| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC at time of inspection not certified. No point deduction for 210 days from date of permit issued. After 210 days, 2 point deduction will be taken if PIC is not certified. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use paper towel to turn off water in order to prevent recontamination of hands. Observed employee use bare hands to turn off water. Obseved employee quickly rinse hands without soap and did not use paper towel to dry hands and turn off water.
2-301.14 Wash hands before donning gloves and between gloves uses. Observed several glove changes ocurring without washing hands in between. CDI by instruction with employees on proper hand washing procedures. Employees rewashed hands as needed. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. Observed employee use bare hands to put cooked plantains on plate for immediate service to customer. CDI by having employee wash hands and put on gloves. Plantains were placed back in fryer to reheat before serving. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. Observed no soap or paper towels for hand sink behind bar. CDI by placing soap and paper towels at hand sink. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
Yes |
3-302.11(A) Separate the different types of raw animal foods. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. Observed raw shell eggs stored over cooked tomales in reach in unit. Observed raw fish stored over raw steak in reach in unit on cook line. CDI by rearranging items to proper location. Observed many raw items stored over cooked items in walk in freezer. Verification required.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed produce stored over washed produce in walk in cooler. CDI by rearranging. |
|
14
|
0
|
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. Observed several knives with food debris stored as clean on magnetic strip. CDI by placing at 3 compartment sink to be rewashed. |
|
21
|
0
|
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. Observed one large container of salsa and container of tomales without dates. Tomales are obtained from Morazan restaurant across the street. CDI by discarding.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. Observed one container of ranch dressing and one container of salsa past 7 day expiration time. CDI by discarding. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. Observed two spray bottles of unknown chemicals without labels. CDI discarding chemical.
7-204.11 Provide sanitizer at correct concentrations, diluting as required. Observed sanitizer buckets with over 200ppm bleach. CDI by diluting with water. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
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. Observed ice wands used for cooling stored on floor in walk in freezer. CDI by taking to 3 compartment sink to be rewashed. Observed dirty dishes stacked at 3 compartment sink almost touching clean utensils and clean cutting board stored behind faucet and hanging from shelf above sink. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed leak in ceiling of walk in cooler and walk in freezer with water dripping from ceiling in cooler and ice build up in freezer. Observed broken prep unit in kitchen. Unit is being taken to be repaired and will be returned after repair.
Caulking needed for space between hand sink and wall near dishwasher and at server station. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
Yes |
No
|
Yes |
5-205.15 Maintain a plumbing system in good repair. Observed cold water at hand sink near chip warmer not working. Hand sink was added after permit was issued. Verification required. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed ceiling tiles above chip warmer/server station not easily cleanable. Replace with vinyl coated cleanable tiles. Server station was added after permit issued. |
|
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 light bulbs over server station area not shatter proof.
6-303.11 Provide at least 50 ft candles of lighting in all food preparation areas. Observed less than 50ft candles over newly added server station off of kitchen near dishwashing area. |