| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-102.11 (A), (B), and (C)(1), (4)-(16) Demonstration - Pf -- Observed priority (most critical violations) items during the inspection and the person-in-charge did not demonstrate knowledge regarding public health practices of the facility. The person in charge shall demonstrate knowledge by either having passed an ANSI accredited program (e.g. ServSafe), having no violations of priority items during the inspection, or having proper knowledge regarding public health practices and principles applicable to the operation. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P -- Observed uncovered containers of food in the walk-in cooler and the reach in coolers(octopus, oysters, soup, sauce, bologna, and bread). Foods shall be kept covered when in storage to prevent contamination. The foods were properly covered to correct the violation.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P -- Observed raw shrimp over veggies and raw chorizo over canned goods in the walk in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from ready-to-eat foods. The raw foods were moved below the RTE foods to correct the violation. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Pf -- Observed food contact surface of can opener, chopper and guacamole mortar and pestle contaminated with food residue in clean storage. Equipment food contact surfaces and utensils shall be clean to sight and touch. These items were sent to the dish area to correct the violation. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding - P -- Observed a container of queso reheating on the stove for more than two hours at 125°F (correction from hot holding). The person-in-charge stated that they had been on the stove all morning. Food that has been commercially processed and packaged shall be reheated to 135°F within 2 hours. The queso was discarded and the person-in-charge educated to correct the violation. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding - P -- Observed a container of queso at 70 degrees for less than 2 hours on the steam table. Store TCS foods at 135°F or above when hot holding. The queso was reheated above 165°F for 15 seconds and placed on the warming cabinet to correct the violation. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding - P -- Observed ribs, octopus, cooked shrimp, and cooked oysters stored in the sandwich prep unit and walk in cooler above 41 degrees(See Temps. for reference). Store TCS foods at 41°F or below when cold holding. The foods were moved to the top of the walk in cooler to correct the violation. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking - Pf -- Observed cheese, chicken wings, noodles, and bologna that needed to be date marked. Ready to eat TCS foods prepared/opened and held for more than 24 hours shall be date marked to indicate when the food shall be consumed, sold, or discarded not to exceed 7 days. The day of preparation/opening shall count as day one. Since preparation day was known, items date marked for correction. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - Pf -- Observed recently prepared tomatoes and lettuce cooling in the top of the line sandwich unit. The top of a sandwich prep unit is intended to maintain proper food temperatures, not cool food. The foods were placed in the reach-in cooler to correct the violation. |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing - C -- Observed commercially vacuum sealed packages of thawed fish with instructions stating to remove the fish from the package before thawing. Allowing fish to thaw and be stored in a vacuum sealed package can create a hazardous condition. Follow all thawing instructions on reduced oxygen packaged food products. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C -- Observed large sugar container that was not labeled. Except for containers holding food that can be easily recognized such as dry pasta or rice, working containers holding food or food ingredients that are removed from their original packages, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C -- Observed a pot of soup and spices on the floor in the walk in cooler. Store food at least 6 inches above the floor. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C -- Observed spoon/scoop handles stored in direct contact with dried beans and dry rice in the dry storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container, or other approved between-use utensils storage method. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C -- Observed a box of napkins stored on the floor in back storage. Single-service and single-use utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination; at least 6 inches above the floor; and shall be kept in the original protective package or stored by using other means that provide protection from contamination until used. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Cutting Surfaces - C -- Observed deep cuts on the cutting boards of the sandwich prep units. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-101.19 Nonfood-Contact Surfaces - C -- Observed shelves lined with cardboard. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove the cardboard. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles - C -- The dumpster door was open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered/closed. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C -- Tiles cracked and chipped throughout the kitchen and back prep area. Grout receding in areas of the kitchen. Remove clear silicone over the three compartment sink that is molded and replace. Drain cover was broken near the drink station. Damaged filter above the stove in the back kitchen. Baseboard detached at the end of the make-line near the hand sink and several areas in the back kitchen. Door frame rusted going to the back prep kitchen. Sand and paint vent at the end make line where chipping is present. Physical facilities shall be maintained in good repair. |