| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 (A) - (P) (Pf) Person in charge did not have sufficient managerial control of the kitchen to assure that foods are being held at the correct temperature and protected during storage. They were aware the cold drawers were not working correctly, however were still using them. Many foods were stored improperly and uncovered throughout the kitchen. PIC shall ensure rules in the code for food safety and handling are met. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)- REPEAT- Raw beef was stored directly above refried beans and raw chicken was stored directly above produce - both in the walk in cooler. In the standing 2 door freezer, there was raw chicken removed from the original packaging stored above raw beef. There are multiple uncovered foods - in the walk in cooler, the lengua, sopes, cilantro, peppers, and cheese dip needed to be covered, in the lowboy cooler the salsas and peppers need covers. FOOD shall be protected from cross contamination by: Separating raw animal FOODS during storage, preparation, holding, and display; and separating fruits and vegetables before they are washed. Foods shall be protected by storing the FOOD in packages, covered containers, or wrappings. CDI- REHS had the employee rearrange the product. Foods were covered. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)- REPEAT - Pans and ramekins were stored as clean with visible food debris on them. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Items were placed in dishmachine to be washed, rinsed and sanitized. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)- REPEAT - Elote was holding at 133F in hot cabinet. There was cooked chorizo on a shelf below the steam table at 126F. Except during preparation, cooking, or cooling, or when time is used as the public health control, hot TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained 135F or above. CDI- PIC reheated elote on the stove to above 165F. The chorizo was a very small amount and was voluntarily discarded. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) REPEAT - All items in the cold drawers were above 41 degrees F. See temperature chart. Cold TCS food shall be maintained at 41F or below. Items in the cold drawers had been there for 1 hour so they were moved to reach-in freezer and the walk in cooler. I will return within 3 days to check the temperature of the cold drawer unit. Do not use cold drawers until they have been repaired. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)- REPEAT- There were wet wiping cloths not stored in sanitizer on a shelf in the kitchen. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a properly mixed sanitizer solution. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) Dry beans had a scoop stored in the food product with the handle touching the food. During pauses in FOOD preparation or dispensing, shall be stored: (B) In FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with their handles above the top of the FOOD within the container or EQUIPMENT that can be closed.
(C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD;
(E) In a clean, protected location if the UTENSILS , are used only with a FOOD that is not POTENTIALLY HAZARDOUS.(TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); or
(F) In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7). (C) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C)- Multiple cleaned pans were stacked while still wet. Air dry equipment and utensils after cleaning and sanitizing. |
|
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) The cold drawer unit is holding well above 41 degrees F and needs to be repaired before being used. The lid to the dry rice bin is cracked. There is a crack around the basin of the meat prep sink. This prep sink needs to be repaired by a certified commercial equipment repair person.
4-205.10 Food Equipment, Certification and Classification (C)-REPEAT- Vitamix blender states that is for household use. Except for toasters, hand mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shal 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. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Several employee beverage were stored throughout the kitchen - over single-service items, beside bowls, and amongst the clean dishes. 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. |