| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P. Employees shall understand when to report illness, symptoms and exposure. No policy or documentation in place. PIC given employee health handout. PIC went over handout with staff and handout posted. CDI |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. All Time/Temperature Control (TCS) foods for hot holding must be held at or above 135F. Observed cooked peppers and onions stored off side of grill under 135F. CDI items reheated to above 165F. REPEAT VIOLATION. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. All Time/Temperature Control (TCS) foods for cold holding must be held at or below 45F. Observed homemade tomato based salsas stored on tables at room temperature. CDI items removed and voluntarily discarded. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ensure foods that Time/Temperature Control for safety (TCS) foods that are ready-to-eat and held more than 24 hours must be date marked. Observed several items that meet the criteria such as cut lettuce, salsa, cooked meats, milk, etc. CDI |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria-Chemicals - P. Sanitizer must be at proper concentration. Observed wet wiping cloths used for sanitizing prep surfaces in chlorine sanitizing solution above 200 ppm. CDI water was added to bucket to acheive proper concentration. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-304.13 Linens and Napkins, Use Limitations - C. Linen shall not be used in contact with food. Observed tortilla shells in contacf with linen. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-Jewelry - C. Except for a plain ring, such as a wedding band, food employees may not wear jewelry such as watches. Observed employees in kitchen wearing bracelets. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - C. In use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. Observed wet wiping cloths on counter. REPEAT VIOLATION. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification - C. Observed non-NSF tortilla press and can opener. Replace/remove items from facility.4-101.19 Nonfood-Contact Surfaces - C. Nonfood contact surfaces shall be corrosion-resistant, nonabsorbent and smooth. Observed rusted shelves in walk-in cooler. Observed prep table shelves lined with cardboard on cook line. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
Yes
|
No |
4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature - PF. The tmeperature of wash solution in manual warewashing equipment shall be maintained no less than 110F. Observed employee actively washing dishes at 82F. CDI compartment was drained and refilled with water above 110F. REPEAT VIOLATION. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C. Floors, walls and ceiling shall be smooth and easily cleanable. Observed baseboards in disrepair throughout kitchen. Observed holes in FRP on kitchen walls. Observed FRP lifting from wall behind 3 compartment sink exposing bare wood. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C. Ventilation intake and exhaust shall be clean. Observed dust and debris buildup on 2 ventilation intake/exhaust in kitchen. |