| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
Yes |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand wash sink at kitchen area and front without paper towels. CDI, paper towels provided by PIC.
Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand wash sinks blocked by trash cans. Observed cold water not working at hand wash sink at kitchen area.
Verification Required. EHS to verify hand wash sink is in good repair. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee wipe gloves on soiled apron and proceed to cut meat. EHS explained that gloves shall be discarded after contamination and hands shall be washed before donning new gloves. CDI, employee discarded gloves, washed hands, and donned new gloves. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed leftover meat debris on grinder. PIC states grinder is cleaned twice a day. Interior temperature of room at 40F. CDI, PIC instructed employee to was, rinse, and sanitize thoroughly. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
Repeat: 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 carnitas in walk in cooler at 51F. Employee explained carnitas were cooked the day before. Carnitas did not reach 41F within time parameter. CDI, food discarded by PIC. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Repeat: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beef barbacoa and carnitas hot holding below 135F. CDI, foods reheated to 165F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed liver cold holding above 41F. PIC states liver was cut at 8 AM that morning. CDI, item discarded by PIC. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat: 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 no date mark on ham chubs and incorrect date mark on barbacoa in walk in cooler. CDI, items date marked. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Obtain a Variance for specialized processes.-Pf Observed facility dried beef cuts and chorizo in walk in freezer. PIC states facility dries beef cuts and chorizo in oven then proceed to store in freezer for retail use. EHS explained to PIC that facility is conducting a specialized process and a variance is required. CDI, foods discarded and PIC will discuss with owners about obtaining variance. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat: 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 carnitas cooling in deep bus tub and tightly covered with aluminium. EHS explained to PIC that foods shall be cooled in shallow, open containers. CDI, item discarded by PIC. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat: 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 ice and heavy build up of debris on floor of walk in freezer. Need cleaning. |