| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed hand washing sink in men's bathroom with no hand washing sign posted. Sign given during the inspection. |
|
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 salsa from last night stored on prep station upon arrival at a temperature of 76F Salsa was discarded during the inspection. (CDI) |
|
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 scrambled eggs kept on hot holding unit at a temperature of 128F. Eggs were discarded during the inspection. (CDI) |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items such as lettuce, pico de gallo, cabbage, salad mix, cheese, and shelled egg all above temperature threshold. Foods n between 42-45GF were cooled using walk in unit. Foods above 45F were discarded during the inspection. (CDI) |
|
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 Ensure that salsa is cooled in smaller portions using stirring wands with ice bath and rapid cooling equipment. Do not leave salsa on prep station over night to attempt to fully cool. Salsa was discarded. (CDI) |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests - C Observed at least 5 roaches in different locations throughout facility including dish area, cook line, wall beside drink machine, and prep station. Be vigilant efforts to control the spread of pests. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked. Pyramid stacking method shown during the inspection. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed reach in unit in front of the house with half the gasket channel torn off. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in women's bathroom. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open. Work with neighboring stores and food establishments to maintain tight fitting dumpsters. |