| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage (C)
Hand washing signs missing in the restroom and at the hand sink. Hand washing signs are to be posted at each hand sink. New signs given. CDI |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)
No sanitizer found at the 3 comp sink. Bleach was out and concentration was under correct ppm. Ensure sanitizer is correct concentration. New bleach purchased. Concentration now 100ppm. CDI. Food contact utensils are to be sanitized.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Pinto beans, spicy pork and rice found under 135F. Tcs food is to be held 135F or higher. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(1) At 57oC (135oF) 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 54oC (130oF) or above; |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Reach in 2 door fridge observed with temps of 48F-52F. Condiment true unit observed with temps of 55F. Ice melted on lettuce, tom, and cheese. All discarded. Ensure ice trays are kept stocked and Cold holding temps are held 41F or below. All trays discarded and some found holding 41F and below removed and placed in another fridge. Items held in cold hold storage shall not exceed 41 F. Operator notified. Item removed to freezer to rapidly chill. CDI. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.11 Restriction - Presence and Use (P)
Raid observed along the storage lines. Raid is not to be used inside the restaurant. Use only safe to use approved for restaurant pesticide's.. Raid discarded. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf)
Turbo condiment cooler and 2 door Fagor reach-in not holding capacity. Cooling capacity is to be held on each unit. Service order made by manager during inspection. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-306.11 Food Display - Preventing Contamination by Consumers (P)
Cold hold bar found on countertop with exposed trays for self service. All trays removed and discarded. Serve sauces, pinco and toppings for tacos under a buffet bar where food items are protected by sneeze guard. Except for nuts in the shell and whole, raw fruits and vegetables
that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other effective means |
|
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 - Equipment (C)
Replace rusty racks and any torn gaskets on cold holds. Gaskets on the 2 door fridge (Fagor) in need of replacing. Observed cold-hold sandwich prep unit not functional with a broken lid. No food items were stored in the lower portion. Equipment shall be kept in good repair - and shall be free of unnecessary cracks, chips, or indentations to allow for easy cleaning. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C)
Clean the ware washing sinks, drainboards and lines. Ware-washing equipment is to be clean. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
Clean the counter top lines and lower shelf lines. Clean the interior portions of the fridge. Observed debris build-up on nonfood-contact surfaces in facility - notably inside reach-in freezer, inside drink cooler (near front register), and on cooking equipment. Nonfood-contact surfaces shall be kept clean. Advised additional cleaning measures. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Observed debris build-up on floors throughout the food preparation area. Observed damaged wall in the dry-storage area. Floors, walls, and ceilings shall be kept clean - and in good repair as to facilitate easy cleaning. Operator notified. Advised additional cleaning and repairs as necessary. |