| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no certified food protection manager onsite today. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented.
Observed juices that were leaking and not in good condition- discarded by staff today. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P
Observed raw beef stored over salsa and other ready-to-eat foods- raw beef moved to raw meat section to correct. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed many containers with old stickers on them and they were stored as clean. Stickers were touching the inside of other clean containers.
Not all could be cleaned today during inspection so a Visit will be made within 10 days to verify correction. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P
Observed multiple TCS foods at >45 in the walk in cooler that had been cooling from the night before- discarded today to correct. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed rice, cooked jalapenos, cooked onion,and taquitos holding at <135F.
Rice discarded, peppers and onions were put into fridge to cool and taquitos were served within 1 hour to correct. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed homemade pork rinds in the faclity at room temperature- discarded today.
Discussed different options for this product today with staff- they can buy from a commercial source, refrigerate and date product, get product testing to prove its safe, or persue a HACCP plan and variance. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
Observed the menu offering undercooked eggs- come observed going out to customers today. There is a reminder that this is a risk to health but there is no disclosure next to the menu items that offer undercooked egg if the customer requests it. Place an asteriks next to these menu items as discussed and shown today.
VR in 10 days. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 multiple foods that had cooled last night in deep portions, stacked on top of one another, covered inside of thick plastic containers- all food discarded today.
Food must be in thinner portions for items like beans, pork, rice. Ice can be added to product, products can be put on ice and stirred regularly, freezer can be used etc.
Be sure staff are using thermometer to be sure food is meeting temperatures and time that is listed in #18 of this sheet.
VR in 10 days to see cooling methods.
All foods cooling at room temperature today were split into smaler portions and placed open in the walk in, not stacked up. |
|
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 pests in the facility today. Contact pest managment company to make a couple visits, close of cracks and crevices where they can hid, check deliveries for pests when they come in. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed a torn gasket on the bar and flip top cooler.
Observed rusted racks in the walk in cooler today.
Observed tape on the wiring for the mixer- rewire or replace.
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 chicharon duro stored in a garbage bag- discarded today. |
|
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 build up on walk in racks today. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed tape on the handsink drain pipe today- tape is not approved as a repair. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-203.12 Toilets and Urinals - C
Observed a missing toilet seat on one toilet in the women's restroom. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Observed raw wood above the steam table today- seal or paint.
Observed gaps in walls- caulk or seal gaps so they are easy to clean and not a harborage area for pests.
Observed build up on ceiling at the bar.
Provide baseboard where it is missing in the kitchen.
Thank you for repairing the wall holes in the bar. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.
Observed an unshielded bulb in the walk in cooler today. |