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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
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 an open employee drink stored in fridge above restaurant foods. CDI- Drink removed. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed un-washed tomatillas stored above papusas in fridge. CDI- Unwashed produce moved to walk in cooler. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 45F. -P Observed 2 covered 5 gallon buckets of cooked corn for NCDA permitted tortilla maker at 72 degrees in fridge approx. 1 hr since cooling began. Initially corn allowed to reach room temp in flat pans but then moved to deep buckets before continuing proper cooling methods. Deep covered buckets not likely to cool the food to 45 or below within the next 5 hrs. CDI- Corn moved to shallow tubs and observed at 67 degrees 30 minutes later, cooling at proper rate to properly cool. Facility has improved overall cooling procedure for other foods, points not doubled at this time. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 Observed opened package of "fud" ham in meat market case date marked for 8 days ago. Observed opened bag of spinach date marked for 8 days ago in meat market walk in cooler. Date mark required foods are allowed 7 day max shelf life. CDI- Out of date foods voluntarily disposed of by PIC. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed chicharrones in warming box at 90 degrees had been cooked 30 min earlier. Facility has approved TPHC procedure for this food but time was not being marked per TPHC procedure. CDI- Proper time marked on the warming box and the chicharrones to be disposed of within the 4 hr limit since cooking. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle of chlorine sanitizer in meat marked above 200 ppm. CDI- Bottle diluted to proper strength. |
|
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 corn for NCDA approved tortilla maker cooling in 5 gallon buckets with lids. CDI- Reviewed proper cooling methods, corn moved to shallow tubs to properly cool. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed
employee personal food items stored along with restaurant items. CDI- Personal food items disposed of by worker. |
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