| 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/ 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed raw eggs being stored over cream used as cheese inside of 2 door tall unit. Observed beans stored exposed in dry storage area. CDI- Foods were rearranged and beans were covered. 0 points. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed grinder used for proteins with old food debris stored along the interior. Stressed importance in frequency of cleaning for food contact surfaces. CDI- Soiled grinder was cleaned during the inspection. -1.5 points. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -PIC was unaware of required final cook for items such as raw chicken, raw pork and raw beef. Educated staff on proper final cook temps. PIc is now aware of required final cook temps(Raw chickne-165,Pork-150, Beef-155 etc.) 0 points. |
|
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 chicken tortillas, peppers, cooked noodles and rice hot holding on prep counter tops below 135 degrees F. It was determined that the facility keeps foods stored on prep surfaces to finish the second duration of the cooking process. PIC stated that foods are getting cooked initially to 165F and are only being reheated for quality. Foods are to be stored on hot hold stations or cooling in equipment until cooking process is completed in full. PIC was educated and chicken tortillas were reheated, peppers were cooled in freezer and noodles/beans were discarded. -1.5 points., |
|
21
|
3
|
Proper date marking and disposition |
Yes |
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 inaccurate dates on salsa-cole slaw mix located in 2 door cooler and also observed inaccurate dates on pork pupusas located in reach in 2 door unit. Ensure dates are accurate and not dated, prepped foods are not stored onsite for longer than 7 days. CDI- Food items were dated correctly/discarded. REPEAT - 3 points. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 chicken tortillas cooling at room temp without any procedures of proper cooling. CDI- Food items were reheated for hot holding. Education was given on proper cooling methods. REPEAT - 1 point. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Repair damaged tall 2 door refrigeration across from grill station. PIC
stated that a part has been ordered and shall be fixed promptly. Equipment shall be in good repair. PIC stated the part is still not ordered and will replace the unit. PIC stated that lack of 2 door unit is not effecting proper cold hold storage. REPEAT - 1 point. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.18 Warewashing Equipment, Clean Solutions - C/ 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed heavily soiled dish wash water during the initial walk through of the inspection. Also observed employee washing dishes in 88 degree wash solution water. CDI- Water was drained and dishes were re-washed after proper education. -.5 points. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C Remove dead bugs from light fixture located in the back of the facility., |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Observed cooking taking place with lights off. Ensure food prep areas are illuminated with at least 50ftcd. Replace blown bulbs in the back prep area. 0 points. |