| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
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 open employee drink stored in kitchen. CDI- Drink removed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of dishes stored as clean with food residue and particles on them. CDI- PIC had dishes re-washed, trained dish washer on proper pre-rinsing and inspecting of dishes. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed a large number of deep and covered pans of tomatoes and pans of lettuce said to have been prepped 5 hrs earlier that were all 53-60 degrees in walk in cooler, had not properly cooled. CDI- Improperly cooled lettuce and tomatoes disposed of. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 pans of beans in alto sham hot holding at 122 degrees, said by worker to have been hot holding approx 4 hrs. CDI- Beans disposed of. Observed cooked onions stored at room temperature observed at 68 degrees with no temperature control. CDI- Worker disposed of onions. Observed queso cheese stored above steam table at 113 degrees, said to have been placed there 30 minutes ago. CDI- Cheese reheated on flat grill to 165 for proper hot holding at 135 min. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed main grill drawer cooler holding all TCS foods at 51 degrees including but not limited to: cooked menudo, sliced tomatoes, cooked mushrooms, raw chicken, and raw steak. Thermometer on outside of cooler reading 51-48 degrees. Have cooler serviced to proper cold hold. Will follow up that drawer cooler is properly working. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed several instances of foods improperly cooled or still cooling using improper cooling methods including deep and sealed pans of cooked and cooling salsa at 53 degrees that had been cooling for 5 hrs. Queso in deep pans at 48 cooling 5 hrs, and pans of lettuce and tomatoes that had improperly cooled in deep and sealed pans. CDI- Reviewed proper cooling methods with PIC. Still cooling salsa and queso were all moved to shallow pans and placed in walk freezer, observed them all at 45 degrees 30 minutes later. Lettuce and tomatoes that had improperly cooled were all disposed of. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed pre-cooked seafood thawing in a pan of water, water not running over food per thawing rules. CDI- Seafood moved to walk in cooler to continue thawing. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources. Observed ice bin at bar not being covered, soda gun arm was submerged in the ice. CDI- PIC disposed of ice and will not use this ice bin due to likelihood of soda gun arm falling into the bin. |
|
42
|
0.50
|
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 a large number of pans and dishes being tight stacked while still wet. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-204.118 Warewashing Machines, Flow Pressure Device - C Observed PSI meter does not appear to be operating properly, needs service. |