| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered / open employee beverage stored on food prep table near walk in cooler. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed pot of oil stored in front of handwashing sink and soiled gloves in handwashing sink. CDI, items removed from inside and in front of handwashing sink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed some food residues on bottom of some clean pans and bowl. CDI, equipment relocated to clean. Improvement made since last inspection. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed shredded chicken hot held at 128 degrees F. CDI, chicken placed in steamer to reheat while on-site. Repeat. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed small low reach in milk beverage cooler not holding TCS foods at required temperature. Ambient air temperature measured 49 degrees F and observed milk, sauce and salsa cold held at 44-45 degrees F. Vr to ensure calibration of low reach in cooler. Repeat. |
|
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 salsa recently prepared and cooling in tightly covered containers in walk in cooler. See cooling temperature observations above. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed wrist bands worn around wirst of food prep employees. |
|
42
|
1
|
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 several stacks of pans being wet stacked on storage racks and shelving. Repeat. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean container lids and apron stored in splash area near handwashing sink at tortilla station and 3 compartment sink.
4-803.11 Storage of Soiled Linens - C - Observed soiled towl on waist of food employee and soiled linen on shelving and floor near handwashing sink. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light shield missing from light under hood ventilation system. |