| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11 - Preventing Contamination from Hands: Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. P *Employee was placing tortillas and bread to griddle and removing with bare hand to plate. Ensure that a barrier is used with any foods that are not being cooked to 145F degrees and utensils used. CDI- Foods discarded and discussed approved methods with PIC. |
|
11
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11 - Compliance with Food Law: Use food from approved sources only. P *Observed rotisserie chickens that were prepared by sams club being used in foods. Foods used have to be Dept of Ag regulated food and not food that is prepped and handled by another health dept permitted food establishment. CDI- Foods discarded. |
|
21
|
3
|
Proper hot holding temperatures |
No |
Yes
|
Yes |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P
* Observed chicken, pork chop, and peppers below 135F degrees in the hot holding. Water had steamed off and was below bottom of pans. Ensure that containers are deep enough in the water to maintain and the lids and aluminum foil may help hold them at 135F or above. CDI- Items were placed in oven to reheat to above 165 F, and placed back in hot holding. CDI- Foods were reheated to 165F degrees and hot hold table was turned to the highest setting. Verification will be in 3 days |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P *Pre-packaged cooked pork belly fat was at 53F degrees in market refrigerator and was not made today. This unit needs to be turned down or serviced to ensure foods remain at 41F degrees or below. *Improvement overall from last inspection Pork belly was delivered before inspection and sat out on the floor for most of inspection until another employee arrived to start packaging it. Foods cannot sit at ambient temperature after delivery for long periods of time. CDI- Pork fat containers were discarded and delivered meats were quickly broken down, prepped, and put to cool. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf *Observed date mark labeling on the pork fat in market displays was 11/17/26. Labels were printed incorrectly. These are TCS foods and have to adhere to the 7 day date marking. CDI- Foods were discarded due to temperature and labels were corrected. *Improvement overall with date marking. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods: 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 large pan of carne asada from yesterday that had not been used today and was at 43F degrees. Metal lid was on top and had no holes in it to allow heat to escape. Shredded cabbage in prep unit was cut from ambient and then placed into pan with aluminum foil over the top tightly sealed. CDI- Foods were vented |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 - Thawing: Potentially hazardous food shall be thawed in a container continuously filled with cold running water that is of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and then immediately transferred to cooking equipment. *Observed packages of melon sitting submerged in cold water in prep sink with no water running. Water was at 48F degrees and foods were still below 41F degrees. CDI- Turned water on to continue thawing. |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 - Washing Fruits and Vegetables: Raw fruit and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, cooked, served, or offered for human consumption in ready to eat form. *Observed lettuce still in bag from store that states to wash before use and was opened partially slice and left in the packaged. Ensure that unless obtaining pre-washed produce that produce is washed before use and then stored in a clean food safe container. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. *Market refrigerator may need to be serviced if turning it down does allow it to maintain TCS foods at 41F degrees or below.
4-101.11 - Characteristics: Multiuse finish must have a smooth, easily cleanable surface. *Volcanic rock mortar and pestle is not sealed and is not smooth and easily cleanable so cannot be used. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 - System Maintained in Good Repair: Maintain a plumbing system in good repair.
*Plumbing at prep sink is leaking. PIC has placed a bucket to collect water from the leak. Plumbing needs to be repaired. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 - Designated Areas: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.
*Observed a container of food on prep surface and some cooked foods in a few units that were employee foods. Ensure that all employee foods are kept in a designated spot, labeled for employees, and not in an area that could contaminate foods used for customers. CDI- Foods moved and labeled. |