| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
No |
3-203.12 Shellstock, Maintaining Identification (Pf) Observed no shellstock tags. PIC stated that it was discarded. EHS relayed that the tags have to be kept with the box until empty. Once empty, the tag must be kept, with date last shellstock was sold written on tag, and kept in chronological order for 90 days. VR required. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A) (1) Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Separate raw animal foods from redy to eat foods and washed and unwashed fruits and vegetables. -P. Observed cut lettuce stored under raw meat. CDI Item moved to another location, in correct storage order. Repeat |
|
20
|
1.50
|
Proper cooling time & temperatures |
No |
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 queso that was prepared yesterday still actively cooling, past the 6 hour window. PIC Voluntarily discarded. VR required |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Maintain TCS foods in hot holding at 135F or above. Observed several items that were to be held hot, being held on top of hot wells. CDI Rice and queso that had been reheated 1 hour prior were reheated quickly to 165F. White rice was voluntarily discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 (A) (2) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Maintain TCS foods in cold holding at 41F or less. Observed two tall RIC holding ambient and TCS items above 41F for an undetermined amount of time. Raw meat was under 45F and was moved to another RIC. All other prepared TCS items were voluntarily discarded. VR required. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Observed cooked peppers and pico made the day before with no date mark. CDI PIC date marked items. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
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 removed the heat. Observed several large, deep well containers with lids secured of queso prepared the day before that was still actively cooling, holding above 41F. CDI PIC voluntarily discarded. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
Yes |
3-304.12 In-Use Utensils, Between-Use Storage (C) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair. Observed two tall RICs holding ambient and TCS items above 41F. Repair or replace. |