| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C). Provide a lid and straw for employee drinking cups and do not store them on or above work surfaces. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P). Multiple food containers found uncovered. Raw chorizo stored over top of raw shrimp in drawer cooler. Do not store peeled onion beneath raw shrimp Monterrey in the cooler. Store all foods according to cook temperature. Cover all food containers in cold storage if they are not actively cooling. Store chicken breader mix in a tightly sealed container after opening original container. CDI food containers were provided with covers and all foods were arranged according to cook temperature. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) RTE shrimp, chicken and bag of tamales without date mark. Date mark any RTE foods remaining in the facility for longer than 24 hours. CDI Dates provided by PIC. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf). All chemical bottles must be labeled.
7-204.11 Sanitizers, Criteria - Chemicals (P). Maintain chlorine sanitizer between 50-200 ppm chlorine. One bleach bucket and one bleach bottle were so strong that they bleached out the test strip. |
|
36
|
0.50
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-203.12 Temperature Measuring Devices, Ambient Air and Water - Accuracy (Pf). Provide an accurate thermometer in reach in cooler. CDI A thermometer was provided for the reach in cooler . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected (C) Door sweep on the back door damaged and light entering facility form the bottom of door. Repair or replace to prevent the entrance of pests. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C). Wear hair restraints when handling foods, including scooping tortilla chips. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C). Do not store plastic drinking cups and styrofoam bowls in food(salsa) as a scoop.
Do not store knives in crevices between equipment where there is potential for contamination. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C). Store single service items protected in upstairs storage room. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C). Remove any non functioning equipment(slushy machine, convection oven, range in back of restaurant, etc). Remove rust from walk in cooler racks. Plastic is peeling from reach in cooler racks. Remove rust from outside of ice machine. Hand sink is coming off of the wall on one side and needs to be refastened. Counter at wait station by drink fountain is in bad repair and needs refinishing. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature (Pf) Wash temperature in dish machine reached 87 degrees. Maintain wash temperature for mechanical dishwashing to be 120 degrees or higher. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C). Maintain unused slushy machine and immersion blender clean. Keep bottom of ice shield inside ice machine free of sludge build up. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 Backflow Prevention Device, When Required (P). Provide a backflow preventer for the canwash hose. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Multiple cracked and damaged floor tiles collecting water along cook line and at warewashing area. Wall corner by bathrooms damaged. Vents over cook line and warewashing peeling and flaking. Maintain physical facilities to be in good repair. Dry good storage room wall needs refinishing. Threshold in walk in cooler needs repair. |