| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef product stored directly on top of cooked chicken broth in RIC. CDI - Beef relocated. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed empanadas holding around 110F. CDI - Time stamps placed on all empanadas for today. Added to TPHC procedures for hot items. |
|
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 a variety of empanadas holding above 41F in display case; see temp chart. CDI - Time stamps placed on items today. PIC is not going to hold TCS food in display case moving forward.
Observed house salsa holding in low RIC above 41F. Observed red pepper sauce and chimichurri sauce holding at room temperature for self service. CDI - All discarded. Sauces for self service will be placed on TPHC - Document provided. |
|
21
|
1.50
|
Proper date marking and 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 house salsa date marked for longer than 7 day window. CDI - Discarded. PIC will date mark for 7 days moving forward. * Points kept the same, due to date marks placed on all items today* |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed burritos held using Time as a Public Health Control. Facility has not obtained written procedure. CDI - EHS provided written procedure and completed with PIC on site during inspeciton. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Chemical bottle without identifying label. CDI - PIC labeled it for detergent solution.
7-204.11 Provide sanitizer at correct concentrations -P Quat sanitizer provided at sink dispenser at 0 ppm and no refills for bottle. CDI - Bleach provided for sanitizing. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Female and male employees at front counter handling food and making drinks without hair restraints. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wiping cloths held in quat sanitizer at 0 ppm. Buckets dumped. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Gasket at upstairs flip top beginning to split. Repair/replace as needed. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Air filters on outside of ice machine in need of cleaning. Gaskets on flip top in need of cleaning. |