| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11; Priority; Raw, unpackaged pork was stored above cooling salsa in the walk-in freezer. Raw, whole shell eggs were stored above peppers in the dry storage area. PIC indicated eggs were for employee use. Food shall be arranged according to final cook temperature and stored to prevent cross contamination with ready-to-eat foods. CDI - eggs removed from dry storage area and pork moved to lower shelf in freezer.
3-304.15(A); Priority; Observed an employee performing multiple tasks with the same single-use gloves on. Employee went to the warewashing area, touched a drainboard, moved a trash can and then handled packs of raw beef without changing gloves. Discard single-use gloves after a task is complete, any time they are damaged or become soiled/contaminated or when interruptions in the operation occur. CDI- cross contamination and glove use education provided. Gloves were changed and hands washed. Full points taken for repeat violation. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A); Priority Foundation; A veggie slicer stored under the prep counter was observed soiled with tomato residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- veggie slicer removed for cleaning. All other food-contact surfaces observed clean. No points taken today. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B); Priority; Wings and chicken taquitos were observed holding above 41F in fliptop cooler on the cookline. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall be held at 41F or below in refrigeration. CDI - wings and taquitos were placed in the walk-in cooler to cool down. Use lids on TCS products held on the cookline to help maintain temperature and ensure foods are not filled above the rim of containers. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (B)(1); Priority Foundation; Consumer advisory is missing the disclosure statement which describes raw animal foods being served raw or undercooked (ceviche with raw shrimp). Consumer advisory disclosures that are asterisked to a footnote shall state: * Items are served raw or
undercooked, or contain (or may contain) raw or undercooked ingredients. Add this language to menus and text photo verification once complete. No point taken today. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15; Priority Foundation; Recently prepared salsa was observed cooling in a large, sealed tub inside the walk-in freezer. Quickly cool TCS foods by using rapid cooling equipment and vented/uncovered shallow pans or ice baths. Cold air must flow around product to remove the heat. CDI- salsa was separated into two smaller containers for cooling and left partially covered. Cooling education provided. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A)-(D); Priority Foundation; Observed packs of raw beef thawing in standing water in the meat prep sink. Water measured 80F. TCS food shall be thawed under refrigeration at 41F or less OR completely submerged under running water with a water temperature of 70F or less. Note: thawed portions of a raw animal food requiring cooking shall not be above 41F for more than 4 hours. This includes thawing time and the time needed for preparation for cooking, or the time it takes to cool back to 41F. CDI - packages of beef were removed from the prep sink to continue thawing in the walk-in cooler. |
|
43
|
0
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (A); Core; A skimmer utensil was stored inside a bin of pico. In-use utensils in TCS food must be stored with handles above the food and top of the food container. CDI- utensil removed. All other utensils stored appropriately. No point taken |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A) and (C); Core; Several stacks of single-use, aluminum to-go containers were stored with the food-contact surface exposed on shelving above the cookline. Store single-use articles inverted or in packaging until use to prevent contamination. CDI - items inverted. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11; Core; Torn gaskets observed on grill cooler drawers. Some handles on grill cooler drawers are badly damaged. Equipment shall be kept in good repair so that it is easily cleanable. Replace/repair torn gaskets and drawers. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A); Core; An open employee beverage was stored directly above fruit in the dry storage area. Employee eggs were stored above facility food. Areas designated for employees to eat and drink shall be located so that food, equipment, linens and single-service articles are protected from contamination. CDI- employee drink and eggs were relocated.
6-304.11; Core; Excessive heat noted near grill station. Ensure ventilation system is functioning as intended. Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. |