| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee bare handing food in ready to eat form. CDI - educated to not bare hand food, wear gloves or use a utensil. CDI - food employee washed hands and put on gloves. Employee dropped the enchalda tortillas in the grease fryers again to cook out contamination. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.112(A)(2) For hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180F rinse water for sanitizing. -Pf Observed hot water sanitizing dish machine not reaching proper sanitizing like temperatures. CDI - dish washer set up 3 compartment sink for washing, rinsing, and sanitizing. PIC, Martin, has contact ECO-Lab techincian to fix dish machine. Technician is on the way.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives and slicer not clean to sight and touch. CDI - brought items to 3 compartment for a cleaning procedure. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed product not reach in proper reheating time/temperature criteria. CDI - educated proper reheating methods. Relocated all product in reheat stage to stove top to reheat rapidly. All product has reached proper reheating temperatures within the 2 hr time frame. Educated to not reheat in the hot holding well. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no label on the oil spray bottle. Advised to label all working containers of food. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed light bulb out underneath the hood. Advsied to repair. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-203.13 Pressure measuring devices that display the pressures in the water supply line for hot water sanitizing rinse shall be accurate in the range indicated on the manufacturer's data plate. Observed the pressure guage at the dish machine not reading +- 20. The guage is reading at 30 psi. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed storage racks rusty above the 3 compartment sink. Advised to repair. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed dirty floors underneath the ice machine. Advised to keep floors clean. |