| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
**2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverages stored in reach-in unit on line. PIC voluntarily discarded employee beverage. CDI |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
**5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use- Pf. Observed a strainer and ladle stored in handsink on cookline. PIC removed strainer and ladle from handsink. CDI, R |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
**3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed blueberries stored in prep top with microbial growth present. PIC voluntarily discarded blueberries. CDI
**3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed two dented cans. PIC set cans aside for credit. CDI |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a container of birria burritos stored in reach-in unit without a cover. PIC covered food. CDI |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
**4-602.11(E)(4)(b)- Equipment such as ice bins and beverage dispensing nozzles shall be cleaned at a frequency necessary to preclude the accumulation of soil or mold. Observed microbial growth on ice machine reflector board. Additional cleaning needed to ice machine.
**4-501.114 Maintain chemical sanitizer at correct concentrations when being used to sanitize. 50PPM to 200PPM for Chlorine, 200PPM to 400PPM for Quaternary Ammonia ( or Per Manufacturer's Instructions) -P Observed sanitizer basin reading at 0ppm at 3 comp. PIC refilled sanitizer basin and sanitizer began reading at proper concentration. CDI |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
**3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed verde salsa 120-141F in steam well. PIC placed verde salsa on range to reheat to 165F. CDI, R |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed liquid eggs 55F, french toast mixture 52F, cooked potatoes 44F all on counter, rice 78F in oven that was left over from last night. PIC voluntarily discarded rice. Liquid egg, french toast mixture, and potatoes were placed in walk-in cooler to rapidly cool. CDI |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
**7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a lighter stored on a box of food. PIC relocated lighter. CDI |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed numerous items stored in bulk containers with tight fitted lids cooling in reach-in freezer with little airflow due to boxes of food in unit and in walk-in cooler. PIC divided TCS foods into smaller portions and uncovered items to rapidly cool. CDI, RI |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
**3-501.13 (A), (B), (C ) Use approved thawing methods, to include submerging in running water no greater than 70°F with a velocity to flow away loose particles, under refrigeration, or as part of the cooking process, such as with frozen ground beef. -PF Observed beef 61F thawing in prep sink without water. Beef moved to reach-in freezer to cool. CDI |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies throughout establishment. Continue to work with pest servicer to gain control over insects. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of cooked tomatoes and a container of tortillas stored on floor. PIC relocated items. CDI |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloths shall be stored in a concentration of at least 200ppm for quaternary ammonia based sanitizers. Observed wiping cloth buckets reading at 0ppm. PIC remade sanitizer buckets. Observed wet wiping clothes stored on counter. CDI, R |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a scoop handle touching rice.
**3-304.12 (A) In-use utensils in TCS food must be stored with handles above the food and the top of the food container. All scoops shall have handles. Observed a plate being used as a scoop in a container of cooked potatoes. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a container of dishes stored as clean on cookline with splash contamination present. Observed a large fan stored on top of a container of dishes stored as clean on line. PIC moved dishes to 3 comp to be washed, rinsed, and sanitized. CDI |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single-service plates on cookline not inverted. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a plastic container, a plastic lid, and a ceramic dish stored as clean that was damaged. PIC voluntarily discarded dishes. CDI |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
**4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Detailed cleaning needed to gaskets, shelving, and equipment. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
**6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a missing ceiling tile above the walk-in and holes in wall behind handsink/steamwell on cookline. Recaulk handsink on cookline. Repeat
**6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Detailed cleaning needed to floors and walls on the cookline. |