| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed spoon and food debris at hand wash sink in kitchen. CDI, debris and spoon removed. EHS explained to PIC that sink is for hand wash only. |
|
14
|
1.50
|
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 soiled plates stored as clean. CDI, items removed for Wash/Rinse/Sanitize. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed chicken at 91F. PIC states chicken was cooked at 11AM and placed in walk-in to cool. Observed chicken not reach 70F in two hours. CDI, voluntary discard by PIC. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meat empanadas hot holding below 135F. CDI, voluntary discard by PIC. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chorizo, lettuce, and raw beef cold holding above 41F. PIC states chorizo and beef are left on counter for easier access instead of opening and closing cooler doors during lunch rush. PIC states lettuce was not cooled to 41F before placing in prep top. PIC states foods were prepared today. CDI, foods moved to walk in to cool. Foods reached 41F by end of inspection. EHS discussed possible solutions with PIC regarding cold holding during lunch hour. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 cooked chicken and pork cooling in covered bus tubs. PIC states chicken was cooked at 11AM and pork at 1PM. PIC states foods are placed in shallow pans and cooled at ambient temperature until 135F is reached. Foods are then placed in bus tubs, are covered, placed in walk in freezer then transferred to walk in cooler to finish cooling. PIC states temperatures are not monitored during cooling. CDI, chicken discarded and pork reduced to smaller portions and placed in shallow pans. |
|
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 no thin probe thermometer at facility. Verification required. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer concentration for wiping cloths at 0 ppm. CDI, buckets refilled with sanitizer. Observed concentration at 50 ppm. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 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. Observed utensils stored in water at 95F. CDI, water reheated to 135F. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers and metal bowls wet stacked. |
|
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 grease build up at hood vents. Need cleaning. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone charging at food prep area. |