| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11 (A)-(L)Person-In-Charge-Duties - PF Observed no oversight by PIC of employees using proper methods to cool potentially hazardous foods and routine monitoring of food temperatures during cooling. Observed multiple inspections where foods did not reach 41F within the 6 hour time limit. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed blocked access to hand wash sink by chip and salsa station. CDI, mop and mop bucket removed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled metal containers and knives stored as clean. CDI, Items removed for Wash/Rinse/Sanitize.
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine being repaired during inspection. PIC made immediate service request after equipment broke down suddenly last night. Maintenance personnel stated parts were ordered and equipment will be fixed first thing tomorrow. Facility will use three compartment sink to Wash/Rinse/Sanitize until equipment is in good repair.
Verification required. |
|
15
|
1
|
Proper disposition of returned, previously served, reconditioned, and unsafe food |
Yes |
No
|
No |
3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed spoiled beef stored in drawer cooler. CDI, discarded by PIC. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
Repeat: 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 several buckets of chicken sauce, tomato sauce, salsa, and bus tubs of cabbage cold holding above 41F. PIC states all foods were cooked and prepared on 04/22/21 and placed in walk in to cool overnight. CDI, voluntary discard by PIC. |
|
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 chorizo and onions hot holding below 135F. CDI, items reheated to 165F. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several bus tubs of cut cabbage cold holding above 41F. Observed date of 04/18/21 on foods. CDI, voluntary discard by PIC. |
|
21
|
0
|
Proper date marking and disposition |
No |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed employee place date marks on chicken wings, chicken tacos, and cheese during inspection. Observed date mark of 4/21/21 and 4/22/21. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
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 chicken sauce, tomato sauce, red salsa, and cabbage cooling in tall covered buckets and tightly packed bus tubs with lids on. PIC states 2nd shift employees are new and don’t know/understand proper cooling methods. PIC also states employees want to leave as soon as they can at the end of their shift and don’t properly monitor the foods when cooling. CDI, voluntary discard by PIC. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
Repeat: 3-501.13 Use approved thawing methods. Observed frozen chicken cooling in sink with no running water. Temperature of chicken at 21F. CDI, water turned on and left running. Temperature of water at 68F. |
|
37
|
0
|
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 prepared corn flour for tortillas stored at sink where raw chicken was thawing. CDI, corn flour relocated. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
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 plastic containers with no handles being used in several buckets of salsa. CDI, items discarded by PIC. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bus tubs and metal containers wet stacked. CDI, items separated and spaced out for drying. |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
Yes |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use/single service utensils stored on floor in sry storage room. CDI, items place on shelves.
4-502.13 Single-use and single-service articles may not be reused. Observed single service aluminum trays cleaned and stored on dry rack. CDI, voluntary discard by PIC. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug on dumpster. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones charging in food prep area. CDI, items removed. |