| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF No serve safe certified food protection manager present during the inspection. Observed serve safe certifications on the wall. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed container stored inside hand washing sink upon arrival to inspection. Removed during the inspection. |
|
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 meat slicer and some pans on air drying shelves stored clean with build up and debris attached. Pans were moved to 3 comp sink to be washed, rinsed, and sanitized again. Slicer cleaning started during the inspection. |
|
21
|
1.50
|
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 Ensure that food service employees are date marking TCS foods after 24 hours. Observed salsa manager stated was made Monday with out a datemark present. Salsa was dated during the inspection. |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 5 live roaches during the inspection. Be vigilant in efforts to control the spread of pests. Recommended a higher frequency of pest control. |
|
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. Store flour and other foods at least 6 inches off the ground to prevent possibility of contamination. Moved to shelving during the inspection. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Observed sanitizer solution at a concentration that was too weak. Sanitizer solution was remixed during the inspection. Sanitizer solution for bleach concentration inside of spray bottle shall be in between 50-100ppm. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes. Food establishment shall implement pyramid stacking method to combat this issue in the near future. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Characteristics-Materials for Construction and Repair - P Materials shall be safe, durable, corrosion resistant, and non absorbent. Observed shelving unit holding dishes beside walk in cooler heavily absorbent with water damage. Replace shelving with approved materials. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
Observed dumpster doors and lids both left open. Keep dumpster doors and lids closed to prevent a possible harborage or attraction of pests. Observed trash and boxes also left on the ground. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C Observed keys and cell phones out on prep station. Ensure that employees have a designated place to keep employee goods to prevent possible contamination. |