| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness: Maintain sanitizer at correct concentrations when being used to sanitize. P Observed mechanical warewashing with 0ppm of chlorine sanitizer. CDI-PIC replaced with new chlorine sanitizer solution and retested. Be sure to maintain sanitizer at correct concentrations. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
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 Observed pico de gallo in lowboy under prep unit by the grill area temp at 47 F. Observed shredded lettuce in lowboy under prep unit by the grill area temp at 47 F. CDI-PIC placed both food items in WIC. Be sure to maintain TCS foods in cold holding at 41F or less. REPEAT. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 a container of pico de gallo in lowboy under prep unit by the grill area with no date mark. PIC stated it was prepped today prior to opening. CDI- PIC placed date mark. REPEAT. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 a large container of birria temp at 50 F. Observed a large container of consume temp at 50 F. Observed a large container of tomato sauce temp at 45 F. PIC stated all food items were prepared yesterday. EHS recommends to use shallow pans to cool down quickly to 41F. CDI-PIC voluntarily discarded items. REPEAT. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 - Thawing: Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. Pf Observed in prep sink two tubes of ground beef in stagnant water. CDI-PIC turned cold water on. Be sure to thaw at a water temp of 70 or below or under refrigeration or as part of the cooking process. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. Observed gaskets in cold drawers with debris accumulation. Observed lowboy gaskets throughout establishment with debris accumulation. Observed WIC gasket with microbial growth. Observed food debris accumulation around prep unit in the tortilla prep area. CLEAN. REPEAT. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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. Observed throughout kitchen area floors need cleaning due to debris accumulation. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
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 in lowboy under prep unit by the grill area three red bull cans. Be sure to designate an area for employees. |