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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager - C -- Upon inspection, there was no certified food protection manager (CFPM) present. At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a CFPM by taking and passing an ANSI accredited program (ServSafe for example). A CFPM shall be present during all operating hours. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding - P -- (0 POINTS): Observed steak at 90°F on the grill. Store TCS foods at 135°F or above when hot holding. According to the owner, this steak was for a pregnant employee and not for guests. It should be labeled as personal if not for customers and should still be kept at 135 degrees F or higher to keep it safe for the employee. The steak was reheated above 135 degrees F to correct the violation. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-304.13 Linens and Napkins, Use Limitations - C -- Observed an employee using a towel as a hand barrier to protect her hands from burning when cutting open gorditas. Linens, such as cloth napkins, may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. Use silicone gloves or something similar that can be washed to correct the violation.
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C -- Observed a cooler of sauces and a contianer of seasonings stored on the floor. Laundered linens shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C -- Observed spoons with their handles stored in direct contact with onions/cilantro and cheese in the top of the prep unit. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall have a handles that are stored in the food with their handles above the top of the food and the container, or other approved between-use utensils storage method. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C -- Observed clean utensils stored on the floor. Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination; at least 6 inches above the floor; in a self-draining position that allows air-drying; and covered or inverted.
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C -- Observed clean linens stored on the floor. Laundered linens shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-202.16 Nonfood-Contact Surfaces - C -- Observed the 3-compartment sink with squared corners, making those compartments difficult to clean. Nonfood contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. The owner had recently replaced a one-compartment sink with this unapproved 3-compartment sink and was unaware of this rule. Replace. |
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