| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Observed numerous employee beverages on prep surfaces throughout the facility. (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. C |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Observed employees switch tasks without washing their hands before working with food. Grill employee was observed handling raw pork and then went to change gloves without washing her hands first. Other female employee cooking pupusas was observed handling raw eggs and then returning to handling RTE food without changing gloves or washing hands. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES P (H) Before donning gloves to initiate a task that involves working with FOOD. P
CDI: Employees rewashed their hands.
(-2 Points) |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT. 3-302.11 Observed garlic stored under beef in the walk-in freezer. In the refrigerated drawers under the steam tables, there was a pan of hot dogs and a pan of ham stored under raw pork. Also, raw beef and raw chicken were observed stored together in a reach-in cooler for a mobile food unit.
(A) FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(d) below, separating raw animal FOODS during storage, preparation, holding, and display from: (b) Cooked READY-TO-EAT FOOD, P
(2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, P
CDI: PIC moved the items.
(-3 Points) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT. 4-601.11 Observed dishes with visible soil accumulation and two can openers that need to be cleaned. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
CDI: PIC moved the items to the three-compartment sink to be rewashed.
(-1.5 Points) |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Observed items reheating in the warmer that did not reach 165 within two hours. (D) Reheating for hot holding as specified under (A) - (C) of this section shall be done rapidly and the time the FOOD is between 5C (41F) and the temperatures specified under (A) - (C) of this section may not exceed 2 hours. P
CDI: PIC reheated the items to 165. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Observed corn in hot holding less than 135 degrees. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (1) At (135 F) or above, except that roasts cooked to a temperature and for a time specified in 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of (130 F) or above; P
CDI: PIC reheated the food to 165 degrees. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
REPEAT. 3-501.16 Temped multiple TCS items in the walk-in cooler and the large make unit on the prep line that were above 41 degrees. Both units had ambient temperatures above 38 degrees and need to be repaired. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At (41 F) or less. P
VR: A 3-day verification visit is required.
(-3 Points) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Observed cut cabbage and red salsa without a date mark in the walk-in cooler. (A) Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12, and except as specified in (E) and (F) of this section, refrigerated, READY-TOEAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT 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 5C (41F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf
CDI: PIC added the date to the TCS foods without a label.
(-1.5 Points) |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 Observed creatine monohydrate pills on a shelf above a prep surface. (B) Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under § 7-101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. P
CDI: PIC moved the creatine. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
4-301.11 The walk-in cooler and make unit on the prep line had ambient temperatures above 38 degrees and need to be repaired. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. Pf
(-0.5 Points) |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 - Temperature Measuring Devices: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. C
Missing thermometer in the large prep refrigerator. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Observed white powders without a label. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. C |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.115 Observed a customer with a dog inside the facility. The dog was not a service animal. (A) Except as specified in (B) and (C) of this section, live animals may not be allowed on the PREMISES of a FOOD
ESTABLISHMENT. Pf
CDI: PIC asked the individual to leave the facility.
6-501.111 - Controlling Pests: Keep the premises free of insects, rodents, and other pests. Also observed a live roach crawling on the floor of the dinning room and a couple of flies in the kitchen. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Observed cilantro sitting in boxes on the floor in the kitchen. Cooking oil and drinks were stored on the ground in the outdoor storage shed. FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. C |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Observed wiping cloths stored in containers of water. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114. C |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
REPEAT. 3-304.12 Observed tongs and ladles stored hanging from a pot rack in front of the stove hood at head level which is not an approved area for storage. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11. C
(-0.5 Points) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
REPEAT. 4-901.11 Observed dishes wet stacked. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD. C
(-0.5 Points) |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 Observed single-service items that were not inverted. (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. C |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
Yes |
REPEAT. 4-501.11
- Repair the ice build up in the walk-in cooler
- Replace the torn gaskets on the walk-in freezer and work top refrigerator
- Replace the rusted shelving
- Repair the two-comp prep sink legs held up by a block of wood
Equipment shall be maintained in good repair. C
4-301.12 Observed pots that are too large for the three-compartment sink. (B) Sink compartments shall be large enough to accommodate immersion of the largest EQUIPMENT and UTENSILS. If EQUIPMENT or UTENSILS are too large for the WAREWASHING sink, a WAREWASHING machine or alternative EQUIPMENT as specified in (C) of this section shall be used. Pf
VR: A 10-day verification visit is required.
4-502.11 (A) - Good Repair and Calibration: Utensils shall be maintained in good repair. Several utensils are in bad repair and need to be replaced, especially the white scrapers that are chipped and pealing.
(-0.5 Points) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 Clean the interior and exterior of all equipment, including the gaskets. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. C
(-0.5 Points) |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Observed a leak at the three-compartment sink and at the prep sink. A PLUMBING SYSTEM shall be: (B) Maintained in good repair. C |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
REPEAT. 5-501.113 Observed the dumpster doors and lids open. Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (B) With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT. C
(0.5 Points) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11
- Repair the low grout throughout the facility
- Repair the cove base near the office
- Replace the light bulbs that are out above the grill
PHYSICAL FACILITIES shall be maintained in good repair. C
6-501.12 Clean the floors, walls, and ceilings. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
6-501.114 Remove the chef drawers outside of the facility. The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and (B) Litter. C
(-0.5 Points) |