| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
2
|
Food in good condition, safe & unadulterated |
Yes |
Yes
|
No |
3-101.11 Safe, Unadulterated, and Honestly Presented P
Observed a metal container of roasted corn containing a white fuzzy substance which appeared to be mold spores and discoloration on surfaces of food in walk-in-cooler; food shall be safe, unadulterated, and honestly presented. 21 USC Sec. 402 [342] (3) A food shall be deemed to be adulterated if it consists in whole or in part of any filthy, putrid, or decomposed substance, or if it is otherwise unfit for food. Informed person-in-charge and he voluntarily discarded and educated him on how long foods must stay in walk-in-cooler at a maximum of 7 days and discarded, sold and/or consumed. REPEAT |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)
Observed raw portions of tilapia at two drawer unit being stored directly next to pre-cooked choriza at cook's line
(A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, preparation, holding, and display. Informed Person-in-charge and items were rearranged to store fish directly next to seafood and pre-cooked items directly next to each-other.CDI |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
There were several items including verde sauce, plate of shredded chicken and pre-cooked roasted poblanos at walk-in-cooler without a date label; Date mark TCS foods held for longer than 24 hours indicating day of open and discarded, consumed or sold within 7 days.. CDI - PIC added labels with appropriate date to other food items listed above and voluntarily discarded chicken.CDI |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Observed a contianer of what appeared to be clove at dry storage shelving unit without a label. Except for containers holding FOOD that can be readily and unmistakably recognized , working containers holding FOOD or FOOD ingredients that are removed from their original packages shall be identified with the common name of the FOOD. Person-in-charge labeled spice.Left at 0 due to being that one and corrective action was taken immediately. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Controlling Pests (Pf)
Observed several gnats throughout handwashing sink next to cook's line swarming at handwashing sink and soiled linen cloths;The PREMISES shall be maintained free of insects. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by:
Routinely inspecting the PREMISES for evidence of pests;
Using effective methods, if pests are found, such as trapping devices or other means of pest control as specified under 7-202.12, 7-206.12, and 7-206.13.Person-in-charge voluntarily removed soiled linens and wiped down area which can cause the attraction of gnats. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations/37.Contamination (C)
Observed soiled wiping cloths stored on floor surfaces next to handwashing sink(B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a properly mixed sanitizer solution; and
(2) Laundered daily and shall be stored off the floor. Pic removed bucket of wiping clothes and container. CDI |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Observed a plastic container being used as a scoop in contents of salt and pepper mix on seasoning rack adjacent to handwashing sink at cooks line.; a scoop shall be provided with a handle to prevent potential contamination during dispensing. Notified PIC |
|
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)
Torn door gaskets at rear storageIncluding all doors at El puertas upright reach-in-cooler(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.REPEAT
4-205.10 Food Equipment, Certification and Classification (C)
Chest freezers and the Turbo Air glass door cooler are for packaged and bottled products only. There are currently opened seafood items being stored in units. Only items that are still in the intact manufacturer's packaging can be stored in these units. 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 American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule.REPEAT
4-101.19 Nonfood-Contact Surfaces (C)
The following areas that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning and shall be constructed of a corrosian resistant material:(Suggest repainted, and a liner constructed of a smooth easily cleanable material and/or replace.
1. Lower shelving at prep table where seasonings are stored.(heavily rusted)
2. Rust on top panel of ice machine and
3. Metal food storage held in walk-in-cooler |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood-Contact Surfaces-
Observed door gasket at main walk-in-cooler containing a thick accumulation.NONFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Left at 0.5 due to most door gaskets being replaced.REPEAT
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-
Metal partion between fryer and stove in kitchen shall be cleaned thoroughly, FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Observed pooled water in certain areas where kori tile throughout kitchen and warewash area;shall be re-grouted. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition (C)
Cleaning shall be provided of vent covers in the kitchen and warewash area directly above prep station containing a thick dust accumulation and a black substance. Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials.Informed Person-in-charge.REPEAT
6-303.11 Intensity - Lighting (C)
The light intensity at all working surfaces shall be at least 50 foot candles including cooks line. Presently approximately 38-40fc. |