| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) The hand wash sink next to the ice machine had a spray bottle top stored in it. (A) A HANDWASHING SINK shall be maintained so that it is always accessible for EMPLOYEE use. (B) A HANDWASHING SINK may not be used for purposes other than handwashing. CDI - The spray bottle top was removed from the sink during the inspection. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P) Pinto beans cooling since last night were 53 degrees F and asada cooling since last night was 45 degrees F. Cooked TCS FOOD shall be cooled:
(1) Within 2 hours from 135F to 70F; and
(2) Within a total of 6 hours from 135F to 41F or less,
(B) TCS FOOD shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature.
CDI - The beans and asada were voluntarily discarded by the person in charge. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) The potatoes, rice, and cooked peppers in the steam table were below 135 degrees F. The beans in the hot hold cabinet were 86 degrees F. The rice was in a double pan which could prevent as much heat from reaching it. The potatoes and peppers are a dryer product and would benefit by having a lid on them. Except during preparation, cooking, or cooling, or when time is used as the public health control, hot TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained 135F or above. CDI - The beans and rice were reheated to above 165 degrees F and placed back into hot holding. The potatoes and peppers were voluntarily discarded by the person in charge. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) All items in the flip top cooler were above 41 degrees F (see temp chart). The ambient of this unit was 51 degrees F and by the end of the inspection was 48 degrees F. Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with the exception of EGGS shall be maintained at 41F or below. All items were placed in the unit less than 2 hours prior so were placed into an ice bath for the remainder of service. I will return within 72 hours to check that the cooler has been repaired. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf). Observed a chemical bottle with no label. Working containers used for storing poisonous or toxic materials, such as cleaners and sanitizers, taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI, PIC labeled the chemical bottle. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) Asada and beans were being cooled from the night before in very large batches. Cooling shall be accomplished in accordance with the time and temperature criteria specified under 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans;
(2) Separating the FOOD into smaller or thinner portions;
(3) Using rapid cooling EQUIPMENT;
(4) Stirring the FOOD in a container placed in an ice water bath;
(5) Using containers that facilitate heat transfer;
(6) Adding ice as an ingredient; or
CDI - These items were voluntarily discarded. REHS and PIC discussed cooling items in smaller, thinner portions going forward. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C). Squirt bottles of clarified butter, condensed milk, and water were not labeled. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles Storing (C). Observed three stacks of single-use food trays stored food contact side up.
(A) Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 6 inches above the floor.
(C) Single-service and single-use articles shall be stored as specified under (A) of this section and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Observed a torn gasket on the walk in cooler door. The rolling cart is damaged. Walk in cooler door is not self closing. The legs on the 3-compartment sink and prep sinks are rusty. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Replace gasket and rolling cart. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) Observed build up on the outside of some equipment, on the gaskets to coolers, and on the non-food contact partition in the ice machine. NONFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat. Observed leaking faucet fixture at the three compartment sink. A PLUMBING SYSTEM shall be Maintained in good repair. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) The corner guard next to the back hand sink and the corner guard beside the outside of walk in cooler door both need to be reattached - there are gaps in this area. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair. |