| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee go from slicing cooked chicken to hand dispensing raw chicken and beef to hand dispensing RTE vegetables and cooked beef at cook line. CDI - PIC educated food employee about making sure all tasks are clean tasks while wearing the same gloves. Once raw meats are hand dispensed, hand washing and glove change is required. -1.5-
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed food employee hand dispense raw beef and chicken then dispense raw vegetables throwing the remaining vegetables back in bin with RTE vegetables. CDI - PIC cooked all parts of dish above 165F. |
|
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 plastic pans stored on drying shelf with sticker residue present on the outsides of stacked pans with residue touching the food contact of the next pan. CDI - PIC separated soiled pans and re-washed them. PIC educated dish washer to remove stickers prior to washing pans. -1.5- |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cold holding salsa and tamarind juice in cold make table at 47F during service. CDI - PIC voluntarily discarded and placed cold product in service. Monitor cold make table to ensure it is keeping cold foods cold. -0- EHS educated PIC today about temperature change from 45F to 41F on January 1, 2019. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 horchata and salsa cooling in reach in coolers without active stirring in 5 gallon buckets. CDI - Items placed in freezer to cool for at least one hour prior to putting in reach in cooler. -1- REPEAT |
|
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 unlabeled working containers of sauces and spices at cook line and salsa station. -0- |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed self closure off the back door and back door ajar throughout the whole inspection. -0- |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no food employees preparing and plating food while wearing hair restraint. -0- |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
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 serving spoon touching lettuce and yellow rice at cook line at beginning of inspection. -.5- |
|
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 wet nested plastic pans stored over 3-comp sink on drying shelf. REPEAT-.5- |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed the following items still non-compliant from transitional permit list:
These items are non-compliant and shall be corrected prior to issuing a full permit:
1. Install a splash guard to the far right at the 3-comp sink.
2. Caulk and seal the gaps at all sinks to the walls.
3. Handles on the prep sink behind the handsink in the kitchen are pitted.
4. Missing drip pan in hood.
7. Missing vent cover in men's room at the ceiling.
THESE ITEMS MUST BE CORRECTED PRIOR TO END OF BUSINESS ON 11/28/2018. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 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. Observed missing ceiling vent in men's restroom and water damaged ceiling tiles in restrooms. -.5- REPEAT |