| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
3
|
Food separated and protected |
No |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw milanesa stored over cooked taquitos in reachin cooler in rear kitchen. CDI reordered storage. Repeat |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed no sanitizer concentration at dish machine . Temporarily sanitize in three compartment sink after washing in dish machine. 10 day verification required. |
|
17
|
3
|
Proper reheating procedures for hot holding |
No |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed all foods on steam table greater than two hours into reheat and less than 165 degrees. (See chart above) Repeat . CDI all products discarded. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
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 guisada and milanesa cooled from yesterday at 48 and 47 degrees (see chart above). CDI discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico, curtido, salsa roja, salsa verde, and habenero salsa greater than 45 degrees. CDI placed on time temporarily and owner filled bar with ice. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
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 Observed packaged queso fresco , crema, and flan with no date labels in front display. CDI products dated. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 guisado and milanesa cooled in too great of volume in reach in cooler. CDI discussed splitting into numerous containers . Cooling window missed products discarded. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live and dead roaches in dishroom area of facility. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed numerous pieces of equipment in need of gasket replacement. Dish machine in need of repair and reach in cooler in need of repair. |