|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability (Pf). The hand sink near the prep sinks did not have soap. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI: Soap was provided. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf). The slicers and a few dishes were visibly soiled. Utensils and equipment shall be clean to sight and touch. CDI: Items were sent to be washed, rinsed, and sanitized. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (P). Ground beef, cheese dip, beef, and sauce were not reheated to 165F. Time/temperature control for safety food shall be reheated to at least 165F. CDI: Items were sent to be reheated. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf). Ham, tamales, chile, salsas, lettuce, taquitos, and tomatoes were not date marked. Ready to eat time/temperature control for safety food shall be marked to indicate the date or day by when the food shall be consumed, sold, or discarded. CDI: Employees were asked to date the food.
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P). Spinach dip, mole sauce, and pork were kept past 7 days. Ready to eat time/temperature control for safety food shall be discarded if it exceeds the 7 days past the day the food was prepared. The day the food is prepared counts as day 1. CDI: Food was discarded. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf). The consumer advisor is missing the disclosure for the steaks. The consumer advisor is missing the disclosure and advisory for the eggs. Disclosure shall include identification of the animal derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Reminder shall include asterisking the animal derived foods requiring disclosure to a footnote that states consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11(A) Food Storage - Preventing Contamination from the Premises (C). The taco salad shells, hard shell tacos, and spices were left uncovered. Food shall be protected from contamination by storing the food where it is not exposed to splash, dust, or other contamination. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.15 Warewashing Machines, Manufacturers' Operating Instructions (C). The hot water did not reach 120 as specified by the data plate. A warewashing machine components shall be operated in accordance with the machine’s data plate and other manufacturer’s instructions. Dish machine had not been in use. Staff stated that it takes a while to get the hot water to rise to 120. EHS ran the dish machine a few times and it did not reach 120F. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat. Repair the leaks at the prep sinks. A plumbing system shall be maintained in good repair. |
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