| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 spoon in handsink upon arrival. CDI: Spoon removed and taken to dish area.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink in kitchen. CDI: Papertowels provided. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed walk in cooler leak dripping into container of clean mushrooms, that were uncovered. CDI: Mushrooms voluntarily discarded. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Through discussion, employees wash vegetables when they come in, and then place them back into the containers in which they were delivered. CDI: Facility will rewash as they use the produce. Facility employees decided that they will now wash produce only as they need it, not upon delivery, unless clean containers for produce can be provided.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat foods. CDI: Facility given walk in cooler storage guide, educated on how to store items, decided on a plan of where items will be going in the walk in, and will be reorganizing products after closing today. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-601.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice dispenser on soda machine with heavy black build up. Observed ice machine in kitchen with heavy black and pink build up in the chute, on sides of machine, and on the deflector plate. Observed drink dispenser at bar with black build up inside nozzle. REPEAT VIOLATION
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer , not used today per employees, with food debris stuck to back of blade and on various remaining parts of equipment. |
|
17
|
0
|
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 Employee told EHS that rice was reheated to 165F, but rice was only 140F. CDI: Employee was directed to use thermometer to verify temperature of food. Product was then correctly, rapidly reheated to more than 165F. |
|
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 45F. -P Observed soup cooling at a rate of 0F/min. CDI: Methods changed and rate of 1.9F achieved.
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 pico cooling at a rate of 0F/min. CDI: Methods changed and rate of .13F/min achieved. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice below 135F in steam well. Employee stated he just cooked it in the oven. CDI: Product was rapidly reheated to over 165F. All other items in facility were properly hot held. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce mix in prep top cooler over stacked and above 45F. CDI: Overstacked lettuce was removed and placed in the walk in to rapidly cool. Observed bottles of salsa, salsa verde, and habanero salsa stored in container, that is stored on ice. Product was over 45F. PIC stated that they set bottles out as seen today from 11-1:30, place them back into refrigeration, and then put them back out at 4 until close. CDI: PIC voluntarily discarded items today. New salsas in new bottles were placed in a bucket with the bottles directly in the ice, up and around the product. PIC will check the temperature during the rush and determine if this will work for the facility. If proper temperatures are not held, facility will move to TPHC for the salsas, as they have done in the past. TPHC form sent via email along with inspection today. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
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 multiple items in walk in cooler prepared yesterday including but not limited to corn, black beans, refried beans, and barbacoa, with no date marks. The same items were in prep top coolers with no date marking. Observed pico in prep top coolers with no date marking. CDI: Items properly date marked. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 soup, salsa, and mole cooling in deep, plastic containers on counter upon arrival. Employee stated that he keeps items on the counter for about 1 hour to cool down, then puts them in ice, and then once they are 41F, moves them to the walk in. Employee later put the containers in ice, but the ice was only up to about half of the container. CDI: Items were separated into smaller, metal containers and placed in ice, and actively stirred every 5 minutes and items cooled rapidly. Observed pico cooling in walk in while tightly covered. CDI: Product uncovered and moved to top of speed rack for rapid cooling. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two bottles of liqiuds and container of white granular in kitchen with no labeling. CDI: Employee labeled items properly. |
|
41
|
0
|
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 plastic container being used as scoop for sauce in the walk in cooler. |
|
42
|
0
|
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 stacked cups stored as clean in server area. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed sleeved single service lids stored directly on floor in crates. CDI: Crate turned upside down to create a lift so items were no longer on the floor. |
|
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. Observed walk in cooler leaking a lot of water from fan area. Repair so that food is not contaminated. Observed rusted racks in walk in cooler. Observed gaskets on reach in prep cooler split. REPEAT VIOLATION Some improvement from previous inspection. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed walls around dish area with peeling paint. |