|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 the containers stored on the storage rack still dirty with sticker residue on the containers. CDI - educated importance of geetting rid of the sticker residue. Sent items through dish machine.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer spray bottle below 50 ppm chlorine solution. CDI - refilled with proper solution. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed onions/peppers out of temperature in the hot holding unit. Refer to temperature chart. All other items in the hot holding unit are at proper temperature. CDI - advised to discard the onions/peppers. Educated to not have shallow containers in hot holding wells. The container is not large enough to touch the hot water in the well, thus not holding at proper temperature. Store onions/peppers in deep containers. REPEAT VIOLATION. VR |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
"3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce out of temperature in the cold holding prep unit. CDI - educated that this is a preparation process issue. Facility prepares lettuce at 10 am, then throws ice on top of lettuce, then stores lettuce in walkin cooler. A few containers do not go to the walkin cooler; the lettuce is prepared and then stored in the prep unit without proper cooling. CDI - discarded product. Educated to cool product down before storing in the prep unit. Prep unit is not meant for cooling. Advised to prepare lettuce at the end of the day, throw ice in the containers, and store in the walkin cooler to allow enough time for all containers of lettuce to cool. Once at proper temperature, then store lettuce in prep unit. REPEAT VIOLATION. VR |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bucket with no label to the bucket. CDI - PIC, Raul, wrote sanitizer on bucket with sharpie. Educated to have all containers labeled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed arbol dry peppers and tamarind both in dry storage with no lids to the containers. Advised to have a lid to these items to protect from contamination. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed whisk stored above the handsink. The whisk is the utensil used to stir the tea and other drinks. Whisk is located where it is exposed to contamination. CDI - relocated whisk; educated to not store food contact items next to or above handsink. Sent whisk through dish machine. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked on the storage rack in the dish pit. CDI - pulled wet stacked containers apart. Educated dish washer employee to allow items to air dry. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15(B) Maintain a plumbing system in good repair. Observed minor leak from the p-trap on the back handsink. Advised to repair. |
|