| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
Yes
|
No |
3-101.11 Safe, Unadulterated, and Honestly Presented (P). Multiple boxes of poblano peppers, tomatoes, and onions in produce walk in cooler. Several peppers in each box had mold growth or were beginning to decompose. Food shall be safe and unadulterated. CDI PIC instructed employees to sort through items and discard ones that were no longer fresh. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food Separation, Packaging, and Segregation P. Repeat. In produce walk in cooler, unwashed produce stored over prepared, cut vegetables. CDI - foods rearranged. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Pf. Two large soiled bowls stored with clean bowls next to steam wells and a pan hanging from shelving soiled. Two onion dicers soiled with debris but stored with clean utensils. Multiple plates and bowls soiled stored with clean plates and bowls at the line. Food contact surfaces shall be clean to sight and touch. CDI all items taken to warewashing area for thorough cleaning. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) The top bags of prepared poblano peppers being stored in zip lock bags in the prep unit closest to the wall on the line were being held at 47F. The ones stored lower in the container were temped at 41F. Ensure potentially hazardous foods are being maintained at 41F or below. Make sure items are not being stored above the fill line of the containers. CDI items discarded |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking Pf // 3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition P. Repeat. Salsa, cheese dip and pico prepared prior to today but portioned today was labeled with a date label indicating it had been prepared today. Refrigerated, READY-TO EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed , sold, or discarded, not to exceed 7 days. The day of preparation shall be counted as Day 1. A food shall be discarded if it: (1) Exceeds the temperature and time combination, except time that the product is frozen; (2) Is in a container that does not bear a date or day; P or (3) Is inappropriately marked with a date or day that exceeds the required temperature and time combination. CDI new, accurate label printed for portioned salsa cups, salsa containers, cheese dip, and pico. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf) Repeat. Lettuce shredded today was placed tightly in plastic bags in the walk in cooler, prepared at 12:30pm. At 1:10pm lettuce was 62F. Shredded cheese prepared today at 12:30pm was 47F at 1:14pm. Cheese was placed in large plastic bins, with lids, and stacked. Cooling shall be accomplished by placing food into shallow containers, separating the food into smaller thinner portions, using rapid cooling equipment, stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, adding ice as ingredient, or other effective methods. CDI: lettuce was opened and moved to shallow metal pans, placed on ice in the walk in to cool rapidly. Cheese was moved to metal pans w/o lids. |
|
37
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Multiple containers of spices were not labeled with the common name of spice being stored in them. One container was reused and still had the old spice name on the container. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.13 Insect Control Devices, Design and Installation (C). Insect attractant/trapping device located over clean utensil storage area near side door. Insect control devices shall be installed so that dead insects are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, etc. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Repeat. Three uncovered spices in the dry storage were left uncovered. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C). Dishes on clean drainboard side of dish machine were stacked while wet. Black bus bins were stacked wet. Store clean utensils in a self-draining position that allows air drying. |
|
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. Two gaskets on the prep unit to the right of the steam unit are torn and need replaced. One of the doors on the prep unit to the left of the steam unit had a door that would not close properly without being lifted/adjusted. A prep table/cabinet at the entrance to the kitchen is no longer level. Metal shelving chipping and rusting throughout. Drawers designed to hold chips no longer close correctly/completely. Equipment shall be kept in good repair.
4-202.16 Nonfood-Contact Surfaces (C) The welds on the 3-comp have been repaired but are not smooth or easily cleanable. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C) Repeat. Warewashing machine soiled on inside of machine, especially around attached components and pipes. Ware washing machines and basins shall be cleaned: before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the EQUIPMENT performs its intended function, and, if used, at least every 24 hours.
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature (Pf). Employee observed washing dishes in wash water 91F (dawn detergent used). During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. CDI - water drained and sink refilled with water >110F. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods. Repeat. The floor throughout has low grout and door frames are corroding along the base. All physical facilities shall be maintained in good repair. |