| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
Additional Temperatures: Beef/display/37, Chorizo/display/38, Chicken/display/39.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P-Observed raw pork stored above tomatoes in the walk in cooler. CDI-PIC separated tomatoes from raw pork. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed utensils stored in a bin with food debris inside. Observed the meat cutter with leftover meat residue on the blade. CDI-Items moved to 3 compartment sink to be washed. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
REPEAT. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed shredded chicken and pork holding below 135F in the hot holding case. CDI-Items reheated 165F and above. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed mayo, cut onions, lettuce holding above 41F in the flip top unit. Observed tripa holding above 41F in the walk in cooler. CDI-Items moved to walk in cooler to cool and mayo discarded. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods.-Observed chicken thawing in 96F water. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
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 boxes of chicken and a bag of beans stored on the floor in the hallway near the bathroom. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of metal containers on the dish rack. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.-Observed torn gaskets in the bottom reach in units of flip top. Observed rusted shelving in the tall reach in units. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed dust build up on the walls at the 3 compartment sink. Observed food debris and build up on the storage racks in the tall reach in units. Observed dust and sticky residue on the storage racks above the 3 compartment sink. Cleaning is needed underneath the prep tables in the kitchen. Observed soiled card boards thats in need of replacement. Cleaning is also needed in between the tracks of the meat display. |