| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 4 |
1 |
Proper eating, tasting, drinking, or tobacco use |
No |
No |
Yes |
No |
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee water bottle stored on prep table during food prep. CDI- Drink removed. |
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed worker cutting and handling raw beef while wearing gloves, then reach hands into a tub of RTE produce stored next to cutting board. CDI- Employee voluntarily disposed of potentially contaminated produce, removed soiled gloves, washed hands, and put on new gloves. |
| 12 |
0 |
Required records available: shellstock tags, parasite destruction |
No |
No |
Yes |
No |
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Main cook has been recording dates on oyster tags when the last have been emptied from the bag, however, they are then storing the oysters in the walk in cooler in a pan until sold. Need to record the date on the tag when the last of the oysters are sold. CDI- PIC reviewed proper date recording for oyster tags with employee, oysters were voluntarily disposed of due to violation #20. |
| 13 |
1.50 |
Food separated and protected |
No |
No |
Yes |
No |
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed employee cutting raw meat and potentially cross contaminating a tub of RTE limes, tomatoes, onions, and peppers by getting raw meat inside the food tub. CDI- RTE Foods disposed of. Worker instructed to separate RTE foods from raw meats during handling and storage. |
| 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 walk in cooler holding all TCS foods at 43-44 degrees. Gave cooler 30 min. to see if cooler temp would decrease and walk in cooler air temp never went below 43 degrees. All TCS foods in cooler were voluntarily disposed of by PIC including but not limited to: cooked beef, cooked menudo, 6 blocks of cheese, 2 buckets of chicken broth, beans, salsas, cooked corn (elote), and cut cabbage. CDI- All out of temp TCS foods determined to be out more than 4 hours were voluntarily disposed of by PIC. PIC called to have cooler serviced. Facility has enough reach in, fridge, prep cooler, and walk in freezer space to continue operating until walk in is serviced. Will follow up that cooler is properly cold holding at 41 or below. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
Yes |
No |
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sliced ham, cooked shrimp, and cooked pork in cook line coolers/ fridges that were more than 2 days old that were not date marked.
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 bag of cooked chicken date marked for 17 days ago in fridge. CDI- Out of date chicken voluntarily disposed of by PIC. |
| 26 |
1 |
Toxic substances properly identified, stored, and used |
No |
No |
Yes |
No |
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of sanitizer on cook line not labeled. CDI- Bottle labeled. |
| 37 |
1 |
Contamination prevented during food preparation, storage and display |
No |
No |
Yes |
No |
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee with personal phone stored inside and touching a tub of RTE produce, cut peppers, onions, limes, and tomatoes. Personal items are sources of contamination that must be properly stored away from food or food contact surfaces. CDI- Tub of produce voluntarily disposed of due to potential contamination.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of limes stored on floor of walk in cooler. CDI- Limes stored off the floor. |
| 41 |
0.50 |
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 a couple knives stored between equipment. CDI- Knived removed to be cleaned. |
| 47 |
0.50 |
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 stove and grill on BOH cook line needing better cleaning of grease and build up. |
| 53 |
1 |
Physical facilities installed, maintained and clean |
No |
No |
No |
Yes |
No |
REPEAT VIOLATION 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - Observed absorbent ceiling tiles throughout the cook line. Replace with ones that are smooth, nonsabsorbent and easy to clean.
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. Observed walls near BOH oven with food build up needing cleaning and floors under and behind oven needing cleaning of major grease build up.
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C Observed missing baseboard tile on wall of walk in cooler needing replacing to make wall, floor joint smooth and cleanable. |