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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 in bar area being used as dump sink. CDI: Education provided and food employee cleaned and sanitized hand sink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few plates stored as clean on roll cart soiled with food waste. CDI: PIC sent plates to be W/R/S. REPEAT VIOLATION.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine with chlorine sanitizer level of 0ppm. CDI: PIC primed dish machine- 75ppm. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken, black beans, grilled onion, and various other TCS foods being held below 135F on counter and flat top grill. PIC stated product was made @11am and any leftover product is discarded @3pm. EHS provided education and recommended facility use TPHC. CDI: PIC voluntarily discarded product and completed TPHC paperwork while EHS onsite. Observed barbacoa being held below 135F in oven. PIC stated product was made @12pm. CDI: Food employee rapidly reheated product to above 165F. Observed queso being held below 135F in steam well. PIC stated product was made @12pm. CDI: PIC stirred product and tempertaure reached 170F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp, wings, and various other TCS foods being held in make table #1 above 41F. Tempertaure of unit was 39F. PIC stated products were moved from walk-in cooler @11am. EHS recommended turning temperature of unit down. CDI: PIC moved products to walk-in freezer for rapid cooling. REPEAT VIOLATION. |
|
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 large insert pan of housemade salsa cooling in ice bath with a temperature of 116F. After 30 mins. product was still 116F. CDI: Education provided and food employee portioned product into smaller pans and remade ice bath. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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. Observed two bulk containers of product with no labels. CDI: Food employee provided labels. REPEAT VIOLATION. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies thorughout kitchen, but particuarly in dish area and at onion storage area. REPEAT VIOLATION. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several scored cutting boards throughout kitchen(colored boards and white boards on make tables).
4-501.11 Maintain equipment in good repair. Observed torn gasket on small make table. REPEAT VIOLATION. |
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