| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed one container of raw chorizo stored above rice in small reach unit on line. CDI- item relocated to bottom shelf. Points not escalated due to only item being out of compliance today. |
|
20
|
1.50
|
Proper cooling time & 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 Roja at 95F in walk in cooler in cooling process for approximately 4 hours. CDI- salsa discarded.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed molajete sauce 71F in deep covered container in walk in cooler. One hour later product was still at 71F. Product was within 4 hour cooling parameter. CDI- PIC placed product in ice bath in food prep sinks uncovered and stirred product to facilitate cooling. |
|
22
|
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 fish, shrimp and guacamole in large prep top unit holding at 43-44F. Observed habanero sauce at server side expo station at 56F and salsa in front server area 49F. CDI- fish, shrimp and guacamole placed in walk in cooler. Ice added to habanero and salsa. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of cooked mushrooms and one container of soft cheese past 7 day expiration. CDI- PIC voluntarily discarded both items. Points not escalated due to noted improvement and all other products in date. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Observed containers of grilled pineapple in walk in cooler tightly covered. Observed large covered containers of molajete sauce cooling in walk in cooler. CDI- lids removed and/or items placed in ice baths. |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed one vacuum package of raw salmon completely thawed in reach in unit on line. CDI- package was cut open. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one dirty towel on prep surface. Observed bucket of sanitizer with towels less than 200ppm quat. CDI- bucket was emptied and refilled with clean sanitizer at proper concentration. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed fryer baskets with broken/bent metal.
4-501.11 Maintain equipment in good repair. Observed rusted shelves in walk in cooler and rusted shelves under prep tables.
4-101.19 Non-food contact surfaces shall be smooth and easily cleanable. Observed shelves under cook grill lined with aluminum foil. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-603.12 Food debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed dish washing area with many dishes stacked at 3 comp sink and dish washer area. Flow from dirty to clean for processing utensils is difficult to maintain with current set up and space limitations. More shelving is needed to store dirty utensils prior to cleaning and for storage of clean utensils. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed general cleaning needed for non-food contact surfaces throughout including side of refrigerator next to fryer, sides of fryers, shelves under cooking equipment, shelving in walk in cooler etc. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Backflow prevention device needed at can wash where hose with continuous pressure spray nozzle is attached. CDI- nozzle removed. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings shall be maintained in good repair. Observed floor tiles broken and or missing throughout entire kitchen. Observed metal floor in walk in cooler peeling up and not secure. Observed wall above prep table damaged.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed general cleaning needed of floors and and walls thought out. |