| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) REPEAT
Several dry spices were missing lids in the storage area. Unwashed vegetables were stored above washed produce in the walk-in.. FOOD shall be protected from cross contamination by: Storing FOOD in packages, covered containers, or wrapping.
CDI, storage order was corrected and lids were added. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16- TCS FOOD Hot and Cold Holding -
Chili sauce holding at the server station near the bar was holding on ice bath at 60F. Several TCS found in the small flip top was holding above 41F. Maintained all TCS food at 41F or below.
CDI, PIC voluntarily discard the chili sauces. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) REPEAT
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking -
Several TCS food was found with a date of 12/28/2025 throughout the kitchen. A gallon on milk was observed in the walk-in cooler without a date marking. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT as well as READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT that has been opened and held for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days and may not exceed the manufacturer’s use-by date.
CDI, PIC voluntarily discard all items that was past its 7 day mark and the gallon of milk was discard |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name
7-206.11 Restricted Use Pesticides, Criteria (P)
Unlabeled bottle of pesticide was found stored with other chemicals. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly identified with the common name of the material. Household use pesticide shall not be used in a commercial kitchen.
CDI, The pesticide was discard |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Cooling Methods- REPEAT
Observed large containers of shredded beef (49-50) in the walk-in cooler tightly sealed. In addition, recently prepared and portion chili sauce in the service cooler holding at 60F. Cooling shall be accomplished in accordance with time and temperature criteria by using one or more of the following methods, based on the type of food being cooled: separating the food into smaller or thinner portions, or venting the containers.
CDI, All items were still in the time parameter and lids were removed to rapidly cool. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected (C)
Outdoor lighting observed coming in from the bottom of the door frame. Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:
(1) Filling or closing holes and other gaps along floors, walls, and ceilings;
(2) Closed, tight-fitting windows; and
(3) Solid, self-closing, tight-fitting doors.
Add a door sweep. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) REPEAT
The ice scoopers in the service station were stored in a dirty holster. The utensils on the guaco-truck was store in water at 41F. Observed several scoopers with the handle touching the sugar. Store in-use utensils in a clean, dry place, in food with handles out, and water that's at least 135F |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required- C
Observed containers wet stacked in the dish area. Allow equipment to air dry completely before stacking.
Discussed side stacking the containers with the dish washer to allow the metal containers to properly drain |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) REPEAT
Observed employee's beverage stored above clean dishes on the dish rack. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. |