| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Handsinks may only be used for handwashing.-Pf Observed employee dumping and refilling sanitizer bottle. CDI - EHS corrected employee and employee moved to 3 comp sink to make sanitizer. REPEAT. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored above raw chorizo. CDI - EHS relocated chicken to correct storage order. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on inside side wall of ice machine. Increase cleaning frequency. |
|
15
|
0
|
Proper disposition of returned, previously served, reconditioned, and unsafe food |
Yes |
No
|
No |
3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed moldy whole tomatoes in walk in cooler. CDI - EHS instructed PIC to remove and discard moldy tomatoes. |
|
18
|
0
|
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 41F. -P Observed pork and beef stock in walk in cooler at 46F. Employee stated she was working with both the previous day. Both items had not met cooling parameters after cooling down. CDI - Both pots of stock were voluntarily discarded. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked beef hot holding at 115F on counter next to grill. Other hot items above 135F, but employee stated she intended to hold them there due to steam table temporarily out of order. CDI - All hot items at grill placed on temporary TPHC; time stamp for 9:30 am - 1:30 am placed. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked carnitas and beef cold holding 46F and above in flip top unit. Both items stored in to go boxes on top of containers in flip top above chill line. PIC stated they were held there overnight. CDI - Both items voluntarily discarded.
Observed beef cold holding at 46F in flip top unit. Items stored in to go boxes on top of containers in flip top above chill line. PIC stated they were brought out this morning. CDI - Beef taken to cool rapidly.
REPEAT. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed items in prep unit without date mark. PIC stated the original containers in walk in cooler all had date marks. EHS educated PIC and employees on date marking all TCS items held in facility for more than 24 hrs.
Verification required within 10 days of inspection.
*Points de-escalated due to date marking system improved throughout facility. All items in walk in correctly date marked and within time/temperature window* |
|
31
|
0
|
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 Observed pork and beef stock cooling from previous day in walk in cooler in large pots with closed lids. CDI - Both items were voluntarily discarded. |
|
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 large containers of milk stored on floor of walk in cooler. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 bowls (used as scoops) inside rice and beans in dry storage. EHS recommended using utensils with handles. |
|
43
|
0
|
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. Observed single use cups at make line with no protection. EHS recommends keeping plastic on cups to prevent contamination. |