| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee beverage being stored above clean equipment and single service. CDI Drink located to bottom shelf. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce being stored above RTE food (uncovered and cooling). CDI PIC moved to bottom shelf. REPEAT.
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken being stored above ground beef. CDI PIC located to bottom shelf.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs being stored RTE crab meat. CDI PIC located to bottom shelf. Observed raw egg yolks being stored above broths. CDI PIC moved to bottom shelf. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine in motion at time of inspection; and observed sanitizer reading 0 ppm for chlorine. Container was relatively empty. Make sure to use test strips and ensure checking that container is full of sanitizer. CDI PIC changed out bucket.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans with sticker residue or stickers still on the containers after wash. Items were returned to ware washing. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed garlic and oil mixture sitting out on the counter. CDI Product was placed in walk in cooler for rapid cool down. Make sure to keep cold or on TPHC. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -PI
Observed several containers of beets labeled for 9/10. Observed salsa parabolla labeled for 9/13. Observed cooked octupus dated for 9/11. Observed feta dated for 9/14 holding at 44 degrees. Observed beets dated for 9/14 holding at 44 degrees. CDI All product was discarded. |
|
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 In the walk in cooler observed large containers of chipotle sauce, garbanzo beans, and pastas tightly covered. CDI Items were vented and removed from containers. Make sure to use shallow pans and uncovered. Metal is a better conducter for cooling. REPEAT. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf General comment. Food establishment is preparing large portions of product at time and cooling while lacking space. Reviewed with PIC to prepare foods at different times or increase truck deliveries.
Pasta cooling @ 2:35 pm 55 degrees Pasta cooling @ 3:20 pm 45 degrees |
|
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 bottles containing oils and aqueous solutions not labeled. Make sure to label all working containers of products once removed from original packaging. |
|
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 water bottles outside uncovered exposed to outside contamination and potential consumer. Make sure to keep protected at all times.
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed several dented cans comingling with nondented cans. Make sure to return when dented. CDI PIC pulled dented cans. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.
Observed multiple sanitizer buckets being stored on the floor under food preparation areas. Make sure to store off the ground to ensure contamination does not occur. |
|
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 pans being stacked while still wet. Make sure to spread out sanitizer will work effectively. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Did not observe a backflow preventer on outside faucet used for filling water containers. PIC stated there is a back flow preventer attached to the filter which runs directly to valve. Spoke to Supervisor, Vanessa Parker. Food establishment is required to provide documentation that this is substantial and that the hose is food grade during next inspection. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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 vent cover near drying rack (near ice machine) in need of being cleaned. Make sure to have it cleaned. |