| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in handsink on line. CDI: Sink cleaned. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed plate thermometer would not get above 152F. CDI: Repair person reset machine and the machine was then hot enough. Plate thermometer was over 160F. |
|
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 sauces and salsas throughout walk in and in ice baths cooling below required rates including salsa verde, posole base, red table sauce, and enchilada sauce. CDI: Products rapidly cooled by separating onto thin pans.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed several products including green table sauce, brisket, salad, and al pastor cooling below required rates. CDI: Products separated for cooling. Green table sauce voluntarily discarded. |
|
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 several items above 41F but at or below 45F in prep top coolers. CDI: Products will be used within 4 days, per PIC. Observed compana sauce holding above 45F. CDI: Product voluntarily discarded. Observed gringo sauce on table tops in dining room. Based on recipe, product must remain cold unless a product assesment confirms it is not TCS. VERIFICATION REQUIRED |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 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 Observed many TCS sauces date marked as prepped 7/28. Observed gringo sauce date marked CDI: Sauces voluntarily discarded. Observed tamales date marked 7/31 in walk in cooler. CDI: Tamales voluntarily discarded.
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 no date marking on many items throughout facility. Observed pastor and brisket date marked 8/7 when they were cooked on 8/6. CDI: Items with no date voluntarily discarded. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
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 no time marked on butter, jalapenos, or onions that PIC stated are held on TPHC. Observed no written procedure for any of the hot held items that are marked for TPHC, the jalapenos, the butter, or the onions. Observed red and green table salsa procedures state that if product is 41F and below it can be saved. Once an item is placed on TPHC, the product must be discarded regardless of temperature. VERIFICATION REQUIRED REPEAT VIOLATION |
|
23
|
1
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure on the menu. Items are properly asterisked, however only reminder portion of consumer advisory is in place at the bottom of the menu. VERIFICATION REQUIRED REPEAT VIOLATION |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-207.11 Store labeled, employee medications to prevent contamination. -P Upon arrival observed employee prescription medicines stored on prep table at fryer station. CDI: Medication relocated. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 several sauces and food items cooling in deep, covered containers in walk in cooler. CDI: Some products voluntarily discarded and some rapidly cooled in smaller portions on ice and with an ice wand. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed various white granulars unlabeled in kitchen and at bar. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient - P Observed bar syrups and juices stored in ice. CDI: Items removed. Products do not require refrigeration.
3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee purse stored on shelf above prep area and touching squeeze bottles. CDI: Purse relocated. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on cook line. CDI: Cloths relocated to dish area. REPEAT VIOLATION |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
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 gaskets of reach in coolers and cooler drawers. REPEAT VIOLATION Previous issue corrected. |