| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General Comment:
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Bottled employee water stored on prep surfaces inside kitchen. CDI: relocated. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
General Comment: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Chemical dishmachine dispensing chlorine at 0ppm. Sanitizer container was almost empty. PIC notified chemical company. Recieved directive to switch out to new container and prime line. Could not correct. Chemical company arrived and determined that the hose had a hole in it. Repaired by chemical company. CDI: chlorine now dispensing at 50ppm.
Quat dispensing machine not working properly at 3-compartment sink. Found that sanitizer was not feeding through line properly. Chemical company notified. Facility using chlorine with 3-comp sink wash, rinse, sanitizer method temporarily. CDI: chemical company on site: repaired line; quat now dispensing at 200ppm. |
|
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. Large container of beans at 62F and 2 containers of chicken soup at 44F inside walk-in cooler after cooling from last night. CDI: products were voluntarily discarded. Advised to refer to cooling chart posted on wall. Emailed poster in Spanish to owner. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
Repeat:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Various TCS foods including chorizo, lettuce, tomato, chicharron, steak, etc cold holding in prep unit cook line > 41F (see temp chart). CDI: foods moved on ice and to the walk-in cooler. Service company notified.
VR by 8/22/19 |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat:
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Chicharron, hot dog, and yuca prepared/opened yesterday inside walk-in cooler with no date. CDI: properly dated. No expired items today. Improvement noted. Continue to follow risk control plan for date marking. |
|
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. Large container of tomato and onions, beans, and chicken soup cooling improperly. Chicken soup and beans discarded due to temperature abuse. Tomato and onions separated into smaller portions and stored inside walk-in freezer. Facility needs to submit risk control plan for cooling.
VR by 8/22/19 |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment:
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Squeeze bottles at cook line not labeled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
General Comment:
3-307.11 Protect food from contamination sources not specifically noted by code. Employee washing product in metal strainer over top of dirty dishes at 3-compartment sink. CDI: directed to wash product at dedicated sink to prevent cross contamination. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
General Comment:
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Plastic cups stored in dry goods used for dispensing. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat:
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 cracked floor tiles in some areas of kitchen. |