|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed a container of raw chicken stored above RTE salsa and cut lettuce. Also observed a container of raw eggs stored above hot dogs and salsa. CDI- PIC was able to correct the storage order since no physical cross contamination was noted. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- REPEAT- Observed rice (78F) and steak (119F) both below 135F. CDI- PIC reheated items to at least 165F see temp chart. PIC was provided with a TPHC form. |
|
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 green salsa (45F), red salsa (45F), cut lettuce (45F), and cut tomatoes (45F) all above 41F. CDI- PIC was informed all TCS foods must be cold held at 41F or below. Per state memo no point deduction shall occur for the first time TCS foods are documented to be 43-45F. However, during the next inspection point deduction and corrective action will occur. PIC was provided with a TPHC form. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - REPEAT-
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 beans, cut lettuce, green salsa, and red salsa all without dates. CDI- PIC voluntarily discarded the items. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - REPEAT- Observed several working squeeze bottles near the cookline without labels. |
|
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 two containers of in use utensils stored in water at 78F. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed several portable cutting boards in need of replacing or resurfacing due to deep cuts and grooves. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. -REPEAT- Observed ac/heat vent cover, floors, and walls in need of cleaning due to grease residue build up. |
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