| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness: Observed that the chlorine sanitizer dish machine tested at 0 ppm. The sanitizer was running low in the dispensing container. Maintain sanitizer at correct concentrations when being used to sanitize, which is 50 - 200 ppm chlorine. P
CDI - The PIC had the chlorine sanitizer container replaced during the inspection and the dish machine was primed; afterwards the dish machine tested around 150 ppm.
4-602.11 (E) (4) - Equipment Food-Contact Surfaces and Utensils: Observed build up on the inner panel inside the ice machine. Equipment such as ice bins and beverage dispensing nozzles shall be cleaned at a frequency necessary to prevent soil or mold accumulation. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Observed rice hot holding in the steam table at 129F in some parts, the rice was triple panned. Maintain TCS foods in hot holding at 135F or above. P
CDI - The PIC removed the extra pan and adequately stirred the rice throughout. After rechecking the rice later in the inspection the temperature of the rice had reached a minimum of 144F.
Repeat violation. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition: Observed a container of ground beef in the walk in cooler with a date mark of 6/15 and today is 6/22, which is longer than the max 7 day hold period. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. P
CDI - The PIC voluntarily discarded the ground beef. The REHS educated the PIC and food employee that cook/prep/open date counts as day 1 + 6 days = 7 days max hold period |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods: Observed a few containers of queso cooling in the walk in cooler while being stacked on top of each other and covered with lids. 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
CDI - The PIC unstacked the queso in the walk in cooler and vented their lids. |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 - Thawing: Observed a container of raw chicken and raw beef thawing at room temperature in the back room. Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. Pf. The PIC moved the raw chicken and raw beef to finish thawing in the walk in cooler.
Repeat violation for the 3rd inspection in a row. |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Observed a container of cinnamon sugar near the kitchen entrance and a seasoning shaker near the cook line that were not labeled with names. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Repeat violation. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 - Food Storage: Observed a container of chips stored on the floor near the walk in freezer and a box of lemons stored on the floor in the walk in cooler.
Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: Observed that the scoop handles for the uncooked rice and uncooked beans were touching the rice and beans.
Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Keep handles sticking up and away from food when stored inside. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 (A) - Equipment and Utensils, Air-Drying Required: Observed multiple metal ware items on the clean storage shelf that were stacked while still wet. Air dry equipment and utensils after cleaning and sanitizing. |