| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11; Priority; Microbial growth was found on cooked meat, mango habanero salsa, and sour cream in the walk-in cooler. Food shall be safe, unadulterated, and honestly presented. CDI- Moldy food was voluntarily discarded upon request. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(4); Core; Several containers of ready-to-eat food in the walk-in cooler were missing lids and there was a potential for overhead contamination due to soiled shelving. Except when the food is being cooled, store food in packages, covered containers, or wrappings. CDI- All food containers were covered in the walk-in cooler.
3-302.11(A)(1); Priority; Raw shell eggs were found above limes and other ready-to-eat food in the walk-in cooler. Raw chicken found stored on top of raw beef in the walk-in cooler. In prep cooler, observed raw meat on shelf above several cooked foods. Food shall be stored to prevent cross contamination. CDI- Food was re-arranged during the inspection. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1); Priority; Queso in steam well holding between 89F-100F in a double pan that did not contain water. Maintain TCS foods in hot holding at 135F or above. CDI- Food was voluntarily discarded during the inspection. This was the only TCS food that was hot holding at improper temperature. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A)(2) and (B); Priority; All refrigerated, ready-to-eat, TCS food in the walk-in cooler found holding between 47F-50F (see the temperature chart). Ambient air of walk-in cooler measured 43F. Maintain TCS foods in cold holding at 41F or less. CDI- Refrigeration technician was called for an emergency visit and will arrive later today or sometime tomorrow. All refrigerated, ready-to-eat, TCS foods that were cooked/opened/prepared prior to today were voluntarily discarded. Use thermometer to check internal food temperatures throughout the day. Monitor ambient temperatures of refrigeration units regularly. EHS will return within 3 days to verify that the walk-in cooler is capable of holding at proper temperature. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18; Priority; Improvement noted on this violation since last routine inspection. Foods were properly datemarked today; however, some ready-to-eat, TCS foods were found holding longer than 7 days.
In walk-in cooler, observed a container of birria with a prep date of (5/20), a container of pinto beans with a legible discard date of (5/27) and a container of pozole with a prep date of (5/24). In prep cooler, observed refried beans (5/18) holding longer than 7 days. Time/Temperature Control for Safety (TCS) food shall be discarded if it is in a container or package that does not bear a date or day and once it exceeds its date for time/temperature safety (7 days from preparation or opening if held at 41F or below). Remember that the prep date is Day 1. CDI- All TCS foods mentioned were voluntarily discarded. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15; Priority Foundation; Several TCS foods that were cooked and cooled a few hours ago were cooling in tightly wrapped metal sixth pans that were stacked together. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered. CDI- Cooling methods reviewed with PIC and containers were vented and unstacked. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-307.11; Core; Bread used to make tortas is stored in direct contact with to-go bags in the walk-in cooler. Raw pork found stored in a black trash bag. These bags are not approved for direct food contact. Food shall be protected from miscellaneous sources of contamination. Use approved containers, approved wrappings, or approved food-grade bags to store exposed food. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14; Core; Sanitizer bucket observed with a concentration of 0ppm chlorine. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizing solution at the proper concentration (50-200ppm for chlorine). CDI- Bucket was replenished with sanitizer at the correct concentration. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-402.11; Core; Improvement noted on this item number (#47) since the last routine inspection- handles have been replaced on handwashing and 3-comp sinks and utensils appear to be in good repair.
Prep sink in corner is no longer secured to the wall. 3-compartment sink is no longer secured to the wall. Fixed equipment that is not easily movable shall be spaced for easy cleaning, spaced not more than 1 mm from the wall/ceiling/adjoining equipment, or sealed to adjoining equipment/walls to avoid seepage/spillage. Reseal these sinks to the wall. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13; Core; Cleaning is still needed on metro shelving in the walk-in cooler to remove the accumulated debris and in reach-in freezer/prep cooler to remove the accumulated water at the bottom of the unit. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency to areas mentioned. |