| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
0 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
No |
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed overall lack of control in the kitchen as evidenced by handwashing, cold holding, cooling, and hot holding issues. |
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee don gloves with no handwash several times. CDI: Employee directed to wash hands then don gloves and then did so.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands for less than 15 seconds, and then turn off faucet with bare hands, therefore recontaminating hands. CDI: Employee educated on proper handwashing and then washed hands. |
| 11 |
1 |
Food in good condition, safe and unadulterated |
No |
No |
Yes |
No |
No |
3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed several dented cans in dry storage area. CDI: Cans relocated to dented can area. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
No |
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up on sides.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed employee washing dishes and sanitizer was 50ppm quat. CDI: Sanitizer drained and refilled. |
| 18 |
1.50 |
Proper cooling time and temperatures |
No |
No |
Yes |
No |
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed salsa verde cooling at a rate of 0F/min in reach in cooler. Observed salsa prepared yesterday at 44F. CDI: Product rapidly cooled in blast chiller.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed chili sauce cooling in reach in. At 3 hours and 55 min it was 55F. CDI: Environmental health specialist (EHS) allowed employee to rapidly cool sauce in blast chiller. Product was 37F after 30 min in the blast chiller. |
| 19 |
1.50 |
Proper hot holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso in hot well below 135F. CDI: Queso rapidly reheated. REPEAT VIOLATION Some improvement from previous inspection. |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa above 45F in reach in cooler. Cooler was turned off and salsa was stored in it. CDI: Salsa voluntarily discarded. Observed lettuce and tomatoes in prep top below 45F, above 41F. Several pans were missing from the prep unit, not allowing it to cold hold effectively. CDI: Pans placed in the empty prep top spaces, and products cooled to 41F and below. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
No |
Yes |
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed guacamole date 12-18-18 in the refrigerator. CDI by discarding product. REPEAT VIOLATION |
| 31 |
0 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
No |
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 salsa and chili sauces cooling in reach in while covered. CDI: Items were put into shallow, uncovered pans and cooled in blast chiller. |
| 35 |
0 |
Food properly labeled: original container |
No |
No |
No |
No |
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled spray bottle on counter. PIC stated that it was water. |
| 37 |
0 |
Contamination prevented during food preparation, storage and display |
No |
No |
Yes |
No |
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans comingled with food for use. CDI: Cans separated. |
| 38 |
0 |
Personal cleanliness |
No |
No |
No |
No |
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with rubber bracelet on, preparing food. |
| 41 |
0 |
In-use utensils: properly stored |
No |
No |
No |
No |
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop with no handle being used in quinoa mix. CDI: Scoop replaced with one that has a handle. |
| 42 |
0 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
No |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans stored as clean. |
| 43 |
0 |
Single-use and single-service articles; properly stored and used |
No |
No |
No |
No |
No |
4-502.13 Single-use and single-service articles may not be reused. Observed foil pans being washed, rinsed, sanitized and then stored as clean for reuse.
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups and containers stored on floor in storage closet, at register, and at pick up station. |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-502.11(A) Maintain utensils in good repair. Observed cracked lid on salsa verde. |
| 46 |
0 |
Warewashing facilities: installed, maintained and used; test strips |
No |
No |
No |
No |
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash water at 86F during active warewashing. CDI: Sink drained and warewashing temporarily stopped. See #50. |
| 47 |
0 |
Non-food-contact surfaces clean |
No |
No |
No |
No |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food debris and build up on inside of blast chiller. Observed minor build up on inside of refrigeration equipment. |
| 49 |
1 |
Plumbing installed; proper backflow devices |
No |
No |
No |
No |
Yes |
5-202.13 Backflow Prevention, Air Gap - P Observed drain for hot water heater and 3-comp sink air gap to be less than required. Provide proper air gap. VERIFICATION REQUIRED |
| 50 |
1 |
Sewage and waste water properly disposed |
No |
No |
No |
No |
Yes |
5-402.13 Maintain sanitary sewage system.-P Observed that when 3-comp sink is let out, the floor drain does not drain. The sewage water backs up into the restaurant and dining room. Water was cleaned up today, owner snaked the drain, but water still was backed up and not draining. Immediate Suspension issued. VERIFICATION REQUIRED Immediate Suspension issued. Contact EHS when issue has been resolved. |