| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-103.11 (A) - (P) Person-In-Charge Duties (Pf) PIC shall ensure rules in the code for food safety and handling are met. REPEAT
Violations of priority items during the inspection, several are repeat from previous inspections. PIC shall ensure: employees are maintaining proper hot and cold holding temperatures, proper cooling methods are in place to rapidly cool TCS foods, consumers are informed if animal foods are offered raw or undercooked, employees are properly sanitizing multiuse equipment and utensils. CDI above items addressed during inspection. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.
Facility had poster, but not the full plan. CDI-Plan provided. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) Employees shall eat, drink, or use any form of tobacco only in designated area to prevent cross contamination.
Employee walking through kitchen eating and drinking at least two times. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf) Each handwashing sink shall be provided with individual, disposable towels.
Paper towels not accessible in men's restroom. CDI-Paper towels placed at handwashing sink. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. REPEAT
Raw chicken in pan in bottom of make unit above cheese and raw beef. Multiple ground meats above whole pork in walk in cooler. Raw ground meats above salsa. Open box of raw chicken above ready to eat foods in walk in freezer. In meat case, ground meat above whole muscle meat. CDI- Manager relocated foods appropriately.
This is the 13th inspection in a row where this has been out of compliance.
3-304.11 Food Contact with Equipment, Utensils, and Linens (P) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils and single service.
Multiple foods unpackaged and sitting directly on shelving in walk in freezer. CDI- Foods discarded by PIC. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Equipment food contact surfaces and utensils shall be clean to sight and touch. REPEAT
Majority of dishes/utensils in facility with some kind of soil/build up/sticker residue. Pans with stickers and food debris, smallwares including graters, choppers, ladle, tongs, etc with soil. Slicer with soil buildup on unmovable parts. Meat saw with soil buildup in crevices. All items must be cleaned properly with a wash/rinse/sanitize procedure and a verification is required on or by May 28.
This is the 9th inspection in a row where this has been out of compliance. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
Yes
|
No |
3-403.11 Reheating for Hot Holding (P) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. REPEAT
Chorizo and chicken reheated did not reach 165F prior to placing in hot holding. CDI-Both reheated to above 165F. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14 Cooling (P) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. REPEAT
Two pans of rice and one large container of cooked salsa did not cool to 41F in walk in overnight after being hot/cooked previous day. Food had been in cooler overnight. CDI-Discarded by PIC.
This is the 5th inspection in a row where this has been out of compliance. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less.
All meats in meat case above 41F, and measured up to 47F. Cooked onions in oil at 79F. Cups of red and green salsa pulled from walk in cooler measured 47-56F. Smoked pork chops, salsa cups, and onions in oil discarded. Raw meats stayed in case. VERIFICATION required by Friday May 22 that raw meats in case are at 41F and below.
This is the 5th inspection in a row this has been out of compliance. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)/3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)
Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. REPEAT
Datemarking system is incorrect, in that foods are being datemarked for 8 days instead of the allowed 7. Hot dogs and cut ham in make unit with no datemark. Horchata made with rice, tamarindo, large container of salsa in walk in cooler with no datemark. CDI-Food labels changed to reflect 7 day hold time. Unlabeled foods discarded by PIC.
This is the 5th inspection in a row where this has been out of compliance. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.
Eggs are available to be ordered and cooked any way. No consumer advisory present on menu. Add consumer advisory to menu by May 28 for a verification.
Advisory must contain an asterisk on the food (eggs) to a footnote that states "eggs may be cooked to order", with a reminder statement that states "consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness". |
|
27
|
0.50
|
Food additives: approved & properly used |
No |
No
|
Yes |
3-302.14 Additives (P). Foods shall be protected from the addition of unsafe or unapproved food or color additives and unsafe or unapproved levels of approved additives/color additives.
Establishment is using red color for chorizo. The red color package had no label indicating if it is approved or how to use. Verification of approval and proper use of red color required by Friday May 22. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12 Conditions of Use (P) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.
Chlorine sanitizer in vat of 3 comp sink measured above 200ppm and contained a metal lid being sanitized. CDI-Sanitizer diluted to 100ppm.
7-201.11 Separation - Storage (P) Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
Two lighters stored on top shelf above clean dishes and comingled with food and food ingredients. CDI-Lighters moved to bottom shelf. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
3-501.15 Cooling Methods (Pf) 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. REPEAT
Large container of salsa and two pans of rice did not cool overnight to 41F. CDI-Discarded.
This is the 5th inspection in a row where this has been out of compliance.
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf) Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved.
Meat case is not holding meats at 41F and below, with an ambient of 41.3F. VERIFICATION required of repair or replacement by May 28. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Many containers of foods and food ingredients without labels and can not be readily and easily identified. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-202.15 Outer Openings, Protected (C) Protect outer openings of establishment from insect or rodent entry.
Back door cracked open throughout inspection. Maintain closed.
6-501.111 Controlling Pests (Pf) Keep the premises free of insects, rodents, and other pests and eliminate harborage conditions.
Roaches and ants present throughout facility. Pest control company needs to treat facility more often than once per month. Clean back storage room from clutter so pests do not have a place to harbor. VERIFICATION required by May 28 that another service has been completed to treat roaches and that service has been increased. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Store food at least 6 inches above floor and where it is not exposed to contamination.
Bags of onions on floor in back storage room. Pans of washed vegetables on ledge between kitchen and dining room where it could be contaminated by customers. Container of spice mixture on floor in cooler.
6-404.11 Segregation and Locations - Distressed Merchandise (Pf) Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products.
Multiple food items with mold that were being held for credit comingled with foods for facility. CDI-Foods discarded/relocated to a bottom area. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) (B) Hold in-use wiping cloths in effective sanitizer between uses.
Wiping cloth bucket with wet cloth in sanitizer that measured less than 50ppm. One wet cloth on drink/ice table. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) Allow dishes to air dry. REPEAT
A few items stacked while wet, including cutting boards on tables with excessive water accumulation underneath where thery were not air dried.
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) Store clean utensils in clean locations where not exposed to contamination.
Cleaned utensils stored on soiled shelving throughout. Clean utensils stored on rack at prep sink where touching walls and can be exposed to contamination when using prep sink, as they are hanging quite low into prep areas. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C) Single service and single use articles 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. REPEAT
Single service items stored on floor near register/at storage shelving. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
Yes |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Equipment shall be maintained in good repair REPEAT
Repair doors on meat case where caulked improperly. Rusted shelving throughout. Torn gasket in walk in cooler. Meat cooler is not maintaining temperature. (verification is scheduled for this). Walk in freezer door does not close. Bottle caps with screws holding backsplash of prep sink in place.
.
4-501.12 Cutting Surfaces (C) Surfaces such as cutting boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. REPEAT
Most cutting boards have deep cuts/staining and need to be replaced.
4-202.11 Food-Contact Surfaces - Cleanability (Pf) Multiuse food contact surfaces shall be smooth; free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. REPEAT
Metal meat trays with pitted interiors. One cracked long plastic tray. One bench scraper heavily melted. Bench scraper discarded. VERIFICATION on May 28 that meat trays and plastic tray have been removed/replaced.
4-202.16 Nonfood-Contact Surfaces (C) Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Crates are being used as shelving throughout. Obtain proper shelves. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-301.13 Drainboards (C) Drainboards, utensil racks, or tables large enough to separately accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary utensil holding before cleaning and after sanitizing.
Soiled dishes piling up in floor and sink and drainboard due to not having the capacity to hold all items accumulated during operations.
4-501.14 Warewashing Equipment, Cleaning Frequency (C) Warewashing equipment shall be cleaned: before use, throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function, and, if used, at least every 24 hours.
Clean drainboard holding dishes was soiled with various debris.
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature (Pf) During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label.
Bucket of soapy water beign used for washing dishes measured 94F. CDI-Discontinued washing dishes.
4-501.17 Warewashing Equipment, Cleaning Agents (Pf) When used for warewashing, the wash compartment of a sink or mechanical warewasher shall contain a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer's label instructions.
The wash compartment was full of soiled dishes due to space limitation and employee was using a bucket to wash dishes in lieu of the wash vat. CDI- Employee discontinued washing dishes. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) Maintain nonfood contact surfaces clean.
Cleaning needed on the following, including but not limited to: shelving throughout, gaskets, transfer carts, inside make unit, bottom shelving of steam table and prep tables. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 Backflow Prevention Device, When Required (P). A plumbing system shall be installed to preclude backflow of liquid into the water supply system at each point of use, including on a hose bibb.
In mop sink area, hose is connected to faucet that does not have backflow prevention of any type. Verification of proper backflow prevention on mop sink faucet by Friday May 22.
5-205.15 (B) Maintain a plumbing system in good repair.
Leaking faucets at 3 comp sink and veggie prep sink. |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
Yes |
5-402.13 Conveying Sewage (P) Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system, including pumps, pipes, hoses and connections that are constructed, maintained, and operated according to law.
Floor drain under meat case does not drain; currently soiled, foul odor liquid in drain. Shop vac is being used to dispose of accumulted liquids. PIC states the drain does not work and cannot take condensation from the meat case. Parking lot outside of back door is caked with grease. It was stated that equipment was cleaned outside. This has caused an accumulation of grease in parking lot and it is not being disposed of properly through a sewage system. Verification of proper draining of floor drain and of parking lot clean up by Friday May 22. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosure (C). A storage area for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.
Pad in dumpster/grease receptacle soiled with debris and grease. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Physical facilities shall be cleaned as often as necessary to keep them clean. REPEAT
Spiderwebs present in corners of walls, touching clean utensil storage. Ceiling cleaning needed throughout. Floor cleaning needed under water heater and equipment. Floor sink under fish prep sink excessively soiled with food debris.
6-501.11 Repairing Premises, Structures, Attachments, and Fixtures Methods (C) REPEAT
Paint peeling off walls throughout, multiple areas where base boards are missing or coming away from the wall. Several cracked floor tiles throughout; low tile grout as well. Electrical outlets without covers. Wall damage present by walk in freezer door. Floor is not smooth where a plumbing receptacle used to be and is now filled with what appears to be plastic bags. Column dislodged that houses electrical outlet above defunct cooler.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C) Premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. REPEAT
Retail meat case no longer functional. Gas single burner in cook line not hooked to gas or in use-nor is it under a hood if it were to be used. Kitchen Aid ice maker in water heater room needs to be removed, as it is not certified or in use. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11 Designated Areas (C) Lockers or other suitable facilities shall be located in designated room or area where contamination of food, equipment, utensils, linens, and single service cannot occur. REPEAT
Employee food items (open salami, clam shell w/unknown food, open beverage) stored in customer beverage cooler w/salsa bottles.
6-303.11 Intensity Lighting (C). Lighting low on cook line (18-19fc) and over make unit (25fc). Lighting shall be 50fc where employees are working with food.
6-202.11 Light bulbs, Protective Shielding (C) Cracked light shied over tortilla prep/press area. |