| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-103.11 The PIC shall ensure rules in the code for food safety and handling are met. Pf
Due to repeated improper cooling methods and temperatures, it is evident that their is no active managerial control.
Dado a que el continua violacion de temperaturas y metodos es evidente que no hay control gerencial |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels, or an approved alternative for hand drying at each hand sink. Pf/ Paper towel dispenser was jammed and would not dispense towels. This was repaired during inspection. No points taken this time. Contenedor de toallas estaba atorado y no salian, esto fue reparado durante la inspeccion. No se tomaron puntos esta vez. |
|
15
|
3
|
Food separated & protected |
No |
Yes
|
No |
3-302.11 Food shall be protected from cross-contamination by separation during storage, preparation, holding, and display. P /Order of storage of raw meat and ready to eat food items were not correct in 2 door reach in cooler. Hot cooked ready to eat food had been set between containers of raw pork and chicken. Due to the cooked ready to eat items being above 41°F they were voluntarily discarded. There are order of storage signs on outside and. inside of cooler. Store meat according to the temperature it is cooked to.. Top would be all cooked food. Next is seafood, whole pork and beef (cooked to 145°F). Under this is ground pork and beef (cooked to 155°F). Last is all chicken or ground chicken (cooked to 165°). This goes on very bottom under all of the above. Refrigerator was put in correct order during the inspection.FULL CREDIT OF 3 POINTS WAS TAKEN BECAUSE ORDER OF STORAGE WAS NOT RIGHT DURING INSPECTION. CDI
La comida debe de protegerse de contaminacion cruzada separándola cuando la guarda, preparación, moviéndola de un lugar a otro, para mostarla. El orden de guardar carne cruda y la que esta lista para comer no estaban correctamente en refrigerador de dos puertas. Comida caliente y lista para comer ah sido guardada en contenedores de puerco y pollo crudo. Debido a que la comida cocinada estaba a mas de 41F fueron tiradas voluntariamente. Hay papeles con instrucciones en como guardar la comida, dentro y fuera del refrigerador. Guardar la comida en orden con la temperatura que se cocino. la de arriba debe ser solo comida cocida. Siguiente es mariscos, puerco y rez (cocinar a 145). Abajo de esto es el puerco molido y rez (cocinado a 155). Por ultimo es el pollo o pollo molido (cocinado a 165). Esto va hasta abajo de todo lo demás. El refrigerador se ordeno correctamente durante la inspección. CREDITO COMPLETO DE 3 PUNTOS SI LA ORDEN DE COMO GUARDARLO NO ES CORRECTA DURANTE INSPECCION. |
|
20
|
3
|
Proper cooling time & temperatures |
No |
Yes
|
No |
3-501.14 Quickly cool cooked foods within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F. P / There were 2 6 inch pans of cooked meat above 41°F in 2 door cooler by store room. Cooked beef was 44°F in the center. Cooked chicken was 43°F. They had been cooked yesterday afternoon 4pm. It appears they were piled in the 6 inch pans while still warm. It was suggested not allowing employees to use 6 inch pans. Replace all 6 inch pans with 2 or 4 inch pans to allow quicker cooling. Both pans of meat were voluntarily discarded. FULL CREDIT OF 3 POINTS WAS TAKEN AGAIN BECAUSE THIS IS A REPEAT VIOLATION.
Pronto enfriar la comida cocida antes de que pasen 2 horas de 135 a 70 y en un total de 6 horas de 135 a 41. Habia 2 bandejas de 6 pulgadas de comida cocinada arriba de 41 grados Farenheit en el refrigerador de dos puerta. La rez cocida estaba a 44 grados farenheit en el centro. pollo cocido estaba a 43F. Se habia cocinado ayer a las 4pm. parece que estaban apretados en las bandejas de 6 inches mientras estaba caliente. se sugirio no dejar que los empleados utilizen las bandejas de 6 inches, con bandejas de 2 o 4 inches para que se enfrie mas rapido. las dos bandejasde carne se tiraron voluntariamente. UNCREDITO TOTAL DE 3 PUNTOS FUE TOMADO OTRA VEZ PORQUE ESTA ES UNA VIOLACION REPETIDA. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in cold holding at 41F or less. P /Three pans of salsa had been made less than 2 hours before and set on self serve bar. The temperature was 44°F. More ice was added around pans and it was checked 30 minutes later. Salsa was 38°F. If salsa is not cooled in the cooler before putting on bar, add ice around sides of pans to quickly cool and maintain salsa at 41°F. CDI No points taken this time. Tres bandejas de salsa se hicieron dos horas antes y estaban servidas en el bar. La temperatura era de 44F. se anadio mas hielo al rededor de las bandejas y se reviso 30 minutos mas tarde. la salsa era 38F. Si la salsa no se enfria antes de colocar en el bar, anada hielo alrededor de las bandejas para enfriarla rapidamente y mantener la salsa a 41F. No se tomaron puntos ahora. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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
Cooked beef and chicken in 2 door cooler were put in deep pans with food more than 4 inches deep. Food must be in containers no more than 4 inches deep. Designate 2-4 inch pans for cooling only. Also use multiple pans to cool. FULL CREDIT OF 1 POINT WAS TAKEN .
Rez y pollo en el refrigerador de dos puertas se coloco en bandejas profundas de mas de 4 inches. La comida debe estar en bandejas que no pase de 4 inches de profundidad. usar bandejas de 2-4 inches para que enfriar. TODO UN PUNTO SE TOMO POR ESTO. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an ANSI-accredited certification program./
Blender is not NSF/ANSI approved. Blender is non commercial. Replace plastic wrap handle with correct hndl on 1 door glass door cooler in the kitchen.
4-501.11 Equipment shall be maintained in good repair. / The shelves in glass door cooler are beginning to peel and need resurfaced. Replace gaskets on both doors of prep cooler. Repair problem causing water to accumulate in bottom of 2 door cooler by 3 compartment sink.
La liquadora no es aprobada por NSF/ANSI. la liquadora no es comercial. reemplazar el plastico de agarradera con una correcta en el refrigerador de la cocina.
los estantes en el refrigerador de vidrio se empiezan a pelar y necesitan arreglo. reemplazar los empaques en las dos puertas del refigerados que se prepara comida.
reparar el problema que causa que se acomule agua en el refrigerador de dos puertas junto al labado de tres. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 - Repairing: Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Replace acoustical ceiling tiles in kitchen with vinyl coated, washable ceiling tiles. Replace all burned out bulbs in kitchen. Replace broken tile on ledge behind grill. Replace missing floor tile at entrance to kitchen.
Reparar techos, paredes y piso. También donde sale el jabón y el dispensador de toalla. las luces deben también mantenerse en buen reparo. REemplazar la acustica ed los techos por vinyl. Reemplace las luces fundidas el la cocina. Reemplaze las losetas rotas detrás del grill. reparar el piso en la entrada de la cocina.
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
Clean ceiling and vents throughout kitchen. Clean floor behind freezer and coolers in kitchen. Clean floor behind 1 door glass cooler and 2 door cooler by 3 compartment sink.
Clean floor under shelves in dry storage room.
Limpiar el techo y el aire accondicional, el piso detrás de las neveras y debajo. Limpie el piso detrás del refrigerador de vidrio de una puerta, y el refrigerador de 2 puertas, y el lavabo de 3 compartimientos. |