| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) The PIC must be a certified food protection manager from an accredited program. PIC has a servsafe certification which expired in 2020. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.11 Handwashing Cleanser, Availability (Pf) The handsink must be supplied with soap. The handsink at the cookline did not have soap. An employee resupplied it with soap. CDI.
6-301.12 Hand Drying Provision (Pf) Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels. The handsink at the front of house did not have paper towels. An employee supplied it with paper towels. CDI. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Food contact surfaces shall be clean to sight and touch. Observed black debris on the soda machine shouts. |
|
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) TCS foods must be held at 41F or below. The TCS foods in the walk-in cooler were out of temperature. All TCS foods were voluntarily discarded if out of temperature longer than four hours. Other salvageable items were placed in the prep cooler or freezer. The WIC temperature was adjusted by PIC. CDI.
A follow-up visit will be conducted to verify the walk-in cooler works. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) TCS foods shall be discarded if older than seven days. Observed tamales which were prepped on 11/8/2025. A worker was asked to discard them and trashed them upon request. CDI. Date marking practices were otherwise compliant so no points were deducted for this violation. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
3-501.15 Cooling Methods (Pf) TCS foods shall be cooled in rapid cooling equipment and in small, shallow portions. Observed sliced tomatoes and lettuce placed in the cooler without being pre-chilled. EHS advised the establishment use temporary TPHC. Food employee put a label of "Discard at 6pm" in Spanish on the item. The lettuce was voluntarily discarded.
Large containers of queso and salsa were placed in large container. It need to be placed in smaller, thinner portions in order to cool down sufficiently. These items were discarded as well. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf) TCS foods shall be thawed in running water with a water temperature below 70F. Observed sheep/cow stomach being thawed in still water. A food employee was informed to use running water. They started to thaw it in running water upon request which was under 70F. CDI. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (B) In FOOD that is /TEMPERATURE CONTROL FOR SAFETY FOOD with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon. Observed ice scoop stored with handle touching the ice. Food employee was informed the handle should be out of the ice and he took the handle of out the ice. CDI. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) A) Except as specified in (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored where they are not exposed to splash, dust, or other contamination. Observed plates and bowls with the food contact surface facing up. They should be inverted to prevent contamination of the food contact surface. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-202.11 Food-Contact Surfaces. (A) Multiuse FOOD-CONTACT SURFACES shall be:(1) SMOOTH and (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. Observed a broken whisk. Food employee allowed EHS to discard it. CDI. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices (Pf) A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.Pf The bleach test strips are wet. The establishment needs to obtain new ones.
A verification visit will be conducted in order to ensure the establishment gets strips. This visit will be conducted WITHIN 10 days. If establishment fails to obtain test strips by the time this inspection occurs. An intent to suspend might be issued. |
|
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) Non-food contact surfaces shall be free of accumulated debris. Observed accumulated debris on the can opener and inner, top portions of the kitchen microwaves. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) PHYSICAL FACILITIES shall be maintained in good repair. Observed cracked floor tiles in the dish pit. |