| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco; An employee beverage was stored on top of one of the hot holding units next to a steam table at the beginning oft he inspection. The drink was immediately moved. Store employee beverages under/away from the storage of food and clean equipment. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11; The manager was observed cleaning/rinsing a drink nozzle in a hand sink. Other hand sinks were observed with food debris. I stopped the manager during his action and asked him to use those sinks for only handwashing. Hand washing sink shall remain accessible and only used for handwashing. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
No |
3-402.11 Parasite Destruction - P; After discussing the process of making ceviche with the manager, it was determined that shrimp and tilapia are not cooked during the process. The manager was unable to provide parasite destruction for either type of fish. I asked the manager to not service the raw product until he received a letter from his supplier. Parasite destruction is required to serve raw fish. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P 3-304.15 (A) Gloves, Use Limitation - P Opened frozen packages of uncooked chicken tenders were observed stored over raw beef in the walk in freezer. Additionally, a food employee was observed using single-use gloves to cut raw beef and then handle clean refrigeration. I asked the manager to have the employee discard the gloves and wash his hands between the 2 tasks. Single use gloves shall be used for a single task and then discarded. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding - P Cheese dip and burrito sauce were found < 135F in 2 different steam tables and in the server's area. These products were not reheated properly before placing into hot holding. Since the product had been placed out within 2 hrs, I allowed the manager to rapidly reheat. All product reached 165F during the inspection. When reheating previously cooked and cooled food (in-house), the food must reach 165F or greater within 2 hrs. Use rapid reheating methods to achieve the appropriate temperature. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P All of the food being cold held in the walk in cooler was 43F. Looking through the products, all product older than 4 days was discarded. I asked the manager to contact a refrigeration technician. The manager states the technician would be here today or tomorrow. All cold held, TCS food shall be stored at an internal temperature of 41F or lwess. A verification visit is required to check on the food storage in the walk-in cooler since cold holding was a past repeated violation. The visit will be made within 10 days to check compliance. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Several food items such as cooked pork, cooked vegetables, prepared tomatoes and other items were not dated at the beginning of the inspection. The manager dated the products during the inspection. Enchilada sauce was found dated 9/21/20. The manager discarded that product. All ready to eat, TCS food, shall be dated to be used within 7 days from preparation. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF The ceviche listed on the menu did not have a consumer advisor. Since the manager agreed to not serve these menu items at this time, a follow up is not needed. Before service again, a proper consumer advisory shall be added to those items on the menu. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF Several containers of cheese dip were found in the walk in freezer cooling. The containers were overfilled and found not to be cooling quick enough. I had the manager place the cheese dip in shallower pans to expedite cooling. When cooling, use effective methods such as smaller/thinner portions, stirring, ice baths, rapid cooling equipment, etc. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Several wet wiping cloths were observed sitting on the equipment. Store all wet wiping cloths in a labeled container of clean sanitizer between uses. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C Scoops were found down in the container of pintos and in a container of cooked beef. Store scoops in dry food with their handle out of food. Store scoops in TCS food with their handle out of the food and container. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C Several containers were found stacked wet in storage. Allow sufficient time and space for air drying of utensils before stacking together. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food-Contact Surfaces-Cleanability - PF several lids were found peeling and cracked. The manager discarded them during the inspection. All food-contact surfaces shall be easily cleanable and in good repair. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.14 Backflow Prevention Device, Design Standard - P 5-203.14 Backflow Prevention Device, When Required - P The backflow prevention device located on the faucet of the can wash is not rate for continuous pressure and there is a splitter valve located downstream. Add an additional backflow prevention device before the splitter (ASSE 1012 or ASSE 1024). The backflow prevention device must be appropriately designed fort he application. Additionally, a hose has been added to the spray hose at the pre-wash area. This hose can extend below the flood rim of the sink and there is no backflow prevention device on the water lines. Etierh shorten the line so it does not extend below the flood rim or add a backflow prevention device at the point of use (ASSE 1012 or ASSE 1024). A verification visit must be made within 10 days to confirm compliance. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered - C; There are no covered receptacles in the women's restrooms. Please add a covered receptacle for sanitary napkins in each restroom that is used by female employees. |