| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands between handling raw and RTE food. -P Observed food employee handling raw chicken while wearing gloves and then attempt to handling tortas bread. CDI - EHS intervened. PIC instructed handwashing. Hands were washed. -2- |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rear handsink being used to stored utensils and equipment, blocking handwashing access. -1- |
|
13
|
3
|
Food separated and protected |
No |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pastor stored over RTE beef. CDI - PIC reversed storage order. -3- REPEAT Further non-compliance may result in permit action.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed several employees washing gloves instead of hands during inspection. CDI - PIC instructed gloves removed and hands washed. |
|
17
|
3
|
Proper reheating procedures for hot holding |
Yes |
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 black beans and refried beans reheating in steam well since 9AM with some parts of food still 103-112F. -3- REPEAT |
|
18
|
3
|
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 41F. -P Observed black salsa roja cooling from previous day at 51F and beef from previous day cooled to 47F. CDI - These items were voluntarily discarded. -3- REPEAT |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed black beans, salsa verde , salsa roja, cut lettuce, cut tomatoes and habanero salsa cold holding at 52-56F in salsa bar. CDI - All above temperature items voluntarily discarded, new items placed in ice bath for cold holding. -3- REPEAT |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
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 no date on salsa roja, salsa verde, chile arbol, cooked chicken and other TCS foods without date marking from 1-3 days prior. CDI - These items were too warm and voluntarily discarded. REPEAT -3- |
|
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 Observed cooling for TCS foods done in deep buckets and bus tubs, with lid/wrapping in place. TCS foods are barely meeting 45F in correct amount of time. -1- REPEAT |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed tripe and raw beef stored on drain board of prep sink thawing at room temperature. -.5- |
|
41
|
0.50
|
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 in-use serving spoons over dessert prep unit stored with handle down in storage container. -.5- |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic pans on drying shelf beside dish machine. -.5- |
|
45
|
2
|
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. Observed split gaskets on several reach in coolers today and missing shielded hood lamp cover and bulb. REPEAT -2- |
|
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. Observed buildup on hood system today and inside prep sink used to process raw tripe. -.5- |