| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Package Integrity-(PF)
Observed one dented can stored with cans in good conditions. FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
CDI, PIC voluntarily discarded the can |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) REPEAT
Chicken stew that was cooling uncovered in the walk-in freezer was stored directly beneath raw beef. Additionally, unwashed produce was stored above ready-to-eat items such as salsa and commercially packaged butter in the walk-in cooler. 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, PIC corrected the storage order |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
Can opener stored as 'clean' was found in the holster with food debris on the food contact surface. Several container lids were stored in container that had accumulated food debris. Observed an employee washing out the 50 gallon chip container outside on the concrete.EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
CDI, removed to the 3-compartment to be washed, rinsed and sanitized. Chip container should be cleaned in the dish pit area. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Several food on the steamtable were holding below 135F (see temp. log). . All hot TCS food shall be maintained at 135F or higher.
CDI, all items were reheated to 165F or higher |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16- TCS FOOD Hot and Cold Holding - REPEAT
Sliced tomatoes in the flip-top unit were filled past the fill line and were holding above 41F. Maintained all cold TCS food at 41F or below.
CDI, The top portion was placed in the walk-in cooler to rapidly cool and the lower portion was in temperature.
Reduced to half points due to improvements |
|
23
|
1.50
|
Proper date marking & disposition |
No |
Yes
|
Yes |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) REPEAT
Major improvements made with date marking; however observed queso cheese with the shredded and mix dated but not the cooked date. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT as well as READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT that has been opened and held for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days and may not exceed the manufacturer’s use-by date.
CDI, PIC added the cooked date on the queso
Reduce to half points due to significant improvements |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods- REPEAT
Recently prepared pico de gallo was found cooling in the flip-top unit at 47F. The flip-top unit is not designed to cool food, but only to maintain temperatures. Recently prepared queso was also observed cooling in a tightly sealed container in the walk-in cooler. 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 pico de gallo was placed in the walk-in freezer to rapidly cool and the queso were vented |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers, Identified with Common Name of Food-
Observed a large container of sugar at the server station without a label. Except for containers holding FOOD that can be readily and unmistakably recognized , working containers holding FOOD or FOOD ingredients that are removed from their original packages shall be identified with the common name of the FOOD. (C)
Add a label |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination (C)
Observed a trash can stored directly in front of clean plates at the makeline. FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Washing Fruits and Vegetables (C)- REPEAT
Observed avocados in the Guac Truck ready for use with stickers still attach. Wash all fruits and vegetables prior to cutting to remove stickers, sticker residue, and other debris. Remove stickers when washing fruits and vegetables. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) REPEAT
Torn gasket observed on the chef drawer. Missing knob on the flat top. The handle on the right chef drawer needs to be realign. Equipment shall be maintained in good repair.
repair listed items |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) REPEAT
Cleaning needed underneath the flat top. Rusted shelving racks throughout. If racks can no longer be clean, replace the racks. Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
Yes |
5-202.13 Backflow Prevention, Air Gap (P) VERIFICATION REQUIRED
The drain pipes to the soda machine were found below the flood rim. Also noted, the left pipe to the dish machine was also below the flood rim. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or NONFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch.
EHS will return in 72 hours to verify the repairs. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles (C)
5-501.111 Area, Enclosures and Receptacles, Good Repair (C)
The SHARED dumpster was found with all the door opened and the top covering was bulding out. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) REPEAT
Wall damage observed on the side of the walk-in cooler door. Damage floor tiles in front of the fryer and one out light bulb underneath the hood; however, the ligh intensity was still within range. The meat prep sink needed to be re-caulk back to the wall. 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. |