| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple clean pans with sticker residue left on them after the warewashing process. Observed immersion mixer stored as clean with visible food debris on it and some pans on the drying rack, as well as veggie slicer with minor food debris on them. CDI: All soiled utensils were removed from service and sent for proper warewashing. Employees instructed to take care to remove stickers before washing utensils. REPEAT.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 3 compartment sink dispensing sanitizer at a concentration of 0 ppm QAC. Line had come loose and sanitizer supply was cut off. CDI: Pipe was re-attached to sink dispenser and sink then dispensed sanitizer at a concentration between 200 and 400 ppm QAC. |
|
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 cooked chicken holding at 125F in hot box on cook line. CDI: Product reheated to 170F and placed back in hot box. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed expo line holding unit holding an ambient temperature of 47F. Creamy jalapeno sauce and salsa fresca in unit were between 48F and 50F. All items from unit were relocated to walk in for rapid cooling. VERIFICATION REQUIRED within 10 days to determine future compliance of cold holding unit on expo. REPEAT. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabelled chemical spray bottle at three compartment sink. CDI: Bottle discarded. |
|
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 fresca salsa and tomatoes cooling in walk in covered plastic containers. Observed tomatoes and guacamole reading 48F and 56F in salad prep unit. Product had been prepared less than an hour ago and was cooling in the holding unit. CDI: Products were vented to facilitate rapid cooling. Guacamole and tomatoes were relocated to the walk in for rapid cooling. Products read below 45F by the end of inspection. REPEAT. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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 spice shakers along cook line with no labels to indicate contents. CDI: Spices labelled. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets throughout facility reading 0 ppm QAC sanitizer. CDI: All buckets were refilled with sanitizer reading between 200ppm and 400 ppm QAC. |
|
40
|
0.50
|
Washing fruits and vegetables |
Yes |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados being cut without being washed or stickers removed in prep area. CDI: Employees instructed to wash all produce and remove stickers prior to washing. REPEAT. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
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 utensils at bar area stored in room temperature water. CDI: Utensils removed from water and cleaned. REPEAT. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of metal and plastic pans stacked wet on drying racks at warewashing area and in clean utensil storage. CDI: Pans were pyramid stacked to facilitate air drying. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups at server and expo area displayed with lip contact surface exposed to air. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed damaged drain plug on cardboard dumpster. Contact property management for replacement. |