| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manager on site during inspection. |
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed large amount of employee drinks stored throughout kitchen such as on shelf above prep table while employee was actively prepping food. REPEAT |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Did not observe any hand washing taking place. Observed employees handle soiled utensils, money from customers, and mop bucket without washing hands and beginning to prepare food. CDI-employees stopped and directed to handsink. EHS educated employees on importance of handwashing and when to wash. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by mop bucket. Also observed food in handsink. CDI-bucket moved. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed raw beef in direct contact with outside of cardboard box. Observed items such as seasonings stored in plastic to go bags that are not approved for food contact surface. CDI-all items removed. |
|
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 45F. -P Observed salsa picante cooled from the day prior in large and deep portion at 56F. CDI-product voluntarily discarded. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items on steam well below 135F. See temperature chart. Observed gauges on steam well only turned up halfway. Turn up heat on steamwells and keep items stirred frequently. CDI-all items reheated to 165F+ on grill. REPEAT. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product overstacked in pans in flip top cooler and above 45F. See temperature chart for details. CDI-excess product removed and discarded. REPEAT VIOLATION. Verification required. |
|
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 large container of salsa picante cooled from day prior above 45F. Product was in deep portion. Also observed items cooling on counter below 135F. According to PIC, all items within cooling parameters except salsa picante which was voluntarily discarded. CDI-explained to employees to break product down into thin shallow portion and cool uncovered in walk in cooler. REPEAT. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a large amount of flies in facility. |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
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 handle of scoop stored down in ice. REPEAT |