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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) - EHS observed an employees partially ate food being stored above ready to eat salsa in the under counter fridge. Employees food that has been partially ate should not be stored above the restaurants food. EHS suggests designating a bottom shelf inside refrigeration for employees food. EHS observed multiple employees beverages, including a coffee cup, being stored on two prep tables. Employees beverages should be covered with a lid and stored in a manor that wont pose a contamination risk to exposed food, clean equipment, food contact surfaces or single service articles. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) - Upon arrival, EHS observed a ladle being stored in the handwash sink. Handwash sinks are for handwashing only and should not be used to store utensils.
CDI: PIC moved the ladle to the dish sink to be cleaned. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) - EHS observed cooked squid being stored below prepped, raw seafood in the one door freezer. EHS observed raw beef being stored above raw fish and cooked beef in the three door fridge. When opened from its manufacturer packaging, stacking order applies in a freezer. Food should be stored in order of final cook temperature, with raw seafood being stored below fully cooked seafood and raw beef being stored below fully cooked beef and raw fish products.
CDI: EHS explained storage order to PIC, provided PIC another food storage handout, and PIC rearranged the food correctly. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) - EHS observed queso cheese on the hot holding line at 122 degrees F. EHS explained to staff that the hot holding line is not to be used to reheat items. Only place reheated or cooked products on the hot holding line. Hot held food must be maintained at 135 degrees F or hotter.
CDI: PIC reheated the cheese on the stove top before placing it on the hot holding line. |
|
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) - EHS observed no date marking on food containers in the establishment. PIC showed EHS many food containers that contained cooked food from previous days. Ready to eat, potentially hazardous foods items that are stored longer than 24 hours requires a date a marking. Food can be stored for 7 days (day 1 is day of prep + 6 days). At the end of the 7th day, what remains must be discarded.
CDI: EHS explained date markings to staff and the staff started adding labels to the food items. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification (C) - EHS observed an in-use blender that was for household use only. Besides microwaves, mixers, toasters, water heaters and hood systems, all equipment must be for commercial use and approved from an ANSI accredited program. |
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