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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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15
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1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)
-The cooler drawer contained raw chicken stored above ready to eat foods and raw fish. CDI: PIC was told to organize coolers so that raw animal foods are placed below ready to eat foods and stored so the foods that have the higher "cook to" temperature are stored on the bottom.
-Raw fish was stored on an upper shelf in the reach in cooler across from the flat top grill and raw chicken was stored above ready to eat foods in the walk in cooler. CDI: The foods were reorganized so they were not causing a cross-contamination issue.
-Place lids on foods in walk in cooler unless they are on the top shelf and actively cooling from being hot held or cooked.
(A) FOOD shall be protected from cross contamination by:
(1) Except as specified in (1)(d) below, separating raw animal FOODS during storage, preparation, holding, and display from:
(a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables,P
(b) Cooked READY-TO-EAT FOOD, P and
(c) Fruits and vegetables before they are washed; P
(2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by:
(a) Using separate EQUIPMENT for each type, P or
(b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, P and
(c) Preparing each type of FOOD at different times or in separate areas; P
(4) Except as specified under Subparagraph 3-501.15(B)(2) and in (B) of this section, storing the FOOD in packages, covered containers, or wrappings;
(8) Separating fruits and vegetables, before they are washed as specified under § 3-302.15 from READY-TO-EAT FOOD. |
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16
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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 providing sanitizer between 50-100ppm, the solution is around 10ppm. Contact the dish machine tech to come out and toggle the machine to distribute a higher concentration of sanitizer or, repair any issues that is not allowing the concentration to be high enough.
**A verification visit will be conducted within 3 days to ensure this issue has been fixed.**
A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under 4-703.11(C) shall meet the criteria specified under §7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions, P and shall be used as follows:
(A) A chlorine solution shall have a concentration between 50-100ppm. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) A container of ground beef was found in an oven that was turned off at 100F. CDI: The PIC stated that the ground beef was cooked and placed in the oven to hot hold until dinner. The PIC was asked to reheat the beef and place the reheated item on the steam table to hold it hot. The beef was reheated to 188F.
Time/temp control for safety foods shall be maintained at 135F or above. |
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23
|
1.50
|
Proper date marking & disposition |
No |
Yes
|
Yes |
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)
-Some of the foods in the walk in cooler and freezer that were opened, ready to eat foods or cooked, ready to eat foods were not dated with the date they were prepared. When placing potentially hazardous ready to eat foods in a cooler that have been removed from their packaging or cooked, shall be marked with a preparation date (Ex: chicken wings, tamales, etc).
-The datemarking machine is still printing off some labels with an 8 day datemark (ex: Foods prepared on 11/12 show a discard date of 11/19 when they should be sold or discarded on 11/18). There are other labels that only show the foods prep date. Either print labels that only show the prep/opening date or, toggle the machine to only add 6 days to the prep/opening date.
-A lot of food products are cooked, frozen and thawed on separate days (Tamales, chicken, beef, etc). A prep date sticker and a thaw date needs to be placed on these foods so a proper datemark range can be calculated.
**A verificaiton visit will be conducted within 3 days to ensure the datemarking machine has been fixed and thaw dates are being placed on foods that have been frozen and thawed on different days.
(A) Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12, and except as specified in (E) and (F) of this section, refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5C (41F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf
(A) Salvo cuando se ENVASE un ALIMENTO con el método ENVASADO DE OXÍGENO REDUCIDO como se especifica según § 3 502.12 y salvo como se especifica en (D) y (E) de esta
sección, los ALIMENTOS refrigerados LISTOS PARA SU CONSUMO POTENCIALMENTE PELIGROSOS (CONTROL DEL TIEMPO Y TEMPERATURA
POR LA SEGURIDAD DE LOS ALIMENTOS), preparados y conservados en un ESTABLECIMIENTO DE ALIMENTOS por más de 24 horas, Deben estar marcados claramente para indicar la fecha o día en que se deben consumir, vender o desechar en los LOCALES, cuando se conservan a una temperatura de 5 C (41 F) o menos, por un máximo de 7 días. Pf |
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25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf)
-The menu has the consumer advisory posted on the bottom but, there is not an asterisk (*) posted next to the menu items that can be served raw or undercooked. Place an asterisk (*) next to the animal food items that can be served raw or undercooked, and an asterisk next to the consumer advisory sentence.
*A verification visit will be conducted within 10 days of this inspection to ensure the asterisks have been placed on the menus.
(A) Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(4) and under 3-801.11(C), if an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER, as specified in (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Pf
(B) DISCLOSURE shall include:
(1) A description of the animal-derived FOODS, such as “oysters on the half shell (raw oysters),” “raw-EGG Caesar salad,” and “hamburgers (can be cooked to order)”; Pf or
(2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf
(C) REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states:
(1) Regarding the safety of these items, written information is available upon request; Pf
(2) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness; Pf or
(3) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions. Pf |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf) Reminder to label all bottles and containers of chemicals. Two spray bottles of unknown substances were not labeled during the inspection. CDI: Employee discarded the contents of the bottles.
Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf
Los envases de trabajo que se utilizan para almacenar MATERIALES VENENOSOS O TÓXICOS como los limpiadores y DESINFECTANTES que provienen de suministros a granel, se deben identificar con el nombre común del material de manera clara e individual. Pf
7-204.11 Sanitizers, Criteria - Chemicals (P) A wiping cloth bucket was found with a bleach water sanitizer concentration above 200ppm. The wiping cloth bucket sanitizer shall be at the same strength as the dish machine. Utilize the bleach test strips to ensure bleach water sanitizer solutions are between 50-100ppm.
Chemical SANITIZERS, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall:
(A) Meet the requirements specified: Bleach water sanitizer shall maintain a concentration between 50-100ppm. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) Some containers that had been cleaned had moisture build up due to employees placing lids on containers before they could properly air dry. Some of the plastic containers were found stacked together wet on the shelving unit in the back of the facility. Ensure that dishes and equipment are properly air dried prior to placing them on a clean equipment rack, or before stacking them together.
After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD; and
(B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
Después de lavar y DESINFECTAR, los EQUIPOS y UTENSILIOS:
(A) se deben secar al aire o usar tras un secado adecuado como se especifica en el primer párrafo de 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use
in antimicrobial formulations [Exenciones de tolerancia para ingredientes activos e inertes para su uso en formulaciones antimicrobianas] (soluciones para desinfectar superficies de contacto con alimentos), antes de que entren en contacto con los ALIMENTOS; y
(B) no se pueden secar con paños salvo que los UTENSILIOS que se hayan secado al aire se les deba sacar brillo con paños limpios y secos. |
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