| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel at hand sink by grille. CDI, dispenser refilled by PIC. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled plates, bowls, knives, and stacked metal containers with sticker residue. CDI, items removed for Wash/Rinse/Sanitize.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentration at 3 compartment sink at 50 ppm. PIC made service request and states facility will use dish machine to clean utensils until sanitizer dispenser is repaired. Verification required. |
|
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 container of tamales at 44F. Observed date mark of 5/26/21 on tamales. CDI, items discarded by PIC. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken hot holding below 135F. CDI, item discarded by PIC. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed carnitas, carne asada, black beans, and refried beans cold holding above 41F. PIC states carnitas and carne asada were cooked today and were at 39F when placed in cooler drawer. PIC states beans were 41F earlier today. PIC states carnitas and carne asada were probably left out too long. Observed date mark of 05/23/21 on beans. CDI, carnitas and carne asada placed in walk in to cool and beans discarded by PIC. Proteins reached 41F by end of inspection. |
|
31
|
0.50
|
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 tamales and raw shrimp cooling in deep containers. PIC states foods should have been cooling in smaller portions. CDI, tamales discarded by PIC and raw shrimp moved to walk in freezer to cool after reducing portions. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of tortillas stored on floor in dry storage. CDI, items relocated off the floor. |
|
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 metal containers wet stacked. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease build up at hood vents. Need cleaning. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no back flow device at mop sink. Verification required. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
Repeat: 5-501.115 Maintaining Refuse Areas and Enclosures - C Observed refuse and broken glass bottles around dumpster. Need cleaning. |