| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P Observed raw chicken next to raw hamburgers in lowboy under prep table. Observed raw hamburgers next to cooked chicken tenders in lowboy. Observed cooked onions above raw carne asada meat. Separate foods to protect and prevent cross contamination. CDI-PIC moved cooked onions into WIC. Create designated areas for lowboy separation. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
TCS foods shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. P Observed raw carne asada in lowboy prepped today around 30 mins before inspection temped at 44 F. CDI-PIC removed carne asada and placed in WIC to cool to 41 F. Be sure foods are cooled to 41 F or below. Points taken for cooling method violation due to cooling time parameters were met. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P Observed white cheese dip in steam table temped at 121 F. CDI- PIC reheated cheese dip to 165 F. Be sure foods are maintained at 135 F or above for hot holding. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)- Multiple items in RIC (i.e Beer cheese, pasta salad, wings, and 2 containers of jalapeños poppers) temped above 41 F (see temp chart). CDI-PIC voluntarily discarded all items. Temperatures were due to RIC being out of temperature. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition: 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 in RIC (original sauce) dated 10/31. Be sure food is discarded after time/temperature window has expired. All other date markings were in compliance. No points taken during this inspection. CDI- PIC voluntarily discarded. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf) Observed RIC ambient temp on gauge was reading 36 F. Observed multiple food items in RIC temped above 41 F. EHS thermometer showed 47 F. EHS informed PIC that service needs to be requested for RIC. PIC states that equipment was fairly new, and will contact someone to come out, service and adjust temperature.
// CDI- PIC cleaned coils during inspection RIC was observed at 40F at the end of inspection. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C)- Food containers observed wet nested. Equipment must be fully air dried before stacking to prevent microbial growth. Observed dishes wet stacked. Ensure proper air drying before stacking. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)- Observed refrigeration gaskets throughout establishment needs cleaning. Keep Clean. REPEAT; half points due to improvement. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 - System Maintained in Good Repair: Maintain a plumbing system in good repair. Observed minor leak in 3 comp sink handle. Observed minor leak underneath prep sink in prep area. REPAIR. REPEAT.
5-203.13 - Service Sink: At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. Toilets and urinals may not be used as a service sink. Observed no mop sink in establishment. PIC states no mop sink has been in the establishment. PIC states that mop buckets are filled by sprayer in three compartment sink and mop water is dumped outside. NEED A DESIGNATED AREA FOR DISPOSAL OF MOP WATER.
---- During report type up EHS spoke to Owner and stated that service sink is located in corner and hose is being stored on wall. Ensure all employees use service sink for mop water disposal. Educate employees on mop disposal for water and where to fill mop water. EHS may follow up on this matter. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: 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. Observed corners, walls, and ceilings in need of cleaning. REPEAT.
6-201.16 - Wall and Ceiling Coverings and Coatings: Wall and ceiling covering materials shall be nonabsorbent, light colored, and attached so that they are easily cleanable. COMMENT: Observed ceiling tile missing above WIC. EHS recommends adding cover to prevent pest into establishment. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition (C)- Ventilation observed with excessive buildup (fan in dry storage area and ceiling vents in prep area). Detail clean to prevent possible contamination.
6-403.11 - Designated Areas: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Observed cup under prep table. Designate areas for employees for personal items. |