| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Tags retained not in chronological order, and date not recorded on tags of last shell stock used. CDI- education with PIC. Tags stored in chronological order. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. Several items in walk-in temping above 41. Such as carnitas at 47, carne at 48, shredded chicken at 48, queso cheese at 47, Raw Chicken at 48, Asada at 48, Al pastor pan at 47, Birria at 49. All items in cooler longer than 4hrs, items voluntarily discarded. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) TCS food shall he date,asked if held in a food establishment for longer than 24hrs at a maximum of 7 days. Birria with a start date of 11/9, opened Ham and hotdogs with a start date of 11/9. No longer within 7 days.
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.
CDI- items voluntarily discarded. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Based on discussion and cold holding violations, several items set to cool in large quantities. Discussion with PIC to reduce the quantity and introduce ice bath into the process. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (B) Clean equipment and utensils shall be stored in a self-draining position that allows air-drying. Clean pans and cups stacked wet. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (D) Smooth and easily cleanable, (E) Resistant to damage. Shelves in walk-in rusted, no longer easily cleanable. Oyster shucker with wood base, not easily cleanable.
4-501.11 Maintain equipment in good repair. Shelves rusted in storage room.
4-501.11(B) Equipment components shall be kept intact. Gasket of 3 door freezer and prep cooler beside steam table needs additional cleaning.
4-502.11(A) Maintain utensils in good repair. Cracked container for sugar.
4-402.11 Fixed equipment shall be sealed to adjoining equipment or walls. Handsink coming away from wall. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C) Non-food contact surfaces of equipment shall be kept free of accumulation. Shelves of walk-in cooler, and dry storage room needs additional cleaning. Outside of chip containers(bins) need additional cleaning. Outside of dry storage container needs additional cleaning. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 A toilet room, used by females shall be provided with a covered receptacle for sanitary napkins. Outside women’s bathroom does not have a covered receptacle. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Outside dumpster lid missing/broken off. |