| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 spatula, several spoons, 2 lemon/lime juicer, knife, 2 tongs and slicer stored as clean with food debris. CDI items cleaned during inspection.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer at papusa station at 0ppm. CDI sanitizer was filled to proper concentration. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed meat sauce reheating in hot holding unit. CDI sauce was rapidly reheated on stove. |
|
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 Observed overall good date marking procedures. Lettuce in walk-in, milk and large salsa container must be date marked also. CDI items labeled during inspection. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer at pupsa station not labeled. CDI sanitizer labeled during inspection. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed pork thawing at room temperature. CDI pork divided. 1/2 of pork placed under cold running water, 1/2 placed in walk-in cooler. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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 dry goods, bottles and mixes not labeled. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed rice cooking on stove over with thank you bags. CDI bags removed.
3-305.12 Food Storage, Prohibited Areas - C. Observed dry storage item stored under sewer line in basement area. Sewer line must be sheiled or dry storage items must be moved. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
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 several boxes stored on floor in bar. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed sticker residue on several containers.
4-501.11 Maintain equipment in good repair. Observed 2 broken rice cookers, observed broken handle on walk-in freezer, rusted shelves in several coolers.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several severally scored cutting boards. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee actively washing dishes in 85F water. CDI water was drained and refilled at proper temperature.
4-501.14 Warewashing Equipment, Cleaning Frequency - C Observed facility scraping dishes in rinse compartment of 3 comp sink without cleaning compartment before use. Facility must scrap dishes in trash then properly wash, rinse and sanitize to avoid recontamination of dishes. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue in bottom of several coolers, gaskets and ledges of equipment. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.-P Observed spray arm at dish machine held by cord, once cord was removed spray arm fell below flood line. CDI cord was retied. Spray arm must be fixed. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed several items stored unnecessary to facility stored in dumpster area. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 FRP in disrepair behind cook line. Observed floor in need of regrouting. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed unnecessary equipment stored in basement. Observed broken/unused frier on cook line.
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 dust debris around several exhaust units in kitchen. |