| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 Certified Food Protection ManagerAt least one person on site in a managerial capacity shall be an ANSI accredited certified food protection manager. Observed nobody on site with certification. CDI by instruction, first inspection since transitional permit was issued. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using TobaccoGeneral Comment: Employee beverages shall be located so contamination of equipment is prevented. Observed 1 employee beverage on prep table in kitchen. CDI, operator relocated beverage for proper storage. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation Raw animal food shall be stored so that cross contamination will not occur. Observed raw beef removed from commercial packaging and stored over ready-to-eat turnover and sauce in walk-in freezer. Observed raw chicken removed from commercial packaging and stored over pork in walk-in freezer. Observed raw pork stored directly next to cooked sliced ham in walk-in freezer. CDI, operator relocated foods for proper storage. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food shall hot held at 135 degrees F or above. Observed black bean and queso hot holding below 135 degrees F behind front counter. CDI, operator reheated foods. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking General Comment: Date mark potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours. Observed open container of milk not date marked in flip top cooler. Observed cooked beans that operator stated was cooked day before not date marked in walk-in cooler. CDI by instruction, date mark these foods if held for over 24 hours. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing General Comment: Use proper methods to thaw food. Observed bag of shrimp improperly thawing in prep sink. CDI by instruction. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the PremisesGeneral Comment: Food shall be stored 6 inches off of the ground. Observed 1 box of drink mix stored on ground in storage room. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use LimitationWiping clothes shall be stored in sanitizer in between uses. Observed several wet wiping cloths on prep surfaces and a wet wiping cloth under cutting board. CDI by instruction. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing General Comment: Store clean utensils in a clean, dry area. Observed tongs hanging from shelving above 3 compartment sink and stored against soiled wall. CDI, utensils relocated for cleaning. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge ProhibitionGeneral Comment: Ventilation system shall be cleaned so that a discharge and nuisance is prevented. Observed vent in women's restroom starting do accumulate dust. |