| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P): Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. Observed raw al pastor sitting on rack in WIC with salsa roja. CDI, PIC moved raw meat to a bottom shelf upon request. Repeat. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 - Equipment Food-Contact Surfaces and Utensils (P): Clean the equipment and utensils used with TCS foods as required to avoid contamination. Observed microbial growth on flashing of ice machine. Clean frequently to prevent the accumulation of growth and contamination of food. CDI, PIC cleaned flashing upon request.
4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness (P): Maintain sanitizer at correct concentrations when being used to sanitize. Observed establishment has no sanitizer made up during inspection. CDI, PIC made sanitizer solution upon request. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.15 - Cooling (P): Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. Observed curtido in RIC at 44F. Asked PIC when curtido was made with the response of last Thursday, 5/14. Container is deeper than 2" and was filled to the lip of the container. CDI, PIC discarded upon request. Ensure TCS items are portioned in containers no deeper than 2" to promote proper cooling and prevent the growth of bacteria. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed items with the wrong date marking labels for product that was prepared yesterday. CDI, PIC was able to provide correct date of preparation, and items were labeled with the correct date. Ensure employees are removing old labels and labeling with new and current date marking sticker. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
3-501.15 - Cooling Methods (Pf): 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. Observed rice in the cooling process at 127F. Asked PIC to transition container to WIC to facilitate cooling and to ensure employees are keeping temps to ensure items are moved to WIC once TCS items reach 135F and the cooling process officially begins. Observed rice cooling with tight lid. Rice was at 173F but lid was moved to allow venting of TCS foods. Observed items cooling in lexane containers greater than 2". Items should be separated into shallow pans with product not exceeding 2" to ensure foods are cooled evenly and prevent the growth of bacteria. Will verify portioning out TCS foods for cooling in 10 days. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working bottles of oil without label. Label. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: 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 scoop in bulk dry storage container with handle laying in product. Remove to be washed, rinsed, and sanitized. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. Observed multiple gaskets throughout kitchen and the doors of the prep cooler in need of cleaning. Repeat. |
|
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 pipe under 3-comp sink dripping water. Repair. Repeat. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 - Maintain Refuse Areas and Enclosures: A storage area and enclosure for refuse, recyclable, or returnables shall be maintained free of unnecessary items, and clean. Remove the wooden and plastic shipping boxes as soon as you can to prevent harborage area. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
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 employee water bottles and beverages on equipment throughout establishment. Ensure employees store personal items in designated location to prevent contamination of food, equipment, etc. Repeat.
6-501.14 - Cleaning Ventilation Systems, Nuisance and Discharge Prohibition: Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed HVAC returns with dust accumulation in food preparation area. Clean vents and ensure filters are changed frequently. Repeat. |