| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- REPEAT- Observed several soiled containers stored in the hand sink. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- REPEAT- Observed raw shrimp stored above RTE foods in the reach in cooler. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. |
|
19
|
1.50
|
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 peppers (123F), grilled onions (119F), steak (132F), cow head (112F), and rice (99F) all below 135F. CDI- PIC reheated the items to at least 165F. See temp chart. |
|
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- REPEAT- Observed pico (51F), motza cheese (50F), ham (45F), cut tomatoes (50F), beans (50F), hot dogs (48F), red salsa (48F), green salsa (49F), and beef (48F). CDI- PIC voluntarily discarded all TCS foods above 45F. PIC was able to place the ham on a 4 hour hold time. EHS observed prep unit functioning at 43F. PIC has a reach in cooler functioning well. NOTE: PIC was provided with a new TPHC form. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - REPEAT- Observed wiping cloths stored in sanitizer at 0 ppm Cl. PIC provided Cl at 100 ppm Cl for the wiping cloths.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed in use wiping cloth bucket stored on the floor. |
|
41
|
0
|
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 several knives stored in between dirt and food debris equipment and walls. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.16 Nonfood-Contact Surfaces - Observed cloths being used under cutting boards. Cloths are absorbent and not easy to clean. Ensure all non food contact surfaces are smooth, easy to clean, and non absorbent.
4-501.11 Maintain equipment in good repair. - Observed prep nit functioning at 43F. Ensure equipment is maintained in good repair to keep TCS foods at or below 41F. |
|
47
|
0.50
|
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 all cold holding, shelving, and cooking equipment in need of cleaning due to food debris and grease residue. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed water outlet not in use and not protected. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- Observed floors and walls of hard to reach areas in need of cleaning due to food debris and grease residue build up. Hard to reach areas are behind and underneath equipment. Clean areas as often as needed to prevent and reduce the build up. |