| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) There was not a certified food protection on duty during the inspection. There must be a certified food protection manager on duty any time food is prepared or served. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Do not store raw beef over fully cooked pork belly in back upright cooler, do not store raw eggs over vegetables in the walk-in cooler, do not store raw beef over raw shrimp in the back upright cooler. All foods stored in a manner that protects against cross contamination during the inspection by the PIC. Never store raw foods over vegetables or ready to eat foods and store all raw proteins in order of final cook temperature with the highest final cook temperature below foods with a lower final cook temperature. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) The dish machine is not dispensing chlorine to sanitize dishes. Chlorine must be dispensed during the rinse cycle at 50-200 PPM in order to sanitize dishes. Dishes will be sanitized at the 3 compartment sink until the dish machine is repaired. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods - Cooking (P) (Pf) Chicken was cooked at the grill and then taken off the gill and policed in a pan to be prepared for an order. The chicken strips were 159 F. Chicken must be cooked to an internal temperature of 165 minimum before it is served. Chicken was placed back on the grill during the inspection and cooked to 165 +. |
|
20
|
3
|
Proper cooling time & temperatures |
No |
Yes
|
Yes |
TCS foods shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. P Ground beef from the previous day was 47 F it was stored in plastic bags and stacked with sweat showing on the tops of the bags indicating it was put in the bags at a temperature higher than the cooler temperature. All hot foods must be cooled from 135 F to 70 F in 2 hours or less and from 70 F to 41 F in the next 4 hours or less (not to exceed 6 hours). The ground beef was discarded by the PIC during the inspection. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Tamales and beef broth were left in the hot holding unite from the night before and the unite was turned on today before the inspection started. Both items were holding at 80 F. Foods held hot must be held at or above 135 F or rapidly cooled and placed in the cooler to chill. Both items were discarded by the PIC during the inspection. |
|
22
|
1.50
|
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) Beans, rice, cooked chicken were held in a tub near the grill and were holding at 48-49 F. When ask the PIC said they hold on ice in the cooler over night and then place it in a large pot of boiling water to eat up to 165 F or more. The food was left out at room temperature too long. If the food is not going to be heated leave it in the cooler until it is ready to be heated so that it does not sit out at room temperature. The food was placed back in the walk-in cooler during the inspection. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Cooked chicken and cooked chilis in the back upright cooler and the walk-in cooler were over 7 days old. Milk was held in the cooler and was will past the use by date. TCS foods must be date marked and not held over 7 days. All items were discarded during the inspection by the PIC. Several fully cooked items were miss dated, dates corrected during the inspection. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) The ice machine codes not have a door covering the ice. Food must be covered and protected. |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.114 Using Drain Plugs (C) Obtain a drain plug for the outside dumpster. |