|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFM on site during first 40 min of inspection. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm chlorine sanitizer at bar dish machine. CDI: All glassware to be washed in the main dishwasher in the back.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans with sticker residue stacked upon one another. CDI: Pans removed for washing. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed onions reheating after 3 hours still at 120F. CDI: Product voluntarily discarded. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 many food items cooling below proper rates or that were outside of the proper cooling parameters throughout facility including but not limited to refried beans, pickled onions, cut lettuce, Chile rellenos, chili gravy, and rice. CDI: Items outside of the cooling windows were voluntarily discarded. Others were put into shallower pans and placed into the blast chiller. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items throughout facility holding above 41F on the line including but not limited to cut lettuce, cut cabbage, shredded cheeses, mixed vegetables, and potatoes. CDI: All products voluntarily discarded. REPEAT VIOLATION |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 several items date marked from more than 7 days ago including but not limited to black beans (7/1,7/2), chorizo (7/1), chili sauce (6/26,7/1), and hot-pickled onions (7/2). CDI: All items voluntarily discarded. REPEAT VIOLATION
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 hot-pickled onions with no date mark in the prep top. CDI: Product was voluntarily discarded. REPEAT VIOLATION |
|
31
|
0
|
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 several items cooling in walk in cooler while tightly covered and/or in deep pans including but not limited to refried beans, rice, lettuce, chili gravy, and pickled onions. CDI: Products rapidly cooled in the blast chiller if from less than 4 hours ago. Refried beans and rice were voluntarily discarded. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean. |
|