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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
| | Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
6-301.11 Handwashing Cleanser, Availability Pf. No hand wash soap readily available at hand sinks C and E. Handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Verification required within ten days. |
|
15
|
1.50
|
Food separated & protected |
No |
Yes
|
Yes |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation - (P). In walk in cooler A, observed three large working containers of raw chicken stored on top shelf above ready to eat foods including ground steak, asada, and pulled chicken. In dry storage room and on dry storage rack, observed bags and containers of dry food left open while not in use. FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, preparation, holding, and display
(2) separating types of raw animal FOODS from each other during storage, preparation, holding, ( P)
(3) Cleaning EQUIPMENT and UTENSILS and SANITIZING
(4) Storing FOOD in packages, covered containers, or wrappings; (C)
(5) Cleaning HERMETICALLY SEALED CONTAINERS of FOOD of visible soil before opening; (C)
(6) Protecting FOOD containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (C)
(7) Storing damaged, spoiled, or recalled FOOD in a separate labeled area
(8) Separating fruits and vegetables, before they are washed |
|
23
|
1.50
|
Proper date marking & disposition |
No |
Yes
|
Yes |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking - PF. REPEAT. In the walk in cooler C and in 2-door glass reach in cooler, observed prepared foods held more than 24 hours with no date mark. Ready to eat, potentially hazardous foods kept in the establishment more than 24 hours past opening or preparation shall be date marked using date of prep/opening as Day 1. Date marking on container should be either a preparation date, or a consume-by date. Verification required within ten days. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - (C). REPEAT. In dry storage closet and on a few vendor shelves, observed bags and working containers of dry foods without common names of food. Food Storage Containers, Identified with Common Name of Food- Except for containers holding FOOD that can be readily and unmistakably recognized , working containers holding FOOD or FOOD ingredients that are removed from their original packages shall be identified with the common name of the FOOD. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected - (C). Front and back doors open during food preparations. Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:
(1) Filling or closing holes and other gaps along floors, walls, and ceilings;
(2) Closed, tight-fitting windows; and
(3) Solid, self-closing, tight-fitting doors.
6-501.111 Controlling Pests- C. Observed a flies in kitchen. The PREMISES shall be maintained free of insects, rodents, and other pests. Improve pest control management. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-101.11 Characteristics - Materials for Construction and Repair - (P). Observed foods stored directly in black shopping bags including raw meat. Materials that are used in the construction of FOOD-CONTACT SURFACES shall be safe, durable, nonabsorbent, corrosion-resistant, with a smooth, easily cleanable surface and may not allow the migration of deleterious substances or impart colors, odors, or tastes to food. Verification required.
4-501.11 Good Repair and Proper Adjustment - Equipment - (C). REPEAT. Observed 14 knobs missing from cooking equipment. Also, gasket is torn on walk in cooler C. Walk in cooler C and walk in freezer is down. The condenser unit in walk in cooler D is leaking water onto floor. Equipment must be kept in good repair to ensure proper function and food protection. Replace/repair missing knobs. CDI - PIC called and scheduled for repair of walk in units.
4-205.10 Food Equipment, Certification and Classification - (C). In dry storage area next to bathroom, the Whirlpool deep freezer used by El Torito Bravo is household use only. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils - (C). REPEAT. Dry storage racks and racks in walk in coolers have dry food residue build up and rusty build up. Inside and outside of door at walk in cooler D observed with visible build up. Food strainers in floor drains observed with much build. Clean as necessary to prevent build up. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
Yes |
6-302.11 Toilet Tissue, Availability - (Pf). No tissue readily available in restroom. Supply toilet tissue at each toilet in the facility. Verification required within ten days. |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113 Covering Receptacles - (C). REPEAT. Observed sliding doors left open on green dumpster unit. To prevent attraction of pests, keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. Keep lid closed on grease receptacle.
5-501.115 Maintaining Refuse Areas and Enclosures - (C). Observed much greasy waste build up on ground. Areas and enclosure for refuse, recyclable, or returnables shall be maintained free of unnecessary items, and clean. 5-501.11 Outdoor Storage Surface - (C). Dumpster stored directly on ground. An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped enough to drain to prevent the collection of surface water. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - (C). REPEAT. Paper towel dispenser next to sink G is inoperable and paper towel dispenser for hand sink C is broken/missing. In walk in cooler D, ceiling tile missing in bathroom. Corner guard in dish pit is separating from wall. In prep room A, ther is a whole in the wall beneath the hand sink. Floors in walk in cooler C separating. Floors have pitting/damage throughout. Ceiling and walls have peeling paint. Several light fixtures at hood need repair. 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.
6-501.12 Cleaning, Frequency and Restrictions - (C). Floors throughout kitchen especially in corners, behind/under equipment, and in walk in coolers have build up. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Clean floors
6-501.16 Drying Mops - (C). In main kitchen, observed mop stored in mop bucket with soiled water while not in use. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - (C) REPEAT. In walk in cooler B, there is much dusty build up from condenser fans. Clean as necessary to prevent build up, accumulation, discharge and contamination of food and food equipment. |
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