| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed chicken and shrimp thawing on pre-rinse since of dish machine. CDI chicken and shrimp was place in walk-in to properly thaw.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored directly above washed produce. CDI items rearranged. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed garlic and oil mixture stored in container at room temperature. CDI garlic oil mixture was discarded. Observed homemade tomato based salsas stored on tables at room temperature. CDI items removed and voluntarily discarded. REPEAT VIOLATION. VERIFICATION REQUIRED. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
I 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 2 containers of pork, salsa, lettuce, steak, shredded beef, chicken, pork skin and grilled pork in need of date mark. CDI items labeled during inspection. REPEAT VIOLATION. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 pico de gallo and tomatoes cooling in walk-in tightly covered. CDI items undercovered.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed pico de gallo cooling in flip top cooler. CDI pico moved to walk-in cooler to rapidly cool. |
|
33
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Use approved thawing methods. Observed tripe thawing in prep sink at room temperature. CDI tripe was placed under cold running water. Observed chicken and shrimp thawing in pre-rinse area of dish machine. CDI items placed in walk-in cooler to thaw. REPEAT VIOLATION. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several working containers of spices and bottles of oil not labeled.. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected - C. Outer openings shall be self closing and tight fitting. Observed backdoor not self closing. Observed several large gaps between wall and building of outside storage area. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed stew and rice milk stored directly on floor in walk-in cooler. CDI items properly stored. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep tables and under cutting boards. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed tongs stored on oven door. When oven door is opened, tongs touch floor. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-ANSI certified tortilla maker and brushes used for marinating.
4-501.11 Maintain equipment in good repair. Observed split gaskets on prep cooler, salsa cooler and walk-in freezer. Observed blue tortilla maker peeling and in disrepair. REPEAT VIOLATION.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards deeply scored.
4-101.19 Nonfood-Contact Surfaces - C. Observed rusted shelves in walk-in cooler and prep cooler. Observed prep table shelves line with cardboard throughout kitchen. REPEAT VIOLATION. |
|
53
|
0
|
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 ceiling peeling in several areas of kitchen. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
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 above 3 comp sink and fan near prep line collecting debris. |