| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.
Observed one employee drink stored on a prep surface. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed the 0ppm sanitizer in the 3-compartment sink due to the bottle being empty. CDI - Sanitizer bottle was replaced during inspection. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
REPEAT
TEMPORARY TPHC IN PLACE - LONG TERM COMPLIANCE REQUIRED
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed Beef, Chicken, Chicharrones, and Yuca in the hot hold unit below 135 degrees. (See temperature chart.) Manager stated that the unit is not working so they are using sterno’s underneath the pans to keep them warm. Cooked onions were stored on top of the warmer at 101 degrees. CDI - EHS and managers discussed options and decided to place the unit on temporary 4-hour TPHC. Previous foods were voluntarily discarded. EHS provided a policy during inspection. Manager stated that the new hot hold unit has been ordered and should be coming in the next few weeks. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT
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 mozzarella, chicharrones, and cut cabbage without a date mark in the walk-in cooler. CDI - Items were dated for when they were prepared. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed containers of sugar or salt and squeeze bottles of oil without labels. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed one employee preparing food while wearing an ornate ring. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
REPEAT
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed wet-stacked dishes. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed a broken hot hold unit for cafe-style service. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. -P
Observed a spray hose hanging well below the flood rim of the 3-compartment sink. CDI - Hose was hung up on a hook. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT
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 low grout on near the grill and 3-compartment sink. |