| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed overall lack of control in facility over methods to prevent food borne illnesses through cooling and temperature monitoring with regards to cooling. Overall processes in place for most commonly served foods are not appropriate for volume that facility does. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed salsa prepared yesterday above 41F. Observed salsa verde prepared today (5.5hrs prior) above 41F. CDI: Items voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa cooler holding food above 41F. Observed left side prep cooler holding food above 41F. CDI: Salsa rapidly cooled to 41F as it was brought up to the cooler less than 2 hours prior. All TCS items in prep cooler were voluntarily discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle stored at salsa station. CDI: Bottle was identified as sanitizer. Sanitizer was 50ppm quat. Sanitizer was refilled and properly labeled. REPEAT VIOLATION |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed two prep top units down and not functioning during inspection. Items in the main prep top cooler were voluntarily discarded. The prep top cooler with the salsa was removed and will be replaced within the next day with a cooler that is in storage. Facility does not have adequate refrigeration to run the prep line long term. Today items were placed on TPHC for dinner service. VERIFICATION REQUIRED
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 covered cambros with salsa tightly covered and still cooling from yesterday. Observed half large covered cambro with salsa verde cooling from today (5.5 hours). CDI: Items voluntarily discarded. EHS discussed prep processes with PIC. Canned items are not pre-chilled and therefore start at room temperature when cooling. The large volume, covered containers, and plastic containers prohibit proper cooling. Observed diced tomatoes for pico cooling in large, deep white-plastic container. Tomatoes start from room temperature, are diced, and then are mixed with the other ingredients. Product continues to cool in this container. CDI: Product placed on TPHC today from the time tomatoes were cut due to expected volume for dinner service. EHS and PIC discussed prep process. EHS suggests washing tomatoes the day before prep, placing the tomatoes in the walk in to pre-chill to 41F and then pulling out only what can be prepared/diced within 10 min at a time to minimize the need to cool the product. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed shrimp in walk in cooler that was thawed 3hours and 50 min prior. CDI: Product was vented and placed in the walk in freezer and rapidly cooled to 41F. EHS explained to PIC proper thawing methods for product. EHS encouraged pull thaw in the walk in cooler when possible to eliminate product going above 41F. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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 squeeze bottle of opaque white liquid at the grill. CDI: PIC identified product as lard oil blend. Product labeled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
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 lime juice stored on floor of walk in cooler. Observed bottle of honey stored on shelf with no cap. |
|
41
|
0
|
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 2oz portion cup being used to scoop queso fresco on the line. Observed metal shaker cup being used to scoop ice at the bar. CDI: Unapproved cups removed from products. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed case of plastic cups stored on floor near employee locker area. Floor had water on it. CDI: Cups were double packed in plastic and therefore were deemed clean as there was an impermeable barrier. Cups were relocated. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed ice machine broken. PIC alerted EHS to the broken ice machine upon arrival. A technician was working on it throughout the inspection. Observed salsa cooler blowing air out at 68F. Observed damaged gasket on bottom right cooler drawer.
4-502.11 (C ) Maintain air thermometers in good repair and accurate. Observed broken air thermometer in left side prep top cooler on the line.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C Observed handsink at the dish area and salsa area in need of reaffixing to the wall and then properly sealed. |
|
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 build up of food debris in bottoms of coolers throughout facility. Observed heavy ice build up in reach in at the bar. Ice is filling entire back of interior part of the cooler. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed handsink near salsa station and handsink near dish area leaking. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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. Observed large holes in the FRP at the pre-wash area. Observed flooring throughout facility in severe disrepair including but not limited to high traffic areas toward dish area, on the line, at the salsa station, and in the walk in cooler. Observed tile damage/missing tiles at he the entry to the kitchen on the walls (black tile).
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.-Observed black build up along the walls at the dish machine and 3 compartment sink; particularly around where drain boards meet the wall. Observed heavy dust build up on AC covers and adjacent ceiling tiles. Observed ceiling tiles and walls throughout facility with minor food debris and build up, particularly around the line and large back prep area. REPEAT VIOLATION
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains.Observed standing water in areas throughout facility including on line, at the dish area, and at the ice machine/employee item area. |