| 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), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P - Employee asked where to find employee health policy or if she knew any of the 5 symptoms and illnesses that must be reported. Employee brought EHS to OSHA poster. Food employees must be aware of their responsibility to report the "big 5" symptoms and illnesses to the PIC. Employees must know where to find this information. CDI - Employee shown the posting on the office door. 0 pts. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability - PF - Soap missing from hand washing sink at bar. Hand washing sinks shall be equipped with soap for employee hand washing. CDI - Soap placed at hand washing sink. 0 pts. |
|
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 - Repeat - 3 robot coupe food processor blades found with visible food residue on them. Several food pans found with visible food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Soiled dishes taken to 3-compartment sink to be rewashed. // 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - C - Ice machine had visible black residue on top of interior of machine. Ice machines shall be cleaned at a frequency necessary to maintain them clean, or as specified by the manufacturer. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF - Chicken only cooked to 145-160F on grill. Raw chicken must be cooked to a minimum internal temperature of at least 165F for at least 15 seconds. CDI - Chicken cooked to 170F on the grill. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P - 7 pans of refried beans measured 75-88F after cooling for over 2 hours. TCS foods shall be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 additional hours. CDI - Beans discarded. Recommend establishment place shallow metal pans of beans on ice, or stir beans to release heat during cooling process. 0 pts. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Pans of patch sauce, chile con carne, boom boom sauce, queso, 2 pans of chicken, ranchera sauce, green chile sauce, tomatillo sauce, and soup all measured less than 135F in hot box. TCS foods in hot holding shall measure 135F or above in hot holding. CDI - Items that were in unit for longer than 4 hours were discarded. Rest of TCS foods were reheated in steamer to above 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Corn soup mix, jack cheese, and mixed cheese all measured 58F in small make-unit. Lettuce and cut cabbage measured 48F and 44F in drawer cooler. TCS foods in cold holding shall measure 41F or less. CDI - Items in small make-unit put on temporary TPHC until 4PM and lettuce and cut cabbage moved to walk-in cooler to cool. Cooler was tripped by breaker so it wasn't holding temperature. Air temperature measured 38F at end of inspection. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF - Refried beans were cooling in shallow metal pans in walk-in cooler. Middle of pans still measured 78-88F after cooling for more than 2 hours. Recommend establishment stir beans and possibly put in ice bath to help lower temperature of beans quicker. CDI - Beans were discarded. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Repeat - Stacks of pans and cups stacked while they were still wet. Allow adequate time to air dry utensils before stacking them up. |