| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
3
|
Food separated and protected |
No |
Yes
|
Yes |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P-REPEAT- Observed two containers of raw eggs stored above RTE salsa, onions, and cilantro. PIC was able to correct the violation since no physical cross contamination was observed. A VR will occur no later than 10/26/19 to ensure the chronic violation is corrected. NOTE: PIC was informed permit action may occur if the violation occurs during the visit or future inspections. |
|
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 41F. -P- Observed red salsa (47F), green salsa (47F), and steak (50F) covered and cooling in a prep unit. After 60 mins, the items were still at the initial temp taken. No cooling occurred. CDI- PIC voluntarily discarded the items. |
|
21
|
3
|
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 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- REPEAT- Observed rice, green salsa, red salsa, and steak all without dates. PIC stated the items would be kept another day if not sold. PIC voluntarily discarded the items. A VR will occur no later than 10/26/19 to ensure the chronic violation is correct. NOTE: PIC was informed permit action may occur if the violation occurs during the visit or future inspections. |
|
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 red salsa, green salsa, and steak all covered and cooling in a prep unit. All items did not meet proper cooling parameters. EHS informed PIC cooling shall occur at the commissary by using proper methods. CDI- PIC voluntarily discarded the items. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed front door open without protection from out door pests during the inspection. |
|
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 several in use utensils in water at 66F. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -REPEAT- Observed cooking equipment and hot holding equipment in need of cleaning due to grease residue build up. Clean as often as needed to prevent and reduce the build up. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-304.13 Protecting Inlet, Outlet and Hose Fitting -REPEAT- Observed water outlet not in use and not protected. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
4-301.14 Ventilation Hood Systems, Adequacy -REPEAT- Observed unit with hood system smaller than grill and burner area. Unit has a grill top and burners in use and not under a ventilation hood system. |