| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during the inspection. A certified manager must be available during all hours of the operation. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken and raw shrimp stored above lettuce and salsa in the large 2-door reach in cooler. CDI-The chicken was moved to the bottom shelf and the shrimp was moved to another cooler. |
|
21
|
1.50
|
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 Observed many items that had been prepared the day before with no date marking, including the tamales, the spinach dip, and cooked chicken. CDI-Everything was properly back dated. |
|
31
|
1
|
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 Observed cheese dip cooling in thick containers in the walk in cooler. CDI-The cheese was moved to shallower pans and placed on ice. REPEAT. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed chicken stored on the floor in the walk in cooler. CDI-The container was placed onto a shelf.
Observed an employee drink stored in the ice machine along with the ice. CDI-The drink was removed. Do not stored drinks in ice that is used for customers. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed several rusted shelves in the walk in cooler. Have replaced. DO NOT PAINT. |
|
47
|
0.50
|
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 buildup on the inside of the flip top reach in cooler, and the bottom shelf of the prep counter across from the stove. Have cleaned. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed slight drip coming from the base of the hand washing sink. Have repaired. HUGE IMPROVEMENT. THE 3-COMPARTMENT SINK, AND THE PREP SINK FAUCETS HAVE ALL BEEN REPAIRED. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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. Observed areas near the dish machine with missing grout. Have regrouted.
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 cleaning needed to the floors through out the facility, especially underneath the dish machine area. Have cleaned. |