| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-102.11 Demonstration- REPEAT
Facility had several priority items observed during the inspection. Lack of manager control observed throughout the inspection.
Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate this knowledge by:
(A) Complying with this Code by having no PRIORITY violations.
(B) Being a certified FOOD protection manager
(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation as specified in 2-102.11 ( C ) (1), (4) - (16). (PF) |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) REPEAT
Observed raw shrimp stored behind cooked onions in the grill drawer. Additionally, several items in the walk-in freezer were uncovered and no longer cooling properly.
Food must be protected from cross-contamination by storing items according to their final cook temperature. All stored food should be kept covered to prevent contamination.
CDI, the storage order was rearranged. Discussed keeping raw proteins in either the bottom drawer or keeping raw protein in the front and cooked food in the back to prevent contamination. Storage order chart provided in spanish |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) REPEAT
Observed facility using an ice bath to hold in-house sauces and salsas; however, the pans were not fully submerged in the ice. The sauces and salsas were holding above 41F. Additionally, raw shell eggs were found stored on the countertop. All cold TCS foods shall be maintained at 41F or below.
CDI, The product was placed back into the walk-in cooler to rapidly cool. The sauces had only been out for approximately one hour and thirty minutes. Advised using smaller pans.
REHS provided the PIC will a hand out for properly ice bath/ cooling methods. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria - Chemicals (P)
The sanitizer at the 4-compartment sink measured above 500ppm. Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions).
CDI, REHS assisted the PIC will remaking the sanitizer to the correct concentration. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing-
Observed facility thawing three slabs of meat under running water; however, the meat was not fully submerged.TCS Food shall be thawed:
(A) Under refrigeration that maintains the FOOD at 41F or less. (C)
(B) Completely submerged under running water 70F or below with sufficient water velocity to agitate and float off loose particles and so that no part of the FOOD rises above 41 if It's a ready to eat food and for no more than 4 hours if the foods is a raw animal food requiring cooking.
CDI, PIC stated the meat had only been thawing for approximately 30 minutes. The drain plug was added to allow the meat to be fully submerged and to allow loose particles to flow away. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient.
Found bottles of dressing and employee beverages stored directly inside the main ice machine. PIC stated that the ice is used for customer's drinks. After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD.
CDI, items were removed from the ice machine. Ice machine was unplugged to allow all the ice to melt. After ice is melted the machine is to be sanitized. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils
The ice scooper was found stored directly on top of a dirty box. Store utensils in a clean, dry and protection area.
The scooper was placed in the dish pit area to be washed, rinsed and sanitized. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C)
Several dishes were stacked while wet and evidence of cloth drying was observed. Equipment and utensils shall be air-dried after cleaning and sanitizing.
Allow all dishes to be fully air dried |
|
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) REPEAT
Several gaskets throughout were torn in particular all the grill drawers and on the low reach-in. Repair or replace the safety- latch and diamond plate inside the walk-in cooler. Equipment shall be maintained in good repair.
Repair or replace the listed items.
4-202.16 Nonfood-Contact Surfaces
Removed the shipping tape from underneath the back prep surface. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood-Contact Surfaces- REPEAT
Thank you for cleaning all the gaskets however, cleaning needed on the sides of the fryer and underneath the flat top. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to prevent the accumulation of soil and residues. |
|
52
|
0
|
Sewage & wastewater properly disposed |
Yes |
No
|
No |
5-402.13 Conveying Sewage (P)
Observed outdoor grease trap discharging onto the ground in the dumpster area. Maintain sanitary sewage system. CDI, PIC contacted the company for pick up |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113 Covering Receptacles (C) REPEAT
The side door on the trash dumpster was left opened. Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
Yellow stained ceiling tiles observed above the grill station. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Observed damaged corner guard and wall damage in the drive-thru area.a. 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.
Repair or replace listed items above. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) REPEAT
Observed employee's beverage stored next to and above the spices on the spice rack. 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.
6-303.11 Intensity - Lighting (C)
Low lighting (2.1FC) at all work station in the drive-thru area. Lighting at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor. The light intensity shall be at least 10 foot candles in walk-in refrigeration units and dry storage areas. |