| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C PIC on site during visit is not a certified food protection manager. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF No employee health policy could be located during visit and PIC unable to describe reportable illnesses and symptoms. CDI - employee health illnesses and symptoms discussed with PIC and flyer left on-site to post for employees to reference. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
Yes |
6-301.11 Provide soap for handwashing at each handsink. -Pf No hand soap available for use at sink in mens restroom.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels available at hand sink in food prep area.
CDI - manager replaced soap and towels at hand sinks. REPEAT - Lack of supplies for hand washing has been noted as repeat violation on the previous health inspection reports. Risk control plan discussed with PIC and completed on-site during visit.
CONTINUED NON-COMPLIANCE MAY RESULT IN PERMIT ACTION.
Return visit within 10 days to ensure risk control plan is in use and hand sinks are properly supplied. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Organic buildup present in soda dispenser nozzle for horchata and powerade. Black buildup visible in beverage machine ice chute. Clean these surfaces as needed to prevent buildup. |
|
19
|
3
|
Proper hot holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Multiple items holding in display units with temperatures below 135f including hot wings at 119f, breaded wings at 121f, hot dogs at 129f, sausages at 125f, and steak and cheese taquitos at 122f, fish sandwich at 90f. Manager discarded all items, however, hot holding equipment is not maintaining required temperatures. REPEAT
TPHC procedures for hot items discussed with PIC to be used until hot holding equipment is operating properly. Procedures completed and paperwork filled out on-site with PIC.
CONTINUED NON-COMPLIANCE WITH HOT HOLDING REQUIREMENTS MAY RESULT IN PERMIT ACTION.
Return visit required in 10 days to ensure hot holding temperatures in compliance OR TPHC procedures used properly. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical spray bottle with no labeling or identification stored at mop sink. CDI - manager discarded chemical. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Small flies present in customer areas especially near beverage station. Contact PCO for service. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Shelf holding single service cups in dry storage not 6" above the floor. Cups and lids no longer in sleeve laying on unclean shelving inside of customer beverage station cabinets. Keep all single service cups in the plastic sleeve or in dispensers to prevent contamination and store them at least 6" off of the floor. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Debris and buildup present on shelving in back area and under customer area cabinetry needs cleaning. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered - C Provide a covered waste container in the womens restroom. |
|
52
|
1
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.15 Outside Receptacles - C
5-501.115 Maintaining Refuse Areas and Enclosures - C
Litter and food waste present on ground inside dumpster enclosure needs removal. Ensure dumpster door is closed to prevent pest activity. Second enclosure with extreme accumulation of litter, debris, and old equipment items needs cleaning to prevent rodent harborage. Remove items and litter on ground behind enclosure. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Buildup present on floors under and behind equipment throughout back of house, food prep area, and customer beverage area. Splatter and buildup present on wall surfaces near dish area. |