| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
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 Employee recontaminated hands after washing by touching faucet handles with bare hands. CDI - Vebal reminder to use a barrier when touching the handles; hands rewashed using pape towel to turn off faucet. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee donned gloves then contaminated gloves by handeling cell phone. CDI - Gloves removed and hands washed before donning new gloves. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up inside soda gun nozzle. CDI - Cleaned during the inspection. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Several plates and fajita pans visibly soiled and stored as clean. CDI - All sent ot dish area for reprocessing. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 45F. -P One pan of refried beans cooled over night and stil at 48F. CDI - Discarded. Two other pans at 43F from the same batch. Improvement noted from last inspection. |
|
21
|
0
|
Proper date marking and disposition |
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 No date on cut lettuce in flip top cooler. CDI - Back dated. All other item in facility correctly dated. 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 Beans holding at 43F and on day 5. CDI - discarded. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Dinner menu missing asterisk to link consumer advisory to carne asada. VR - Will return with in 10 days to verify correction. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Refried beans cooling in pans placed side by side; insulating the middle pan. CDI - Center pan discarded due to cooling time violation. See number 18. Improvment from last inspeciton. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.13 Properly locate mechanical insect control devices. Fly strip hanging from ceiling over bulk dy goods. CDI - Removed. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Two employees observed wearing bracelets while working with food. CDI -Both removed. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Sanitize bucket stored on floor at server station by hot box. Elevate with plastice drink crate or other effective means. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Wire strainer becoming freyed fom heavy use. Discaded. 4-501.11 Maintain equipment in good repair. Shelves in walkin cooler have chipping paint and rust. Also, wire shelves throughout being held up by wies and strings. Secure shelves as intended by manufacturers. Several split gaskets. |
|
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. Clean shelves in walk in cooler and in bottom of reach in coolers. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Faucet at three comp sink and drain at hand sink leaking; faucet at steam table leaking into sauce. CDI - Drain tighhtened; sauce covered. Repair leaking faucets. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Keep storage areas and bins for waste in good repair. Clean inside trash cans. |
|
53
|
0.50
|
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. Clean floors under equipment throughout. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Install covers over holes in top of grease trap at three comp sink. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
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 light intensity by bar below 50 ft candles. Also, repair non-funtioning light pannel at entance to kitchen from dinning room. . |