| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employees leave cook line, one handle a personal cell phone and one handle a broom, both returned to cookline to resume food handling without washing hands. CDI- Employees were corrected, washed hands and put on clean gloves. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks. -Pf Women's restroom has tempering valve not allowing water to reach min. 100 degrees. Have water adjusted. Will follow up within 10 days that hot water is available at handsink. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed employee handling raw chicken with gloves then placed hands inside working pans of salt and spices, contaminating salt and spices that could also contaminate and foods spices were placed on that have less final cook temperature than chicken. CDI- Pans of spices removed and replaced, spoons added to pans to prevent contamination. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a few pans of carnitas in walk in cooler not covered or protected. CDI- Pans covered. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed onion dicer not used today left un-clean with raw onion debris on blade and blade guard. Food contact equipment used with non TCS Foods are to be cleaned and sanitized at least within 24 hrs of use. CDI- Onion dicer cleaned. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed under grill drawer cooler with most foods observed above 41 degrees including but not limited to: raw chorizo at 50, cooked chicken wings at 50, raw hamburger at 47, raw shirmp at 58 raw chicken at 44. All TCS foods in cooler more than 4 hrs were voluntarily disposed of by PIC. Raw chicken and raw beef placed in cooler less than 2 hrs ago and observed at 41-44 degrees was moved to prep cooler to chill and hold at 41. PIC has called to have cooler serviced. Will follow up that drawer cooler is properly cold holding at 41 or below. Observed diced pico de gallo and diced lettuce just prepped 1 hr earlier acc. to PIC on make table at 45 degrees. 1/1/19. Be sure fresh prepped foods at chilled to 41 or below before cold holding as make tables are for cold holding and not designed for chilling foods. Items placed in walk in cooler and observed at 41 degrees by end of inspection. (repeat) |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 a few items cooked/ prepped yesterday with no date marking including cooked cactus, cooked chicken wings, and TCS tres leches cake soaked in regular milk. CDI- Non date marked foods voluntarily disposed of by PIC.
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 pans and squeeze bottles of TCS house made salsa verde and habanero salsas with date marking of 8 days old. Observed chicken soup in walk in cooler date marked for 8 days ago. Date mark required foods are allowed a max. 7 day shelf life. CDI- All out of date foods voluntarily disposed of by PIC. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed silver polish spray bottle chemical stored on rack with and above clean dishes. CDI- Chemical moved to chemical storage shelf. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed packaged raw beef thawing in tub of water in prep sink, water was not running. CDI- Cool water turned on at prep sink to properly thaw beef. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in under-grill drawer cooler that is having difficulty cold holding. Need to place an air thermometer in drawer cooler ASAP. |
|
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 a few working pans of dry goods not labeled. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed main cook wearing a bead bracelet while cooking. |