| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P - 0pts - Observed employee wash hands and then close hand sink handles with clean hands. CDI- Rewashed. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Repeat - Observed raw chicken stored on top of ready to eat pork. Observed raw steak stored over tortillas and other ready to eat foods. CDI -Moved. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Repeat - Observed meat band-saw soiled with protein residue on the back side. CDI - Employee to clean.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed no sanitizer in 3 compartment sink with dishes in it. CDI - Fixed to read 100 PPM.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. - Observed microwave soiled. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Repeat - Observed fried stuffed jalapeno (87F), jalapeno (120F), chicken flauta (111F), pork (130F), chicken (120F), chicken small (114F), and ribs (121F) out of temperature. CDI- All items reheated.
Verification required for temperature control by 6/30. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Repeat - Observed large container of salsa (6/14), pork (6/14), and stuffed jalapeno (6/12) out of date. CDI- Discarded. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - 0pts - Observed food stored on the floor on the meat side. Maintain all foods at least 6 inches off the floor at all times.
Ice chest used in customer area for kitchen ensure customers do not access areas. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0pts - Observed wet cloth towels stored on prep table. |
|
47
|
1
|
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. - Repeat - Observed cleaning needed throughout the establishment - Area near rest rooms has built up of equipment and area is surrounding it is soiled. Clean - gaskets and shelving - non-food areas of blender and band-saw - containers storing various products needs to be changed out. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. - 0pts - No covered receptacle in womens restroom. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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. - Repeat - Cleaning needed on walls off establishment and walk ins. Clean more often. |