| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented - P,PF- Observed hair in hot hold steak. CDI- PIC voluntarily discarded the item. |
|
13
|
0
|
Food separated and protected |
No |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Observed cut limes in expo window uncovered. PIC covered item. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed ham (50F), green salsa (50F), red salsa (50F) and pork (48F) all above 41F. PIC voluntarily discarded all TCS foods above 41F. A VR will occur no later than 9/10/19 to ensure all TCS foods are cold held at 41F or below. Inspection history shows this violation to be out of compliance for several inspections. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf- Observed green and red salsa placed on a 4 hour TPHC. However, PIC was unable to provide proper written procedures. A VR will occur no later than 9/10/19 to ensure PIC provides proper written procedures. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed two non functional thin probe thermometer on the unit during the inspection. PIC could not provide a functioning thin probe thermometer during the inspection. A VR will occur no later than 9/10/19 to ensure a thin probe thermometer is provided during the units operation. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies throughout the unit. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed cold holding equipment, hot holding equipment, and cooking equipment in need of cleaning due to food debris and grease residue build up. Clean as often as needed to prevent and reduce the build up. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- Observed no hot water on the unit at the start of the inspection. CDI- PIC provided hot water by the end of the inspection after making adjustments to the hot water heater. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- Observed walls and floors of hard to reach areas in need of cleaning due to food debris build up. These areas are underneath and behind equipment. Clean areas as often as needed to help prevent and reduce the debris build up. |