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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P): Employee must wash hands when changing tasks after handling raw food. Observed employee handling raw chicken handling tortillas without washing hands. CDI-Employee was asked to wash hands and tortillas were voluntarily discarded. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P): Food shall be protected by arranging each type of food in equipment so that cross contamination of one type with another is prevented. Food shall also be kept in containers with lids or covered to protect food with the exception of food that is in process of cooling. Observed raw shell eggs stored above opened broccoli in FP cooler at flat top grill. Opened pastries and several containers of sauce stored with ground beef in walk-in freezer and uncovered. CDI- Employee relocated and covered food to meet storage requirements in coolers and freezers. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf): Proper cooling methods can be achieved by separating food into shallow pans, leave uncovered, using ice bath, and quick chill in freezer before placing in walk-in units. Observed pans of shrimp, beef, and chicken cooling in FP cooler under flat top. Cheese cooling in walk in freezer in deep pans. Salsa tightly covered in walk-in cooler . CDI-Pan of beef, shrimp, and chicken placed in walk-in freezer to finish cooling from preparation. Please keep unit drawers closed when not in use. Cheese was separated into 2 inch pans in walk-in freezer to meet cooling parameters. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C): Food shall be stored at least 6 inches above floor inside walk-in cooler. Cabbage , ground pork, and beef stored on floor in walk-in cooler and freezer. CDI-PIC placed food on racks in unit. |
|
47
|
0.50
|
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): Racks in 2 door cooler next to ice cream freezer are rusting and have been painted. Racks need replacing. Metal strip at floor/wall juncture is separating in walk-in units. Door does not close to form tight seal in walk-in freezer. Drawer cooler under flat top grill need to be correctly aligned properly so that doors are closing properly. Remove stainless FP tables that are covered in shelf liner at salsa prep and at plate pick-up replace with approved equipment. Equipment cannot be painted. Flip top is damaged on FP cooler located at flat top grill and condenser condensing excess amount of water needs to be repaired. Drawers on cooler under flat top need to be repaired. Units have been ordered for some of the needed repairs. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C):Inside fp cooler at flat top grill, racks in walk-in cooler, inside upright 2 door cooler, inside bottom of salad prep cooler, inside hot holding cabinet, salsa cooler, and inside cooler under flat top grill needs additional cleaning. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) : Floor needs additional cleaning throughout kitchen and inside walk-in units. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C): Lighting intensity measured 39 fc above fryers, and 6fc inside walk-in freezer. At least 50 fc is needed where food is prepared and 10fc in walk-in freezer. Lighting has increased in kitchen since previous inspections. |
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