| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No papertowels available at handsink by dish area. CDI - Papertowels restocked. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Tub of raw pork stored on top of container of cook ground beef in reach in cooler. CDI - Cooler rearranged with raw pork below ready to eat items. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations. -P Dish machine sanitizer testing at 0ppm. PIC call PureForce for service. CDI - Facility has switched to single service until repaired. VR - Will return within 10 days to verify correction. |
|
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 45F. -P Rice, chicharone, menudo, and calabaza cooling for more than 6 hours and still well above 45F in reach in cooler 2. CDI - All discarded. |
|
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 Barbacoa and chicken holding below 135F in the steam well. CDI - Both reheated to 165F+. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 Rice, chicharone, menudo, and calabaza cooling while tightly covered and in thick portions in reach in cooler. CDI - All discarded due to cooling time violation (see 18). |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Sneeze shield at salsa self serve station measured 14 inches high with food set back only 2 inches from edge. CDI - All food moved back by using on row of empty pans at front of display. Adjust sneeze shield to meet 75% set back rule. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Ice scoop stored on top of ice machine with no barrier in between. CDI - Ice scoop sent to dish area to clean; washable tray placed on top of ice machine to store scoop on. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up of crumbs and food debris from cooler door gaskets throughout. |