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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 |
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|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF - Observed that the paper towel dispenser by the menu wall was empty. Observed good handwashing at the other front handwashing sink during inspection so no points deducted. CDI - towels were provided immediately. Also recommend replacing the batteries or replacing the entire unit over the other front handsink - towels are slow to come out.
Provide paper towels or approved alternative for hand drying at each handsink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed no detectable sanitizer in the 4-comp sink where an employee was actively doing dishes. Sanitizer was connected and the container was not empty, but sanitizer was not mixing properly through the system. Have Ecolab service immediately.
Corrected during inspection (CDI) - sanitizer container was disconnected & a sanitizing solution was manually mixed - continue this until system repaired. Do this for wiping cloth buckets as well, ensure that employees are checking concentration frequently.
Maintain sanitizer at correct concentrations when being used to sanitize. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed the following items on the make line holding over 41F: queso fresco (54), pico (46), guacamole (45), cabbage (47) & queso fresco in the reach in at 45. Since items turn over so quickly, establishment can operate, but should keep minimal items in cooler when not busy. Also observed that Who is Kaiser (51), tomatillo (48), Light My Fire (46) were all holding over 41F on the salsa bar. Switch items every 6 hours, repair cooler.
VERIFICATION REQUIRED on 7/1/19.
TCS foods held cold shall be held at 41F or below. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-201.11 Separation-Storage - P - Observed a bucket of sanitizer stored on the counter next to the handwashing sink behind the register. There are boxes of tortilla chips next to this bucket & the papers used to line the chip baskets are stored under the bucket. Also observed a bucket of sanitizer on the counter next to the to the tortillas & handsink on the make line.
CDI - buckets moved to a bottom shelf where contamination of food & equipment could not occur.
REPEAT.
Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
3-501.15 Cooling Methods - PF - Observed tomatillo salsa cooling in the walk in at 50F. Salsa was in a larger pan, about 6" deep, covered & not being stirred - did not cool in 30 min. Salsa was put in an ice bath, lid was removed, & it was stirred. Cooled to 44 within 20 min. Observed corn salsa cooling in the walk in - shallow portions, metal pans, but covered with plastic & lids. Lids removed & salsa stirred. It cooled from 47 to 43 in 30 min.
Recommend keeping the canned tomatillos in the walk in so when it is made, all ingredients are cold. Keep lid off containers until fully cooled to 41F.
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.
4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF - Observed that make line & salsa bar are not holding temperatures properly. These two units are critical to facility operation & must be repaired ASAP. VERIFICATION REQUIRED by 7/1/19.
Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-Jewelry - C - Observed 2 food employees wearing items on their wrists - bracelets on one employee & a watch on the other. Remove wrist jewelry when acting as a food employee.
Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C - Observed soil & residue built up on the shelves in the walk in cooler, on the caulk behind the 3-comp sink, the sanitizer & soap lines behind the 4-comp sink & wheels of equipment under the hood. Clean items. REPEAT but much improved.
Non-food contact surfaces shall be cleaned at a frequency that precludes an accumulation of soil & residue. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C - Observed some holes in walls that need to be filled. Observed missing & low grout throughout the kitchen. Re-grout floors - REPEAT.
Physical facilities shall be kept in good repair.
6-501.12 Cleaning, Frequency and Restrictions - C - Observed soil & residue build up around corners & doorways, in the low grout areas, on the surface & edges of the mop sink, and on the sides of the walk in cooler. Observed residue under the make line, in the corner. Clean areas.
Physical facilities shall be cleaned as often as necessary to be kept clean. REPEAT but improved. |
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