|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) REPEAT left at 1.5 pt given the amount of items - Sticker residue on 3 big tubs and 2 metal pans. The tomatoes and onion grates were stored soiled on the clean rack on the food prep line. Equipment, food-contact surfaces, and utensils shall be clean to the sight and touch. CDI - The person in charge (PIC) placed the items at the three-comp sink to be washed, rinsed, and sanitized. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) - The barbacoa (122 F) and the chorizo (100 F) at the hot holding steam well. Potentially hazardous food shall be maintained at a temperature of 135 F and above. CDI - The person in charge (PIC) voluntarily discards the food, because it had been out of temperature for over 1 to 2 hours. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf) REPEAT - The salsa verde was in a deep plastic container and was sitting on the counter to cool, and was 112 F at 3:00 pm. The guacamole (46 F) at 3:00 pm was made 30 minutes ago and put in the make unit to cool. Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans, (2) Separating the food into smaller or thinner portions, (3) Using rapid cooling equipment, (4) Stirring the food in a container placed in an ice water bath, (5) Using containers that facilitate heat transfer, (6) Adding ice as an ingredient, or (7) other effective methods. CDI - Both items were moved to the 2-door upright freezer to cool, and gauc reached below 41 F, and the salsa verde was on the way to 41 F and would meet given the cooling parameters. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) REPEAT and left at 1 point given the amount of items - The salt container needs to be labeled by the make unit, the dry red sauce by the grill needs a label, and the tortilla flour container needs to be labeled. Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar, shall be identified with the common name of the food. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) REPEAT - The 2-door cooler's gasket are torn and needs to be replaced, and the top panel is missing and left side panel is starting to come off of the microwave that is in front of the flattop. Equipment shall be maintained in a state of repair and condition that meets the requirements as specified under Parts 4-1 and 4-2 of the 2017 FDA Food Code. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Using Drain Plugs (C) - The right dumpster was missing a drain plug. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
5-501.113 Covering Receptacles (C) The left dumpster side door was open on both sides. Receptacles and waste handling units for refuse, recyclables, and returnables, shall be kept covered.
5-501.115 Maintaining Refuse Areas and Enclosures (C) - There is a trash bag on the ground, and lots of debris around both dumpsters, and around the grease trap needs cleaning as well. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas (C) - Employee's food and drinks were co-mingled with restaurant items in the cooler by the front entrance. (A) 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. |
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