| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed chicken breasts stored in the back row of cold holding drawers, handling of chicken has the potential to cross contaminate shrimp and beef in the front rows of the drawers. CDI- EHS explained cross contamination risk, PIC instructed employees to reorganize drawer so chicken is in the front, followed by beef in the middle row and fish/shrimp in the back row. Drawers were properly separated by end of inspection. REPEAT. Note: Points de-escalated to half due to marked improvement in this area from the last 2 inspections. Facility has implemented labeled metal pans with separate pairs of tongs to avoid cross contamination, in response to previous inspections. EHS did not observe violations that had been previously documented on last 2 inspections. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 one large pan of shredded chicken and vegetables holding at 47F in the walk in cooler. Through discussion with PIC, item was made last night and employee must of forgotten to split into smaller portions for rapid cooling. CDI- metal pan of shredded chicken and vegetables was voluntarily discarded. EHS discussed cooling methods and parameters with PIC, emphasized the importance of proper cooling. PIC stated he will speak with employees to ensure product is spread in smaller portions for proper cooling. REPEAT. |
|
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 black beans and carnitas holding in steam table at 125 and 121F, respectively. All other products in steam table were over 135F. CDI- black beans and carnitas reheated to over 165F and placed in steam table. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 a large pan of shredded chicken and vegetables holding at 47F in the walk in cooler. Through discussion with PIC, cooling procedure is to typically spread thin among more shallow pans. PIC stated employee must of forgotten to follow this procedure. CDI- pan of chicken and vegetables were voluntarily discarded during inspection. REPEAT. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open during inspection. Facility has a screen door, but door does not stay shut. Ensure outer openings are protected from insect/rodent entry.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout facility, likely due to back door not being fully closed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets beginning to peel on flip top unit near cook line. Observed damage to outside of walk in cooler door. Suggest repair.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards with deep grooves, in need of resurfacing or replacing. |
|
47
|
0.50
|
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 gaskets on reach in unit below flip top with food debris buildup. Observed outer edges (non food contact surfaces) of plates with food debris/splatter on them. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed hand sink near dish pit slowly leaking. Observed faucet at prep sink leaking water. Repair. |