| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee health policy has been implemented. Employees have not been informed of reportable symptoms or illnesses. CDI- by instruction with PIC and employees. Employee health policy poster in Spanish posted during inspection. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee beverages on food prep surface near prep sink where foods were being prepared. CDI- beverages covered and relocated. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed containers of raw beef stored above cooked meats and cauliflower in tall reach in cooler. Observed container of raw shell eggs stored on top shelf of flip top prep unit above ready to eat vegetables and sauces. CDI- all items rearranged in proper order.
Also observed whole portion of raw beef thawing in food prep sink and ready to eat foods being plated/prepped on counter next to sink. Maintain better separation between raw and ready to eat foods. CDI- raw beef relocated and sink cleaned and sanitized. |
|
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 pork ribs and chicken holding less than 135F in steam table. See temperature chart. CDI- both items reheated to above 165F. |
|
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 several items in flip top prep unit holding above 41F. See temperature chart. Violation is likely due to items being removed for preparation as ambient air temp of unit was observed to be 39F. CDI- items removed and placed in 2 door reach in freezer to rapidly chill back to 41F. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed various salsas stored in glass door cooler in front area without dates. Salsas are made at other location (Ely Tortilleria) and brought to this location. Ensure that dates of preparation are being carried over from other location. CDI- salsas were dated with yesterdays date. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility cooling plantains (95F) on counter. Also observed empanada filling and tripa in tall reach in cooler (41F) cooked yesterday. Facilities permit is currently restricted from cooling due to lack of refrigeration. CDI- PIC agreed to discontinue cooler. Owner also indicated that he is the process of obtaining approval to install a walk in cooler. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed large portion of raw meat thawing in standing water in prep sink. Recommend to thaw all meats under refrigeration due to lack of prep space. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer inside flip top prep unit.
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer available. Verification required. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bag of flour unlabeled. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water available at mop sink. Verification required. |