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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 |
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|---|
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10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11; Priority Foundation; Handwashing sink was used to obtain water for customer beverages. A handwashing sink may not be used for purposes other than handwashing. Facility does not have a functional beverage dispenser. Facility may offer bottled water or obtain water at the prep sink/3-compartment sink. CDI- Directed employee to obtain water at the prep sink until a more permanent solution can be provided.
6-301.12; Priority Foundation; Handwashing sink upon entering kitchen did not have paper towels available. Handwashing sink in men's bathroom did not have a supply of paper towels. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. CDI- Paper towels were provided at these areas. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1); Priority; In walk-in cooler, observed raw shell eggs stored above cheese and other ready-to-eat food, raw pork on shelf above cilantro and avocados, and container of raw beef on top of cooked chicken. In reach-in freezer, observed prepped, raw food above ready-to-eat food. Food shall be stored to prevent cross contamination. CDI- Food was re-arranged during the inspection. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14; Priority; One large container of pozole (59F-60F) in walk-in cooler that was cooked and cooled yesterday did not reach 41F or below within 6 hours. Cooked TCS food shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F. See Item #33 for more information regarding cooling methods. CDI- Pozole was voluntarily discarded during the inspection. |
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33
|
1
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Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15; Priority Foundation; TCS foods that were cooked and cooled a few hours ago were cooling in tightly wrapped metal sixth pans that were stacked together. Pozole was cooling in a large container overnight in the walk-in cooler.
When cooling, use any of the following methods: shallow containers with 2 to 4 inch food depth, reduction in food quantity, use of rapid cooling equipment (such as ice wands/paddles), use of ice baths with ice at level of food in containers and frequent stirring of food and/or cooling in walk-in cooler or freezer. Remember that hot foods must cool rapidly from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F or less within 4 additional hours. Use calibrated metal stemmed food thermometer to ensure proper cool down.
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. Pozole was voluntarily discarded. |
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44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(A), (B) and (D); Core; Metal food containers and bowls that were stored as clean in the warewashing area were found stacked while still wet. Cleaned equipment and utensils shall be stored in a self draining position that allows air drying. Ensure these containers are completely dry before stacking together. |
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47
|
1
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Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-402.11; Core; 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.
4-501.11; Core; Tall reach-in freezer is leaking water and refreezing on bottom interior of unit. Small prep cooler is leaking water and collecting at bottom interior of unit. Equipment shall be maintained in a state of good repair and condition. Repair these refrigeration units. |
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56
|
0
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Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-501.110; Core; One employee purse found stored on shelving on the makeline commingling with food and ingredients. Lockers or other suitable facilities shall be used for the orderly storage of employee items and other possessions. Designate a better location for employee belongings or keep in pocket. CDI- Purse removed from makeline. |
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