| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
No |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle in-use utensils and then move to handle ready-to-eat tortillas. CDI - PIC corrected employee to discard gloves and new gloves were donned before next task. |
|
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 on white shield inside 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 salsa ranchero holding at 50F in walk in cooler. PIC stated the batch was made the previous day. Salsa ranchero did not cool within a total of 6 hours to 41F. CDI - PIC voluntarily discarded salsa ranchero. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed cheese and salsa in prep unit holding at 42F. Items left to cool in unit.
Observed salsa ranchero holding at 64F on counter at grill. CDI - PIC voluntarily discarded salsa.
Observed table salsa holding at 73F on counter for to-go and table orders. PIC stated they do not intend to hold salsa more than a couple hours. CDI - Items were temporarily placed TPHC. EHS provided TPHC document for facility. |
|
21
|
0
|
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 queso mozo in underneath of prep unit without date mark. PIC stated it was opened previous day. CDI - Allowed to date mark item. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee actively portioning refried beans on floor upon entering kitchen. CDI - PIC provided crates for temporary storage at least 6 inches above the floor. Beans eventually moved to prep table. REPEAT.
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans stored with cans for use. CDI - PIC designated an area for dented cans to wait to be returned. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC handling food with bracelet and watch on wrists. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
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. Observed ice scoops stored in ice at bar and in large ice machine. Observed bowl stored in seasoning in dry goods container. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed salsa bottles stored with water inside of them in clean dish area. CDI - PIC removed for rewash. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving under serving line in need of cleaning. Observed dry goods containers in need of cleaning. Increase cleaning frequency. |