| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
2-401.11 - Eating, Drinking, or Using Tobacco. - Employee coffee/water bottles observed stored on shelves in service/make line and meat prep/service line. Employees shall eat, drink, or use any form of tobacco only in a designated area to prevent cross-contamination. Corrected - PIC moved to designated area. REPEAT. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 - Using a Handwashing Sink Operation and Maintenance (Pf). Handwashing sink on service line blocked by a trash can. Maintain access to hand sinks. Hand sinks may only be used for handwashing. Corrected, trash can relocated. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A) (2) (b) Packaged and Unpackaged Food Separation, Packaging, and Segregation (P) Observed raw chicken stored above raw beef in the walk-in freezer (both removed from original packaging); when it is not in intact commercial packaging food in the freezer must be separated by final cook temperature. Corrected, rearranged. REPEAT. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (P) Commercial cheese-stuffed peppers reheated to 69°F in the oven. Employee stated peppers arrive frozen and are placed directly in the oven for reheating, and time is used as the control method; however, temperature checks are not used to monitor the process. Reheat all ready-to-eat TCS foods commercially processed and packaged in a food processing plant to 135°F for hot holding. Corrected. Education provided, and PIC instructed staff to monitor item temperatures before placing them under the heat lamp. NO POINTS TAKEN DUE TO A SINGLE ITEM. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Chicken tacos, cooked nopales, cheese-stuffed peppers below 135°F under heat lamp, in the service line; PIC stated held since 10:00 AM. Maintain TCS foods in hot holding at 135°F or above. Temporarily corrected, voluntarily discarded. REPEAT. VERIFICATION REQUIRED WITHIN 3 DAYS. |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
Yes |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf). Portions of red sauce and tomato-guacamole, ham sandwiches, and lettuce & corn salad in lowboy; and portions of pico in display case 4 without date marks/labels. PIC state items were prep yesterday. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hours. Temporarily corrected, labeled. REPEAT. VERIFICATION REQUIRED WITHIN 10 DAYS. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers (Pf) Spray bottle of chlorine sanitizer not labeled. Label working containers of toxic materials such as cleaners, degreasers, and sanitizers. Corrected, labeled. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests (C) Several live flies throughout the establishment during the inspection. Keep the premises free of insects, rodents, and other pests. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints. Employee washing and sanitizing equipment without hair restraint. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing. OTo-go containers being stored out of their protective sleeve. Single-use and single-service articles shall be kept in the original protective package or stored using other means that afford protection from contamination until used. |