| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed less than 10ppm chlorine sanitizer in the dish machine. CDI - Machine was primed and began to sanitize at the appropriate concentration. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed 120 degrees queso and 94 degree peppers and onions next to the grill. CDI - Queso was reheated to 165. Onions and peppers were placed on 4-hour TPHC. EHS provided a TPHC policy for this item for Taco Thursdays. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 42-43 items in prep cooler 2 due to it being open and in front of a hot grill during Taco Thursday lunch rush. CDI - Lid was closed and ambient temperature returned to below 41 degrees. EHS recommends having the machine serviced. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
Yes
|
No |
REPEAT
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed missing dates for cooked shrimp in the chest freezer. CDI - Shrimp were cooked this morning so manager date marked the shrimp with today’s date. Improvements made for date marking from the previous inspection. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf
Observed missing asterisks for menus that were printed yesterday. CDI - During inspection, employees started asterisking the newly printed menus. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
REPEAT
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed two spray bottles with no labels. CDI- Bartender had made the bottles this morning and labeled them during inspection. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
REPEAT
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed a light gap at the bottom of the back restaurant door that could allow pests to enter. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed a large amount of soiled wiping cloths on prep surfaces throughout the kitchen. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-501.11 Maintain equipment in good repair.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed a pan being used to hold up a stove. Observed 5 “household only” chest freezers. Observed rusting shelves in the walk-in cooler and near the 3-comp sink. Observed a non-functional 3-comp sink sanitizer dispenser. Manager stated that the dish machine is used to wash all dishes. Large pots that do not fit in the machine are cleaned in place. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT
6-501.11 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. Observed low grout between tiles in front of the dish machine. Observed holes in the wall behind the 3-comp sink.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean.
Observed heavy grease and food debris on the walls in between the prep coolers and fryers.
6-201.16 (B) In areas that are not used for dry storage, concrete blocks, porous blocks, or bricks used for indoor wall construction shall be sealed, smooth, nonabsorbent, and easily cleanable. Observed missing paint on the wooden walls around the cook line. |