| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11 (A)-(L)Person-In-Charge-Duties - PF- Observed an unauthorized individual, not working for hot taco, walk through the kitchen during the inspection. The got himself a drink from the soda dispenser. PIC failed to inform this individual he was not permitted in the kitchen. CDI- EHS informed the employee and PIC of the violation. PIC stated he emailed all management concerning this violation. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - Observed an employee eating ground beef and chips at the start of the inspection in the kitchen. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
Yes |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- REPEAT- Observed a hansink near the dish pit being used as a dump sink. CDI- PIC removed all debris from the hand sink. A VR will occur no later than 9/29/17 to ensure hand sinks are only being used for hand washing. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed two sanitizer buckets and one sanitizer bottle at 50 PPM QUAT. CDI- PIC brought the concentration to 200 PPM QUAT. NOTE: four other buckets of sanitizer were at 200PPM QUAT. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P- Observed three medium sized containers of black and brown beans attempting to be reheated at 89F. PIC stated the items had been reheating since 10:30 AM. At 12:30 PM the beans were only at 118F. CDI- PIC voluntarily discarded the items. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed three containers of chicken hot holding at 121-126F. Also observed shrimp hot holding at 112F. CDI- Chicken was reheated to 167F and the PIC voluntarily discarded the shrimp. |
|
21
|
1.50
|
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- EHS observed slaw, black beans, rice and chicken all without date marks. PIC stated the items were either prepared yesterday or this morning and the intent is to keep the TCS items over night if not used today. CDI- PIC was able to back date the items. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. REPEAT- Observed fruit flies and house flies throughout the facility.
6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed front door open during the entire inspection. |
|
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 an employee preparing food on the cookline and wearing a bracelet. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- Observed wet cloths being stored on prep surfaces near the cookline and bar. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -REPEAT- Observed several stacks of clean pans and bowls stored on a clean rack wet stacked. |
|
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 several split gaskets on cold holding equipment. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- Observed floors throughout the kitchen in need of repair do to deep grooves holding water and debris.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -REPEAT- Observed FRP damage near dish pit handsink. Also observed ceiling tiles near dish pit in need of replacement.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- REPEAT- Observed dust and food splatter on the ceilings and AC/Heat vents. |