|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on duty. Establishment shall have a CFPM on staff and present at all times. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Items in lifttop cooler missing date mark, there were a few items that were date marked. PIC stated that all items were prepped inside restaurant, Plaza Garibaldi and had the date mark inside. Establishment shall date mark all TCS foods that are ready to eat once opened and held for more than 24 hours.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P labels off by one day, food was being held for 8 days instead of 7. The seven day holding time includes the day of preparation. Due to this, several items were held past the date mark and needed to be discarded (pork, green salsa). CDI: items were discarded. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. The cabinets and doors are in rough shape. They are made of wood and are rough/hard to clean. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Hot water available on unit at 3 comp sink only reaching 90 degrees, water was left running for several minutes and it never got hotter. PIC states that this unit does not move from this parking lot, and is used in conjunction with the restaurant (Plaza Garibaldi). PIC states that dishes are washed inside the kitchen of the establishment and not on the unit. In the event dishes are needed to be washed on this unit, hotter water temperatures (at least 110) shall be available to do so properly. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. There is heavy build up (dust, grease, debris, etc.) present on this unit on shelving, equipment, gaskets,handwash sink faucet, 3 comp sink faucet, etc. Establishment shall clean and maintain. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. Cracked or broken floor tiles on unit.
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. Heavy build up present on all ceiling and wall attachments, as well as the floors and walls. Establishment shall clean and maintain. |
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