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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands - P,PF - Observed food employee touch cut cabbage with their bare hands. CDI, cabbage voluntarily discarded by PIC. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Hand washing Sink-Operation and Maintenance - PF - Observed a pan of tortilla dough and container stored in hand washing sink at tortilla prep station. CID, items removed.
6-301.14 Hand washing Signage - C - Observed hand washing sink missing handwashing sign. CDI, sign provided during inspection. |
|
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 several plates and pans stored as clean but soiled with food debris. CDI, equipment relocated for cleaning. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF - Observed some chicken not reach 165 degrees F in steamer when pulled after cooking. CDI, chicken relocated back to steamer to continue chicken. See temperature observations above. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed several items between 42-45 degrees F in flip top prep unit on end of prep line that operator stated was recently placed in unit. Unit had ambient air temperature of 47 degrees F. Items relocated to rapidly cool. PIC adjusted thermostat but instructed to not store TCS in unit until equipment calibrated and capable of maintain TCS foods at 41 degrees F and below. Observed sauce stored in prep unit at 45 degrees F. Suce relocated to rapidly cool. Observed house made salsa in covered pans in walk in cooler between 42-44 degrees F that operator stated was prepared the day before. CDI, salsa voluntarily discarded by PIC. Ensure proper cooling of recently prepared items. |
|
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 lettuce and pico recently prepared but cooling in covered containers in walk in cooler. CDI, covers partially removed to facilitate heat transfer. Repeat. |
|
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 in-use utensils in hot water at 86 degrees F at grill. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal pans being wet stacked on dry storage rack.Some improvement made since previous inspection. |
|