| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed one badly dented/bulging can in dry storage shelving area. CDI: Can discarded. |
|
14
|
0
|
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 immersion mixer blade housing with minor food residue under blade during inspection. CDI: Mixer part sent to be cleaned properly. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso holding at 115F and corn puree holding at 121F in steam wells on cook line. Several other products were barely holding at 135F in same well, while other wells held product at 180F or higher. CDI: Queso and corn puree reheated to 165F and placed back into wells set at a higher temperature. REPEAT. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shrimp in cold drawer holding at 50F. CDI: Shrimp voluntarily discarded. All other cold holding temperatures were excellent and facility has an excellent grasp on cold holding requirements. Since improvement has been shown since the previous inspection, points were de-escalated. REPEAT. |
|
21
|
0
|
Proper date marking and disposition |
No |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed corn in salad unit and heavy cream in reach in with no prep/open dates. CDI: PIC had both items dated for proper prep date (06/03). |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 large plastic tub of shrimp stock cooling in walk in with a mostly melted ice wand used for stirring. Product was cooling at a rate of 0.45F per minute (0.54 required). Observed lettuce and carmelized onions freshly prepared cooling in prep units rated for holding. CDI: Products vented and placed into walk in for rapid cooling. REPEAT. |
|
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 with pans on drying rack between three compartment sink and dish machine. |
|
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 minor splits in gaskets in flip top units along cook line. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 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. Observed hand sink and three compartment sink in dish area loose from wall with damaged caulking. Ensure water using fixtures are firmly affixed to walls. |