| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 Demonstration-
PIC was not a certified food protection manager, could not answer all the inspector's questions when it came to food safety, and there were multiple priority violations observed today. CDI - REHS explained each violation to PIC as the inspection occurred.
Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate this knowledge by:
(A) Complying with this Code by having no PRIORITY violations.
(B) Being a certified FOOD protection manager
(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation as specified in 2-102.11 ( C ) (1), (4) - (16). (PF) |
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
There was nobody present during the inspection that had a valid food protection manager certification.
The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an ANSI accredited program. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) - REPEAT
PIC used the handwashing sink to risk a lid for a container. The handwashing sink may only be used for handwashing. CDI - Discussed only using the sink for handwashing and the lid was moved to the dish machine to be properly cleaned.
(A) A HANDWASHING SINK shall be maintained so that it is always accessible for EMPLOYEE use.
(B) A HANDWASHING SINK may not be used for purposes other than handwashing. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation-
Observed multiple uncovered items, that were not cooling or in-use, at the bottom of the cold side fliptop cooler. Observed unwashed produce stored over tortillas and other ready to eat items in the walk in cooler.
(A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, preparation, holding, and display
(2) separating types of raw animal FOODS from each other during storage, preparation, holding, ( P)
(3) Cleaning EQUIPMENT and UTENSILS and SANITIZING
(4) Storing FOOD in packages, covered containers, or wrappings; (C)
(5) Cleaning HERMETICALLY SEALED CONTAINERS of FOOD of visible soil before opening; (C)
(6) Protecting FOOD containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (C)
(7) Storing damaged, spoiled, or recalled FOOD in a separate labeled area
(8) Separating fruits and vegetables, before they are washed |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness- VERIFICATION REQUIRED WITHIN 72 HOURS (Friday 9/18/26)
The dish machine was sanitizing dishes at 0 ppm Cl. REHS will return on Friday to verify that this is fixed.
A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under 4-703.11(C) shall meet the criteria specified under 7-204.11 , shall be used in accordance with the EPA-registered label use instructions, and shall be used in accordance with paragraphs 4-501.114 (A-F).
(D) If another solution of a chemical is used, the PERMIT HOLDER shall demonstrate to the REGULATORY AUTHORITY that the solution achieves SANITIZATION and the use of the solution shall be APPROVED.
(E) If a chemical SANITIZER other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions. (P)
4-702.11 Before Use After Cleaning-
Observed the PIC rinse off a container cover and put it back on a container with food in it without sanitizing it or using any detergent. CDI - Top was moved to the dish machine to be cleaned.
UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. (P)
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-
Observed multiple clean containers with food residue on them. CDI - Containers were moved to the dish area to be cleaned again.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (Pf)
4-602.11 Equipment Food-Contact Surfaces and Utensils-
The ice machine had pink, black, and brown residue on the interior ice shield. Clean ice machine.
(4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT:
(a) At a frequency specified by the manufacturer, or
(b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold (C)
4-602.12 Cooking and Baking Equipment (C)
Observed the microwave to be dirty. Clean microwave.
Microwave ovens shall be cleaned at least every 24 hours. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) REPEAT
Observed one container of queso in the hot box at 127 degrees F. CDI - PIC reheated the queso to 165 degrees F before returning it to the hot box. Points maintained at half due to improvement.
Except during preparation, cooking, or cooling, or when time is used as the public health control, hot TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained 135F or above. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) REPEAT
Observed a majority of the salsas in the top of the salsa self-service at 45 degrees F (see temp chart). Ambient temperature of the cooler was measured to be 37 degrees F. CDI - PIC voluntarily discarded the salsas as they had been in there since the previous night.
Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with the exception of EGGS shall be maintained at 41F or below. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking -
Observed a container of cooked chicken that was thawed yesterday with no date mark. Observed multiple items throughout such as salsas with incorrect dates, even with ones dating back to last month. Staff needs to remove old date marks before reusing containers. CDI - Date marks were corrected or put on during the inspection.
(A) Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT as well as READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT that has been opened and held for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days and may not exceed the manufacturer’s use-by date. (PF) |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) - REPEAT
Squirt bottles of clarified butter, condensed milk, and water were not labeled. Observed some shaker cups without a label. Discussed color coding or labeling around the item such as on the equipment itself.
Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests-
Observed a lot of flies and gnats, especially by the back door and mop sink area. PIC stated they would contact pest control to let them know of the issue.
The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by:
(A) Routinely inspecting incoming shipments of FOOD and supplies; C
(B) Routinely inspecting the PREMISES for evidence of pests; C
(C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under 7-202.12, 7-206.12, and 7-206.13; Pf and
(D) Eliminating harborage conditions. C
6-202.15 Outer Openings, Protected-
Observed a small gap underneath the backdoor. Seal the gap to prevent pest entry.
(A)Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:
(1) Filling or closing holes and other gaps along floors, walls, and ceilings;
(2) Closed, tight-fitting windows; and
(3) Solid, self-closing, tight-fitting doors. (C) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination-
The cooler doors underneath the salsa self-service area are unlocked and accesible to the public. Please lock these coolers to prevent potential contamination from the public.
FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required -
Observed multiple clean containers stacked wet.
After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining before contacting FOOD; and
(B) May not be cloth dried.(C) |
|
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) - REPEAT
Observed multiple boxes of cups and cup lids stored on the floor at the front. Do not store these items on the floor.
(A) Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 6 inches above the floor.
(C) Single-service and single-use articles shall be stored as specified under (A) of this section and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) - REPEAT
The rolling cart is damaged. Walk in cooler door is not self closing. The legs on the 3-compartment sink and prep sinks are rusty. The dish machine is not sanitizing properly today.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Replace gasket and rolling cart.
4-205.10 Food Equipment, Certification and Classification-
Observed a glove being used as a drain stopper in the sanitize compartment of the 3 compartment sink. Please use a commerically rated drain stopper.
Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices-
Facility did not have any chlorine test strips to test the dish machine with. CDI - REHS left facility with a long strip of test strips to use in the meantime while they purchase more.
A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) - REPEAT
Observed sticker residue on the nonfood-contact portion of some containers. Observed that the bottom of the salsa cooler is in need of cleaning. Observed that the walk in cooler gasket is in need of cleaning. Points maintained at half because most of these are new areas.
NONFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat. - REPEAT
Observed leaking faucet fixture at the three compartment sink.
A PLUMBING SYSTEM shall be Maintained in good repair. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles (C)
Observed two dumpster side doors open and not in-use. Ensure dumpster doors are closed.
Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) - REPEAT
The corner guard beside the outside of walk in cooler door both need to be reattached - there are gaps in this area. Observed holes in the wall in the dry storage area and behind the 3 compartment sink. Observed the ceiling leaking by the ice machine.
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. Repair.
6-501.16 Drying Mops (C)
Observed the mop stored with the head facing upwards. Store mop off the floor with the head down.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers (C)
Observed an employee phone stored over tortillas. Observed an employee speaker on a prep surface. Keep employee items in an area that cannot potentially contaminate any equipment or supplies for the restaurant.
Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. |