|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 inside reach-in unit #5 cooked chicken at 81F, cooked beef at 61F, queso at 60F, salsa at 61F, raw beef at 61F, etc. CDI: all TCS foods were removed and voluntarily discarded. Observed inside walk-in cooler potatoes and chicken mix, salsa, and raw beef at 42 - 43F. CDI: TCS food was transferred to walk-in freezer for rapid cool. Technician was notified.
VR by 5/23/19 |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
Repeat:
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed labels incorrect on potatoes, guacamole, and chicharron inside walk-in cooler. Facility has shown much improvement in this area. Risk Control plan will need to be submitted and followed until violation proves to not be an issue in the future.
VR by 5/23/19 |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
Repeat:
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 shredded beef and potatoes covered, stacked, and in large portions inside walk-in cooler while cooling. CDI: plastic removed, product dispersed into shallow separate pans, and stored inside walk-in freezer for rapid cooling.
VR by 5/23/19 |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
General Comment:
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometers missing from reach-in cooler, prep cooler, and walk-in. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on counter not in use, under cutting boards, and hanging on cook's apron. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment:
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed stained and deep cuts on prep table cutting boards and small cutting boards stored on dish shelf. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General Comment:
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair damaged tile at can wash and damaged wall at can wash/walk-in cooler area. |
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