| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw shrimp stored beneath raw chicken on cold drawers beneath flat top. CDI: Storage order corrected to place chicken beneath shrimp. REPEAT. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans with sticker residue or food residue on them while stored as clean. CDI: Items removed from storage and sent to be properly cleaned.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machines producing a 10 ppm chlorine residual during inspection. CDI: Both machines primed and read 50-100 ppm after priming. REPEAT. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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. -P Observed queso crema with a date from 04/25, as well as undated whole milk and salsa. CDI: All expired or undated products were voluntarily discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed freshly prepared salsa and guacamole, along with freshly marinated raw chicken cooling in units rated for holding on cook line. CDI: Guacamole, salsa, and chicken relocated to walk in freezer for rapid cooling, and both items were below 41F by the end of inspection. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed an unlabelled spice shaker and squeeze bottle along cook line. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups at bar area displayed with lip contact surface exposed to contamination from air. Ensure that cups are either covered or held in a dispenser. |
|
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. Observed shelves in back prep area with food build up. Ensure they are cleaned regularly. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed three large blue beer containers filled with standing water at back door of facility. Ensure that standing water does not breed mosquitoes. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. Observed pits throughout kitchen area so as to make floor not smooth and easily cleanable.
Observed FRP loose from wall near dish machine. Observed holes in wall behind dish machine. Observed damage to floor in walk
in unit and directly outside walk in unit. REPEAT. |