| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage and food being stored on food preparation surfaces and near microwave. Make sure to store accordingly so contamination will not occur. |
|
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 hand sink being blocked by coffee pot and sheet pan. CDI Items relocated and PIC will train employees about keeping clear. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw chicken being stored above cooked beef and raw beef. Observed tamales and rolls being stored below raw meat. CDI Tamales and rolls discarded. Chicken rearranged and placed on bottom shelf.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee wearing gloves while doing ware washing then move to handling food. Observed food employee wearing gloves going from dirty to clean at ware washing. CDI Food employee stopped both times and asked to remove gloves with a hand wash. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with build-up and debris inside of basin. Make sure to increase cleaning frequency. CDI Reviewed with PIC proper cleaning instructions and frequency. |
|
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 at time of inspection rice at 94 degrees and corn at 79 degrees. Food employee stated that product was cooked off this morning and then pulled to cool at approximately 12-1 pm. Product had been left out at room temperature to cool from this point on. Based on the cooling parameters and observing product not moving at all at a rate of 0 degrees during the inspection product was discarded. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed onions and chicken being held below 135 degrees. CDI Product was reheated to above 165 degrees. REPEAT |
|
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. -P Observed container of salsa verde and red salsa dated for 5/15. Observed tomatillo salsa dated for 5/7. Observed tamales date marked for 5/16. CDI All product was discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bottle for food contact surfaces reading 1000 ppm for chlorine. CDI Bottle was emptied and refilled with 100 ppm for chlorine. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 Food establishment is cooling product at room temperature. Please see #18 regarding more information. CDI Based on product not hitting parameters; product was discarded. IN future make sure to follow cooling recommendations and chart. |
|
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 oil bottles containing aqueous solutions and oils not labeled. CDI PIC labeled during the inspection. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths being stored on counter. Make sure to store in sanitizer in between use or launder. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
4-502.13 Single-use and single-service articles may not be reused.
Observed single service bowls being used for scoops in dry goods. CDI Items were removed. Observed boxes of single service on the floor in dry storage. Make sure to store at least 6 inches off the floor. |
|
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.
4-502.11(A) Maintain utensils in good repair.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed house hold blenders in establishment. Make sure to replace with commerical. Observed utensil handles melted and disrepair. Observed dicer damaged missing parts of chopping where food debris is accumulating. Make sure to replace/repair as necssary. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 water damage tiles in dry storage. Make sure to replace. |