| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed 3 servers handling soiled dishes enter kitchen then immediently begin preparing to-go plates and handling plates. CDI employees instructed to wash hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink in bar. CDI papertowels added. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon and raw shrimp stored directly above milk and ready-to-eat chicken in prep reach-in cooler. CDI items rearranged. REPEAT VIOLATION. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed taco frier basket stored as clean with food debris. CDI item moved to dish area.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine and can opener soiled. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
Yes |
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 45F. -P Observed several containers of papusa prepared yesterday in walk-in cooler above 45F. CDI papusa' were voluntarily discarded. VERIFICATION REQUIRED. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken in frier basket below 135F. CDI chicken was voluntarily discarded. Observed fried plantians hold out of temperature control. CDI plantains voluntarily discarded. See temperature chart for temperature observations. VERIFICATION REQUIRED. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shrimp, lettuce, fish, heavy cream and papusa' above 45F. CDI items voluntarily discarded. See temperature chart for temperature observations. VERIFICATION REQUIRED. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
Yes |
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 tamales, salsa, dressing and horchata not date marked. CDI items labeled. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
Yes |
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 papusa prepared yesterday (7/5) in walk-in cooler above 45F. CDI items voluntarily discarded.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed lettuce cooling in flip top cooler. Lettuce was above 45F. CDI lettuce placed on ice to rapidly. Lettuce retested at 41F at end of inspection. |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout establishment. REPEAT VIOLATION |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep surfaces, under cuttingboards and on employee aprons. CDI wet wiping cloths placed in santizier solution between uses. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 3 employees towel drying utensils. CDI utensils rewashed to apply to air dry. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelves in equipment throughout facility. REPEAT VIOLATION.
4-502.11(A) Maintain utensils in good repair. Observed frier basket and spatula in disrepair. CDI items discarded. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves, gaskets, handle of equipment and cooler/freezer bottoms soiled with food and grease residue. REPEAT VIOLATION. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash can at handsink in kitchen and bar. REPEAT VIOLATION. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-502.12 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 food and grease residue under equipment throughout facility. Observed standing water on floor throughout kithcen. REPEAT VIOLATION. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed 2 light shields broken in kitchen.
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed ventilation intake collecting debris above prep table.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal cell phones stored on prep table. |