| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
2-101.11 PIC shall be present during all hours of operation. -PF
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met.
Observed no manager on duty during inspection ensuring that rules in the code are being met; observed cold holding, sanitizer strengths, hot holding, and cold holding all not being monitored properly by a person in charge (PIC).
Observed no PIC with a certified food protection manager certificate on duty at time of inspection. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
6-301.14 Post a handwash sign at each handsink.
Observed handwashing sink being used to rinse wet wiping cloth. Observed employee placing salsa container inside sink to wipe side of container. Observed missing handwash sign inside the women's restroom. Repeat. CDI. Informed employee to not use handwashing sink but for any use other than handwashing. Gave employee handwash sign to post in the women's restroom. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf
Could not verify parasite destruction records for tilapia served in ceviche dish. PIC will email frozen supplier statement within ten (10) days. |
|
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
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed dead cockroach directly on top of "clean" beer glasses inside cold chest deeming the glasses contaminated and not clean. Observed chlorine sanitizer used on grill line at 0 PPM. CDI. All of the beer glasses were removed and cleaned and cold chest was cleaned and sanitized. The sanitizer was remade to 100 ppm of chlorine. |
|
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 chicharron and chorizo in hot holding steam unit below 135F (see temp chart). CDI. Both meats were reheated to 165F on grill flat top and placed back in hot holding. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed mixed shredded cheese, white shredded cheese, salsa verde and regular salsa holding above 45F (see temperature chart). CDI. The shredded cheeses were split into two separate portions and cooled to 41F (cheese was in too large of a portion). Salsas were moved to the walk in cooler to cool to 41F. Repeat. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment.
COMMENT: Provide a thermometer inside of the salsa cooler. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed flies in the back storage room. Observed dead roach on top of clean beer glasses in cooler (dead roach removed and all equipment and glasses were cleaned). |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code.
COMMENT: Observed employee coke beverage stored intermingled with establishment food in the reach in freezer near the grill. Employee informed to move beverage. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
COMMENT: Several wiping cloths noted stored outside of chlorine sanitizer buckets. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Observed bowls being used as scoops in the soda ice machine and the rice. Repeat. Do not store bowls inside foods as they do not have handles and can result in contamination. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
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.
COMMENT: Observed employee cell phone stored on same shelving as a cleaned plates. Keep employee items separate from cleaned utensils. |
|
47
|
0
|
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.
COMMENT: Observed black buildup on several reach in cooler gaskets inside the kitchen. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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.
COMMENT: Observed hole in the left wall behind racks in the dry storage room. Observed back door in need of painting to maintain cleanable. |