| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shelled eggs stored directly above french fries. CDI products properly rearranged. REPEAT VIOLATION. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
Yes |
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 large container of beef and two large containers of pork prepared in previous days in walk-in cooler above 45F. See temperature chart for temperature observations. CDI all products voluntarily discarded. VERIFICATION REQUIRED. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork and peppers in hot holding below 135F. See temperature chart for temperature observations. CDI products reheated above 165F. REPEAT VIOLATION. VERIFICATION REQUIRED. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed queso and steak in flip top cooler above 45F. See temperature chart for temperature observations. CDI product reduced in pan, portion of product out of temp placed in walk-in cooler to rapidly cool. VERIFICATION REQUIRED. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of degreaser not labeled. CDI bottle labeled. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
Yes |
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 beef and two containers of pork cooling in large plastic containers. EHS recommends seperating products in to shallow metal pans and place in walk-in freezer to rapidly cool; remove product and place in walk-in cooler before product cools. Use thermometer to insure product is cooling below 45F within 6 hours of beginning of cooling process. CDI all product was voluntarily discarded. VERIFICATION REQUIRED. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple containers of dry goods such as sugar, salt, cinnamon, flour, etc not labeled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-304.13 Linens and Napkins, Use Limitations - C Observed tortilla mix stored with linen covering product. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers stacked wet. |
|
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 cabinet countertop broken all the way through top of surface beside walk-in cooler. Observed several split gaskets.
4-502.11(A) Maintain utensils in good repair. Observed multiple utensils heavily melted and in disrepair. |
|
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 nonfood contact surfaces throughout facility collecting food and grease debris; gaskets, handles of equipment, top of microwave, thermometer handle. |