| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General Comment:
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drinks stored on back prep table. CDI: relocated to bottom shelf. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
Yes |
Repeat:
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed 2 to 3 tags not stored in chronological order. Much improvement has been noted since previous inspection. CDI: tags put in order.
VR by 4/20/19 |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
Repeat:
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produce in boxes stored above ready to eat foods and veggies inside walk-in cooler. CDI: storage order corrected. |
|
18
|
1.50
|
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 a large container of tomato sauce that had been made with whole tomatoes, diced up, mixed in sauce, and boiled the night prior at 51F inside walk-in cooler. CDI: sauce was voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
Repeat:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside walk-in cooler beef tongue, tripe, beans, queso, salsa, pupusas, and baked chicken between 43-45F (see temp chart). Observed green and red salsa inside reach-in at 42F. Observed salsa inside Pepsi grab and go cooler at 45F. CDI: discussed adjusting temperature on cooler thermostat. Voluntary discard on products. Improvement noted since last inspection.
VR by 4/20/19 |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General Comment:
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 inside walk-in cooler beans made yesterday not dated, pupusas with incorrect date made Sunday, baked chicken made yesterday without date. CDI: all items were properly dated. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat:
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 container of tomato sauce made yesterday cooling improperly inside walk-in cooler with lid on. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
General Comment:
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometers missing from walk-in cooler, reach-ins, and prep coolers. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
Repeat:
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed drink mix and beef stored on the floor inside walk-in cooler. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat:
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on fan covers and shelving inside walk-in cooler. Observed build-up on hood system at front and back cooking areas. |