| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P); Food employee observed grabbing a cup that was thrown out by mistake out of the trash can to send to 3-compartment sink to be washed. Food employee then proceeded to put on gloves to begin preparing foods. Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. CDI- education given and employee hands were washed. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11; Priority Foundation; [Repeat] Food employee observed filling a pitcher of water in the handwashing sink to use as apart of a recipe. A handwashing sink may not be used for purposes other than handwashing. CDI- employee educated and water at the prep sink was used. |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4); Core - Several foods (not cooling down) in the walk-in cooler were uncovered...Unless actively cooling, foods shall be kept covered...Cover foods as required. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114; Priority - Concentration of chlorine sanitizer in dishwasher was less than 50 ppm...Chlorine sanitizer in dishwasher shall be 50-200 ppm...CDI by setting up 3-comp sink to sanitize utensils/equipment properly. Until sanitizer is repaired on dishwasher, use dishwasher to wash and rinse utensils only and then use 3-compartment sink to sanitize utensils. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14; Priority; In the walk-in cooler, curtido (pickled cabbage) and cooked tripe also in a large container measured between 50-55F. The product was prepared the previous day and left to cool in the walk-in...Time/Temperature Control for Safety (TCS) foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI: Product was voluntarily discarded. Split the large amount of product into smaller portions or possibly use ice to help cool the product. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B); Priority; [Repeat] Brisket was being held above 41F in the flip top coolers (see temperature chart). Several large containers of different salsas in the walk-in cooler were also holding above 41F (see temperature chart). Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...Maintain all TCS* foods at 41F or less. CDI- TCS foods at 45F or less were cooled utilizing other units of refrigeration or ice. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18; Priority; Pickled jalapenos & carrots (10/10), and salsa verde (10/7) were being held beyond 7 days in the walk-in cooler. Several different types of meats cooked and frozen a few months ago, were removed from the freezer and dated from 10/9 or did not have a date indicating when these food items were removed from the freezer in order to keep track of their 7 days...Ready-to-eat (RTE) TCS* foods kept at 41F for more than 7 days shall be discarded...CDI by voluntarily discarding all food items. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15; Priority Foundation; A large volume of curtido and cooked tripe left in the walk-in cooler to cool were holding well abobve 41F...Cooling shall be accomplished using rapid cooling methods, such as: placing the food in shallow pans, cooling in smaller portions, stirring the food in a container on an ice bath, or using ice as an ingredient and the containers should be loosely covered...CDI: Product voluntarily discarded. Split the large amount of product into smaller portions or possibly use ice to help with cooling. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ); Food debris and residue accumulation present along the shelves in the walk-in cooler. Residue accumulation present along the sides of the grill. Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
Yes |
6-501.114; Core; [Repeat] A large amount of unnecessary and old equipment, utensils, and miscellaneous items was stored outside exposed to the elements are lined up along the sidewalk in the enclosed courtyard behind restaurant...Items unnecessary to operation or maintenance of establishment shall be removed...Remove all unnecessary items from premises.
6-501.12 Cleaning, Frequency and Restrictions (C); The floors of the walk-in cooler are splattered with blood from raw meats and other debris. Physical facilities shal be cleaned as often as necessary to keep them clean. Increase cleaning frequency. |