| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed an employee cutting an onion and another employee cutting a lime with bare hands. CDI - stopped and explained the violation; items that were touched were voluntarily discarded. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
REPEAT VIOLATION 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a dunnage rack with a box and big pot stored on it in front of the hand sink by the back door. CDI - rack was moved.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the hand sink by the back door. CDI - paper towels were provided. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee touch raw beef with gloves then with the same gloves touch the meat cooler door and the number pad on the digital scale. CDI - stopped the employee and explained the violation; surfaces were sanitized. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed an employee sanitizing plate and utensils in 10 ppm chlorine. CDI - stopped the employee and explained the violation. Sanitizer was remade at 50 ppm and the items previously sanitized were re-sanitized.
Observed an employee sanitize the meat scale with just water on the cloth. CDI - explained to the employee that sanitizer is needed to properly clean and sanitize. Employee used the proper concentration on the cloth to clean. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
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 Observed rajas (cooked vegetables for pupusas) in the reach in cooler at 50F at 2:00 PM. Employee stated it was placed in the cooler last night at 9 PM. She explained that did an ice bath for a little bit to cool the raja but did not check the temperature before placing it in a container and then covering it and placing it in the reach in cooler to finish cooling. CDI - explained the violation, proper cooling methods and time/temperature requirements. Item was discarded and denatured with bleach. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed cooked jalepenos, onions and beef bbq holding below 135F in the hot holding case. CDI - items were reheated to at least 165F; see temperature chart.
Observed chicarrons holding at 90F in the hot box above the meat case. CDI - item was allowed to be held on TPHC (time as a public health control/time) temporarily. PIC stated he will make sure the item is held at at least 135F in the case from now on. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
General comment 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed lettuce, cheese and pork between 42F and 45F. Reminded the PIC of the temperature change to 41F. Any TCS items found holding above 41F in the next inspection will result in points being deducted. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 2 bottles of degreaser unlabeled. CDI - bottles were labeled. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed washed cilantro and broth stored on a dunnage rack underneath the hand sink so when people wash their hands the food is splashed on. Also, a dirty fan was blowing on the cilantro to dry it. Explained the violations to the PIC; food was moved to a correct location. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed 2 wet wiping cloths stored on raw meat cutting boards. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General comment 4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Observed spoons and forks stored with the mouth part sticking up out of the container. CDI - Instructed PIC to store the utensils inverted so that when an employee grabs it, the are grabbing the handle and not the mouth part. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on both doors of the produce reach in cooler; replace gaskets. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
REPEAT VIOLATION 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed in the tracks of the raw meat cases and on the walk in cooler shelves. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed a cell phone stored on a cutting board. CDI - phone was removed.
**For a re-inspection call: (980) 314-1620 |