| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage (no lid) on prep surface. Drink was discarded. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
. 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Did not observe violation but when asked to demonstrate, employee flipped a tortilla on griddle top with bare hands and then placed in foil. Do not use bare hands. Tongs were brought to line for future use. Employee demostrated using tongs on tortillas and agreed to use for future orders. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods by cook temperature. -P Whole muscle beef needs to be stored above ground beef in walkin cooler. Rearranged. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer bucket on line was less than 50ppm Chlorine. Remixed to 100ppm Chlorine. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed top layer of cheese sauce in hot well at 115-124F. Cheese sauce in middle and bottom were greater than 135F. Stirred and reheated entire container above 165F during inspection. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of salsa on ice at bar at 49F on top. Moved to cold holding to rapidly chill. Facility replaced with a cold, smaller container on ice. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed items on menu without *. Reminder at bottom is correct on all menus but some are missing * and disclosure (such as "these items may be undercooked"). Maria and I reviewed and I left detailed instructions. She will email me the template for approval. Must be corrected before next inspection. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed one dial thermometer broken - reading at 0. 4-302.12 Provide a thin probe thermometer for accurate measure of thin foods.-Pf Facility does not have a thin probe thermometer for use in testing thin foods like lettuce and fish. Return visit required to ensure this type of thermometer has been obtained. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. . Observed back screen door with gap at bottom where pests may potentially enter. Maria advised she'd add a strip to bottom. No pests observed on site today. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.12 (B) Maintain sufficient lighting of at least 20 foot candles at 30 inches above floor over dish machine. Light meter reading low. Replace bulbs over ice machine and 3 comp sink as they are burned out. |