| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event - PF - Establishment could not provide written procedures regarding the response and clean-up of vomiting and diarrheal events. CDI - Sample policy emailed to establishment during inspection. 0 pts. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C - Employee thermos stored on shelf above salsa and dip in reach-in cooler at serving area. Employee beverages must not be stored where they can spill into food. CDI - Drink moved to separate area. 0 pts. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Employee did not wash hands prior to donning gloves before beginning food preparation. A waiter used their cell phone with gloved hands and did not discard gloves and wash hands before handling clean plates of food to bring to customers. Employees must wash hands prior to donning gloves and after any activity that contaminates their hands. CDI - Employees instructed to wash hands and they did so correctly. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.11 Handwashing Cleanser, Availability - PF - Repeat - 1 hand washing sink in the kitchen did not have soap available. Hand washing sinks must have soap at all times for employee hand washing. CDI - Dispenser refilled by employee. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Gloves, Use Limitation - P - Employee handled cell phone with gloved hands and did not discard gloves and wash hands prior to handling clean plates of food going out to customers. Employees must discard gloves any time they become contaminated, or when switching tasks. CDI - Employee instructed to discard gloves and wash hands and did so correctly. 0 pts. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency - P - Manager stated that cutting board attached to grill is cleaned daily at ware washing sink and wiped with sanitizer throughout day. Cutting board is used to cut cooked chicken. Cutting surfaces and utensils that contact TCS foods must be washed, rinsed and sanitized at least every 4 hours. CDI - Cutting board taken to 3-compartment sink and washed, rinsed and sanitized during inspection. 0 pts. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF - Repeat - Green chile sauce was cooling in deep plastic containers in walk-in cooler. Sauce measured 75-90F at 2:45PM and had been cooling since 2PM. Prepared chimichangas in walk-in cooler were cooling at 45-50F. Chimichangas were assembled at 12PM. The chimichangas would not have reached 41F by 4PM cooling in this way. The green chile sauce would not have cooled to 70F within 2 hours if it continued to cool with this method. TCS foods must be cooled using methods such as ice baths, cooling in shallow pans, cooling in smaller portions, or in walk-in coolers or freezers. Cooling methods must cool TCS foods within the required cooling parameters - from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours. CDI - Chimichangas moved to upright freezer and measured 40F at 3:30PM. Green chile sauce moved to ice baths and all containers measured below 70F at 4PM. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Repeat - Clean cups and pans were stacked while wet throughout establishment. Utensils shall be air dried prior to stacking. Allow adequate time for utensils to air dry. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 Temperature Measuring Devices, Manual Warewashing - PF - Establishment does not have a water proof thermometer with max/min setting or irreversible temperature indicator strips to measure the plate temperature of dishes in the dish machine. CDI - PIC educated on new requirement. Point will be deducted for this violation on future inspections. 0 pts. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C - Grease buildup on sides of cooking equipment in kitchen. Gasket of upright freezer have black mold buildup on them. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation - Dressing Areas and Lockers - C - Employee personal items (bag, jacket, and phone) stored in unused steamer unit. Employee personal items must not be stored where they can potentially contaminate clean food-contact equipment, food, or clean utensils. 0 pts. |