| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
Yes
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed signed employee health policies on site. However, staff were unable to say when they should not come to work. CDI: PIC reviewed the policy with all employees during pre-opening meeting. REPEAT VIOLATION Improvement from last inspection. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands for only 10 seconds. REPEAT VIOLATION Improvement from last inspection. |
|
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 speed rack with food items stored in front of handsink for cook line. CDI: Speedrack relocated. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork stored over ready to eat squash in reach in cooler. CDI: Pork relocated. |
|
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 45F. -P Observed queso and tortilla soup in walk in above 45F. Items were placed in walk in for cooling on 4/30. CDI: Items discarded. REPEAT VIOLATION
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed 3 large containers of salsa in walk in above 45F. CDI: Items discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed prepared foods in walk in above 45F. Air blowing into walk in was 47F. CDI: Refrigeration company was called and got it so that the cooler was blowing air out at 40F. REPEAT VIOLATION Previous inspection's cold holding issues have been rectified. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several products with date marked for May 1st, that were made on April 30th. CDI: Dates were corrected. |
|
31
|
0.50
|
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 queso, tortilla soup, and salsa cooling in large plastic tubs. Items voluntarily discarded. See #18.REPEAT VIOLATION |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee cooking food on line with no hair restraint. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed walk in cooler holding food items at 46F and higher upon arrival. CDI: Items voluntarily discarded. Maintenance phoned and got walk in to blow air out at 40F. Renovations are required to exhaust heat from around compressor. |