| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above washed produce and ready to eat foods in walk in cooler. CDI - Manager relocated unwashed produce to correct storage order.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed tomatoes and lettuce stored in prep cooler over night without cover. CDI - PIC covered items. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in on shield and around chute in ice machine. Increase cleaning frequency. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed queso and salsa verde not meeting cooling parameters. See temperature chart above. CDI - Employees began actively stirring queso to cool rapidly. Salsa verde was uncovered and placed in freezer to rapidly cool. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed refried beans in hot holding at 125F. PIC stated the beans were made in the past 30 minutes. CDI - PIC reheated refried beans to 165F or above. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed shredded beef, raw beef, charro beans, and lettuce holding between 42-45F. CDI - Items were uncovered to cool rapidly in place.
Observed mozzerella cheese, pico de gallo, sliced tomatoes, and munster cheese holding above 45F. CDI - All items taken to freezer to cool rapidly. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed octopus, cooked shrimp, rice, tomatoes, and several items throughout the facility without date mark following larger batch from walk in cooler or date mark on lid that did not follow items to prep units.
Observed chipotle peppers without date mark. PIC was not able to identify when item was opened.
CDI - PIC correctly date marked any items without date mark that had larger batch. Chipotle peppers was voluntarily discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bottle of sanitizer reading above 200 ppm chlorine. CDI - Manager added water to dilute concentration of chlorine sanitizer. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 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. -Pf
Observed items such as queso being cooled in large containers in freezer. Items were not actively stirred or monitored. CDI - Employees began stirring queso and other dense items.
Observed items cold holding at incorrect temperatures due to cooling methods the previous day. EHS recommended using speed rack in freezer to spread foods onto shallow pans and cool rapidly moving forward. |
|
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 spices and dry goods on cook line without identifying label. |
|
42
|
0
|
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 several items wet stacked in the clean utensil/dish area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - C Observed rusted shelving in walk in cooler. Replace as needed.
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cracked lids stored in clean utensil/dish area. Replace as needed. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed womens restroom without covered waste bin. • |