| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Employee health policies has been signed by employees, but some employees are not fully aware of reportable illnesses and symptoms. CDI. Health policy was printed and placed on wall for all employees to review. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf : Several dishes, pans, and containers stored as clean were observed with grease accumulation and food debris. Sticker residue on pans stacked together need removing. Inspector will visit within ten days to verify food contact surfaces are clean.
4-703.11 Hot Water and Chemical-Methods - P: Utensils not reaching surface temperature of 160 F after going through cycle. Technician arrived and serviced effectively. |
|
18
|
0
|
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 41F. -P Ground and cheese sauce beef found cooling in walk-in prepped the night prior to inspection observed at 45 degrees F. CDI. Food was voluntarily discarded by PIC. |
|
19
|
0
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Shredded chicken recently cooked at time of arrival later placed in hot holding unit at 100 degrees F. CDI. Chicken reheated and then placed in holding.. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Foods in make-line units (See chart above) observed above 41 degrees. CDI. Foods were sent to walk-in to rapidly cool. |
|
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: Charro beans found in walk-in cooler bearing no date marking. CDI. Beans voluntarily discarded.
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 Foods such as ground beef and chicken observed in walk-in cooler being prepared and cooled with date marking for day after preparation. Date foods according to first day of preparation. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Found ground beef and queso not cooled to 41F or below from overnight. Corn being cooled in tightly covered container in walk-in cooler. CDI. Corn moved to different container, loosely covered. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. One wiping cloth observed on prep counter with debris and visible soil. |
|
42
|
0.50
|
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. Several pans observed being stacked wet. Ensure to allow for air drying before stacking together. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Top of dishwasher and outside of pans observed with food debris. |