentos que requieren etiquetas de fecha una vez que haya expirado el periodo de tiempo/temperatura, si no han sido etiquetados o si la etiqueta es incorrecta. Los alimentos preparados deben desecharse después de 7 días de refrigeración. El día en que el producto se abre cuenta como el Día 1.
CDI: Todos los artículos que no podían verificarse fueron desechados voluntariamente y se añadió la fecha del sábado al galón de leche.
CDI, all items that could not be counted for was voluntarily discarded and Saturday's date was added to the gallon of milk |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control- Pf -
Approximately 12 trays of portion salsas was found at the server station with no time stamp. (A) If time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking, or for READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or service:
(1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify:
(a) Methods of compliance with Subparagraphs (B)(1)-(4) or (C)(1)-(5) of this section; and
(b) Methods of compliance with3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control.
CDI, time stamp was added |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods- REPEAT
Recently prepped mixed greens were holding in the large flip top at 49F. An employee stated that the mixed greens had been cooling since 10am. 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 .
CDI, the mixed greens were still in the time parameter and moved to the walk-in cooler to rapidly cool.
3-501.15 Métodos de Enfriamiento REINCIDENCIA
Las verduras mixtas recién preparadas estaban en la mesa refrigerada grande a 49 °F. Un empleado indicó que las verduras mixtas habían estado enfriándose desde las 10 a. m. Los alimentos deben enfriarse rápidamente. Use métodos como bandejas poco profundas abiertas o ventiladas, baños de hielo grandes y agitación constante. El aire frío debe fluir alrededor del producto para eliminar el calor.
CDI: Las verduras mixtas aún estaban dentro del parámetro de tiempo y fueron trasladadas al refrigerador tipo walkin para enfriarse rápidamente. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf)
Observed thawed fish on the makeline still inside an intact package labeled “remove before thawing.” Additionally, a whole fish was thawing in standing water in the prep sink. Reduced oxygen packaged fish that is labeled to remain frozen until use must be removed from the reduced oxygen environment prior to thawing under refrigeration, or immediately after thawing when using another approved method. One approved method is thawing under cold running water however, if the food is in a sealed bag, the bag must be slit or vented. This allows water to flow around the product, ensuring even thawing and preventing temperature abuse. A fully sealed bag can trap warm water and create anaerobic conditions that support the growth of harmful bacteria such as Clostridium botulinum.
CDI, the thawed fish was vented
3-501.13 Descongelación (Pf)
Se observó pescado descongelado en la línea de preparación aún dentro de un paquete intacto que indicaba “retirar antes de descongelar”. Además, se observó un pescado entero descongelándose en agua estancada en el fregadero de preparación. El pescado envasado en atmósfera reducida que está etiquetado para mantenerse congelado hasta su uso debe retirarse del entorno de oxígeno reducido antes de descongelarlo bajo refrigeración, o inmediatamente después de descongelarlo cuando se utiliza otro método aprobado. Un método aprobado es descongelar bajo agua fría corriente; sin embargo, si el alimento está en una bolsa sellada, la bolsa debe tener una abertura o estar ventilada. Esto permite que el agua circule alrededor del producto, asegurando una descongelación uniforme y evitando el abuso de temperatura. Una bolsa completamente sellada puede atrapar agua tibia y crear condiciones anaeróbicas que favorecen el crecimiento de bacterias dañinas como Clostridium botulinum.
CDI: El pescado descongelado fue ventilado. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage-
A sliced of bread was found stored directly on the shelving rack unit the low reach-in. FOOD shall be protected from contamination by storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 6 inches above the floor
Voluntarily discarded |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Washing Fruits and Vegetables (C)
At the start of the inspection, observed an employee slicing avocadoes directly from it's original box. -Except for whole, raw fruits and vegetables that are intended for washing by the CONSUMER before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required- C REPEAT
Observed containers wet stacked in the dish area. Allow equipment to air dry completely before stacking.
Discussed side stacking the containers with the dish washer to allow the metal containers to properly drain |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Observed a pool of water on the bottom shelf in the large flip top unit. Rusted shelving units inside the walk-in cooler. Equipment shall be maintained in good repair.
4-205.10 Food Equipment, Certification and Classification-
Facility is storing portion sauces in a beverage cooler that is listed as beverage only and unopened items. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C)
Detail cleaning needed of the gaskets on the grill drawers; also cleaning needed underneath and on the side of the flat top and between the knobs on the grill. Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue.
4-602.13 Superficies de Contacto No Alimentarias (C)
Se necesita una limpieza detallada de las juntas de los cajones de la parrilla; también se requiere limpieza debajo y a los lados de la plancha, así como entre las perillas de la parrilla. Las superficies de los equipos que no tienen contacto con alimentos deben limpiarse con la frecuencia necesaria para prevenir la acumulación de residuos de suciedad. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Wall damage observed on the side of the walk-in cooler door. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. |