| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) - Opened employee soda cans (no lids) stored on flip-top cooler at make line. Employee stated beverage is kept there for consumption while working in kitchen. Employees shall eat, drink, or use any form of tobacco only in a designated area to prevent cross-contamination. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles. Corrected - education provided and beverages relocated to designated area. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 - Hand Drying Provision (Pf) - No paper towels provided at hand sink in warewashing area. Provide paper towels, or an approved alternative for hand drying at each hand sink. Corrected - paper towels supplied. Repeat but improvement noted, therefore points reduced. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization Temperature, pH, Concentration and Hardness (P). Sanitizer in 3-compartment sink measured <10 ppm. Employee stated water is added to chlorine solution from mixing system and mixed in sink basin for equipment/utensil sanitation and sanitizer buckets. Chlorine concentration tested directly from mixing system at 3-compartment sink measured >200 ppm. High-temperature dish machine producing correct sanitizing temperature. Maintain sanitizer at correct concentrations when being used to sanitize. Establishment must verify mixing system is functioning properly by routinely testing with test strips. Mixing systems are designed to deliver proper sanitizer concentration without additional water. Temporarily corrected. PIC instructed employee to hand-mix chlorine sanitizer and test concentration with strips. VERIFICATION REQUIRED WITHIN 3 DAYS. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Mole and red sauce at 75°F in oven. Sautéed onions and peppers at 106°F in container stacked over another container in warmer. All items held over 2 hours. Maintain TCS foods in hot holding at 135°F or above. Corrected, education provided and items voluntarily discarded. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf). Cooked nopales in flip top 1; and hot dogs and queso fresco in 1-door reach-in cooler without date marks/labels. PIC state items prepped/opened yesterday. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hours. Corrected, items labeled. Repeat.
.
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P). Diced tomatoes and sliced tomatoes dated 4/2, cut lettuce dated 3/30, and posole dated 3/21 in flip top 1. Chipotle dated 3/24 in flip top 3 bottom. Shredded chicken in flip top 1 bottom and red sauce in flip top 3 bottom without date marks/labels. PIC unsure of prep date for chicken, red sauce. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. Corrected, voluntarily discarded. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf).Cooked chicken at 112°F, cheese dip x2 at 123°F, and BBQ stock at 110°F cooling on dry goods shelf. Cooked rice cooling in 2-door reach-in cooler, tightly covered with plastic wrap. Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Once foods drop below 135°F they must be actively cooled using approved methods. Approved methods include: ice wands, ice baths & stirring, shallow metal pans on a speed rack in the walk-in cooler or freezer, blast chiller with probe inserted into food and turned on to cool, adding ice as an ingredient, etc. Corrected, items in shelf moved to walk-in cooler and rice vented. Repeat. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises. Unopened dry goods and canned items stored in outside unit, several boxes stored on floor; unit not included in approved permit plans: shall be protected from contamination, in a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations. Soiled/wet wiping cloths on prep surfaces. Hold in-use wiping cloths in sanitizer between uses. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Cleaning needed on cooling equipment interiors, exteriors, and gaskets throughout. Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris so that proper sanitization can occur. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 System Maintained in Good Repair (C). Leak at hand sink in warewashing area; shall be maintained in good repair. One faucet at 3-comp sink not operational. Repeat. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating/drinking/smoking. Employee personal items (coats, keys, purses, speaker, chargers) stored in flip-top coolers, reach-in coolers, and on shelves throughout establishment. Provide designated location for employee food and for eating and drinking. Label all employee food and store below and away from establishment food. Repeat. |