| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Open bag of tortillas stored in container with raw shell eggs in low prep cooler. CDI - Tortillas discarded. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 Tomatoes cooked this 4 hours prior and only cooled to 71F in pot on prep counter. CDI - Discarded. Improvement from previous inspections. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Taquitos holding below 135F at serving line. CDI - Reheated to 165F+. All other hot items at required temp. Improvement from last inspection. |
|
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 Tomatoes cooling in 5 gallon stock pot at room temp. CDI - Discarded due to cooling time violation (see 18). Also, lettuce prepped today and placed in the condiment station to cool. CDI - Lettuce relocated to reach in cooler for rapid cool down. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Prep sink full of packaged beef thawing with a small stream of hot water. CDI - Packages placed in plastic bus tubs and tubs placed under cool running water. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. one wet wiping cloth stored in hand sink. CDI - Wiping cloth
placed in sanitizing solution. Wet wiping cloths stored on prep table. CDI - Relocated to into sanitizing solution. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
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. Tongs, spatulas, and ice cream scoops stored in water at room temp. Keep these in hot water or in a dry container. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food pans wet stacked on drying rack.
Separate to allow air drying. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Replace split gasket on reach in cooler doors. 4-502.11(A) Maintain utensils in good repair. One cracked plastic food pan, one broken ice scoop, and one frayed wire scoop discarded. Replace as needed. |
|
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. Clean build up of crumbs from cooler door gaskets and wire shelves in coolers. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Clean up debris on ground around dumpster. Dumpster lids missing. Contact solid waste service provider to request replacement dumpster. |