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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| | Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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|---|
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2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
One of the food employees claimed to be a certified food protection manager through servsafe but the certification could not be found, even when searching for the certificate online.
The person in charge shall be a certified food protection manager through ANSI. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation REPEAT (P)
Raw shell eggs were found stored touching containers of ready to eat food at the bottom of the fliptop cooler. Raw meat was found stored directly on dirty racks in the walk in cooler. A significant portion of food found during the inspection was found uncovered. Cardboard box was found stored directly contacting produce in the walk in cooler. CDI - PIC reorganized to avoid cross contamination.
(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
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness-
Sanitizer in the 3 compartment sink was found below 50 ppm Cl. CDI - Employee remade sanitizer and it tested at 100 ppm Cl.
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) |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-
Chicken found coming off the grill at 145 degrees F. CDI - Food employee continued to cook the chicken until it reached 173 degrees F.
( A ) RAW POULTRY, wild GAME ANIMALS, BALUTS, stuffed FISH, stuffed MEAT, stuffed pasta, stuffed POULTRY, stuffed RATITES or stuffing containing FISH, MEAT, POULTRY or RATITES shall be cooked to 165F for < 1 second. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16- TCS FOOD Hot and Cold Holding - VERIFICATION REQUIRED WITHIN 72 HOURS (Thursday 3/12/26)
The low boy cooler and the cold drawers had all food items in them above 41 degrees F (see temp chart). The ambient temperature of these units were measured to be 48 degrees F and 45 degrees F respectively. Salsa verde was voluntarily discarded. Other items were moved to cool. REHS will return on Thursday 3/12/26 to verify that this is fixed or no longer used for TCS food storage.
( A ) ( 2 ) 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. (P) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking - REPEAT
Multiple items such as cooked chorizo and and barbacoa found without date marks. CDI - PIC dated items.
(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) |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name-
Sanitizer was being stored in a metal container without a label. Soap was found being stored in a metal container without a label. CDI - PIC labeled both, talked about getting a red bucket for sanitizer.
Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly identified with the common name of the material. (Pf)
7-201.11 Separation-
Sanitizer bucket was found stored directly contacting a soda box. CDI - Soda box was moved.
POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. |
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33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods-
Lettuce found cooling in the fridge, which isn't sufficient in capacity to cool. Salsa found cooling with a lid in the low boy cooler, which was also later found to not be working. CDI - Both items were moved to the walk in to finish the cooling process.
(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans;
(2) Separating the FOOD into smaller or thinner portions;
(3) Using rapid cooling EQUIPMENT;
(4) Stirring the FOOD in a container placed in an ice water bath;
(5) Using containers that facilitate heat transfer;
(6) Adding ice as an ingredient; or |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Outer Openings, Protected- REPEAT
The backdoor has a gap where light is visible, which indicates that pests are able to enter. Points maintained at half due to improvement.
(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)
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests- REPEAT
A dead roach was observed on the floor by the dry storage.
Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.(C)
6-501.111 Controlling Pests-
Live roach observed in the light above the register. Discussed having pest control come out biweekly instead of monthly.
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 |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage-
Sugar and paprika had scoopers without handles stored in the food. Scoopers were removed and talked about getting something with a handle to scoop.
During pauses in FOOD preparation or dispensing, shall be stored: (B) In FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with their handles above the top of the FOOD within the container or EQUIPMENT that can be closed.
(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;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD;
(E) In a clean, protected location if the UTENSILS , are used only with a FOOD that is not POTENTIALLY HAZARDOUS.(TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); or
(F) In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7). (C) |
|
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-
Low boy cooler and cold drawers were not holding foods at or below 41 degrees F during the inspection. Fliptop cooler gasket was found torn. Freezer was found to be holding foods below 41 degrees F, but it was not freezing.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp..
4-205.10 Food Equipment, Certification and Classification-
Papertowel was being used as a drain stopper. Please purchase a new drain stopper that is meant for commercial use by being certified by ANSI/NSF.
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. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood-Contact Surfaces- REPEAT
Surfaces and interiors of coolers found dirty. Gaskets found dirty. Sticker residue observed on the lid for the salsa. Racks in the walk in in need of cleaning.
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
There is a leak in the faucet of the 3 compartment sink.
Plumbing shall be maintained in good repair and repaired according to LAW. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113 Covering Receptacles (C) REPEAT
Dumpster side door found open. A lock was found on the side but it was not locking the doors. Points reduced to half for improvement.
Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Tiles for the mop sink found cracked.
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.
6-501.12 Cleaning, Frequency and Restrictions (C)
Floor in need of cleaning throughout the establishment.
All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. |
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