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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
| | Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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|---|
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8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 - When to Wash. (P). Observed food employee pick up utensil from floor, remove gloves, and attempt to handle clean utensils without washing hands. Also observed same employee change tasks and attempt to don new gloves without washing hands. Shall wash hand after handling soiled EQUIPMENT or UTENSILS, before donning gloves to initiate a task that involves working with FOOD, and after engaging in other activities that contaminate the hands. Corrected; employee directed to wash hands prior to donning new gloves. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-205.11 - Using a Handwashing Sink Operation and Maintenance (Pf). Observed cubed ice in handwashing sink at tortilla prep area. Maintain access to hand sinks. Hand sinks may only be used for handwashing. Corrected, education provided.
.
6-301.14 Handwashing Signage (C). No hand washing sign at hand sink in men's restroom. Post a handwash sign at each handsink. Corrected, Sign provided and posted.
.
ITEM IS A REPEAT BUT OBSERVATIONS ARE NOT THE SAME, THEREFORE NO POINTS DEDUCTED. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food Separation, Packaging, and Segregation (P). Portioned raw chicken stored above portioned beef, and portioned ground beef stored above seafood in walk-in freezer. Also observed several foods in opened bags and containers without lids or coverings protecting them from dust/debris in cooling units throughout. Once removed from commercial packaging raw animal foods shall be separated from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display. Also, food in storage shall be protected by using covered containers, intact wrappings, or packaging. Corrected; items rearranged and properly covered. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) Dish machine not producing a detectable concentration of chlorine sanitizer while being used to wash utensils. Sanitizer container was empty, but once replaced concentration was measured at 10ppm. Establishment switched to 3-compartment sink as an immediate temporary correction. Must ensure that dish machine is working/ sanitizing correctly by testing regularly with test strips. Establishment must monitor sanitizer for the dish machine and machine must work correctly. VERIFICATION REQUIRED WITHIN 3 DAYS. Repeat.
.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Several utensils stored as cleaned and sanitized have food residue buildup Equipment food contact surfaces and utensils shall be clean to sight and touch. Corrected, moved to be rewashed. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) Al pastor with prep date 4/15 and thaw date 4/17 in walk-in cooler. PIC state item was prepped on 4/17 and removed from freezer yesterday. Red sauce and cut lettuce dated 4/17 in bottom of flip-top. Also, Chicken tamales in bottom of flip-top dated 4/24; however employee stated shredded chicken for stuffing was prepared 4/23. Ready-to-eat TCS foods shall be held at 41°F or below for no longer than 7 days including prep date as day 1. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. Corrected; al pastor and chicken tamales properly labeled; red sauce and cut lettuce voluntarily discarded. Repeat. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf). Several food preped today cooling in tightly covered containers in walk-in cooler, and flip top bottom. Tamales cooling in covered container in walk-in cooler; lid removed for cooling. After two hours, container was observed covered and stacked with additional containers on top. Follow-up temperature check showed no reduction. 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. Also, ensure that TCS foods are being cooled to 41F degrees before being placed on the flip top. Corrected, items vented and tamales relocated to walk-in freezer. REPEAT. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required. Food containers wet-stacked; shall be completely air-dried before stacking.
.
4-903.11(A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing.Dust from exhaust shutters falling onto utensils on air-drying shelf. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 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. Multiple ceiling tiles broken, with holes, and/or with moisture damage. Exit alarm hanging from cords above exterior exit. Several holes observed in ceiling tiles at exterior exit area with exposed wiring. Exhaust fan by kitchen exit missing fan blade. Drill holes observed in wall by 3-compartment sink.
.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Ceiling vents and exhaust shutters heavily dusted. |
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