| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 A,C, C (1,4,16),- Demonstration: PIC shall demonstrate knowledge by being a certified food protection manager. Establishment does not have a someone with ServSafe and was not able to answer all the question asked by EHS. They also had priority items marked. Due to this points for this section has to be taken. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager.
-EHS observed no certified food protection manager present during the time of the inspection. Certified Food Protection Manager must be present at all times of operation. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Food shall be protected from cross-contamination by separation during storage, preparation, holding, and display. P
-EHS observed a container of raw seasoned chicken being stored on top of a container of cooked food. Raw chicken is to be stored on the bottom shelf of refrigeration, per the order of cook temperatures. Chicken was moved during inspection. CDI |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-601.11 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf
-EHS observed numerous dishes from the kitchen with food debris on them. Dishes were pulled from use and placed among other dirty dishes at the 3 vat sink. EHS will return within 10 days to verify that these dishes are more thoroughly cleaned. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14 Cool TCS foods within 4 hours or less if prepared from ingredients at ambient temperature. P
- EHS found 3 products that had been placed into the walk-in cooler hot the day before (a bus tub of cooked pork, a pot of beans, and a pot of menudo) that were still off temperature as of this morning. Because products had not cooled properly in 6 hours, EHS had these products discarded. Corrected during the inspection. This is the second time this item has been marked. If found during the next inspection, full credit may be taken. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 Maintain TCS foods in hot holding at 135F or above. P
-EHS observed one pan of meat in the steam well that was holding 129 degrees Farhenheit. PIC pulled items to reheat in the oven to at least 165 degrees F. Items were verified to be above 165 before being placed back on the steam line. This is the second consecutive time this item has been marked. If found again, full credit may be taken. CDI |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 Maintain TCS foods in cold holding at 41F or less. P
-EHS observed both meat coolers in the meat market with the majority of items (raw beef and chicken) being around 42-45 degrees. PIC opted to keep raw meat products. Staff adjusted the units thermostat during inspection with air temperatures being around 38 degrees. EHS suspects that the condenser was iced over on both units, thus not properly cooling. Monitor temperatures to ensure products are kept at 41 or below. CDI |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 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. Pf - Items that were found off temperature in the walk-in cooler that had not completed the cooling process were in deep covered containers. Use shallow containers (approx 2 inches in depth for the food itself) and leave these containers vented or uncovered to allow for heat to escape. CDI. These items were discarded during the inspection and EHS discussed proper cooling method during the inspection with PIC. This is the second consecutive time this has been marked. If found again, full credit may be taken. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code.
-EHS observed a few bulk containers of items being stored without lids or some type of closure. A bag of beans and a bag of pasta was seen in storage in the meat market. Bulk products are to be protected by a lid or closure of container. This is the second consecutive time this has been marked. If found again, full credit may be taken. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
Yes |
4-501.11 Equipment shall be maintained in good repair.
-EHS observed a crack in the glass of the right meat display cooler. Repair/replace broken glass to ensure ease of cleaning.
-EHS observed gasket damage on the prep cooler in the kitchen. Replace damaged gasket to ensure proper seal.
4-101.11 Food contact surfaces shall be made of safe materials. P
-EHS observed a large number of containers not made of food grade plastic being used to store food. One example of this is the dough for the tortillas that is being stored in grocery bag. Eliminate these containers and replace with approved storage containers. EHS will return within 3 days to verify that this has been addressed. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 Non-food contact surfaces and utensils shall be clean to sight and touch.
-EHS observed grease and food residue accumulation throughout the facility. Focus on areas such as the hood and sides of cooking equipment. Pay attention to the bottoms of equipment (such as inside the 2 door freezer in the meat market) where food has spilled and is accumulating. Cleaning needed of handles of meat display doors and on the bodies of meat cutting equipment as well. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
-EHS observed a leak from the prep sink in the meat market. Repair sink to eliminate leak. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 A storage area and enclosure for refuse, recyclable, or returnables shall be maintained free of unnecessary items and clean.
-EHS observed a large amount of excess debris around the dumpster. Excess debris has attracted numerous flies as warmer weather approaches.Eliminate all excess debris. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Physical facilities shall be maintained in good repair.
-EHS observed discoloration on ceiling throughout kitchen. Work to clean facility where grease is accumulating. |