| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) Employee beverage stored next to single service items in the server station, and next to clean pans on a shelf with cooking oil. Employees shall eat, drink, or use any form of tobacco only in a designated area and store personal items in a manner to prevent cross-contamination. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) Using a Handwashing Sink Operation and Maintenance (Pf) Pitcher for refilling the tea machine was stored at the hand wash sink next to the walk-up window. (Pitcher stored in kitchen handwash sink also). A handwashing sink shall be used only for handwashing. Corrective action; get water for tea machine from a prep sink; don't store utensils in the hand wash sink. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf) Food processors are visibly soiled; operator states that they do not get used. Equipment food contact surfaces and utensils shall be clean to sight and touch. Corrective action; remove utensils and equipment that are not in-use. Repeated violation but improved from the previous inspection. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (P) Several foods not reheated to 165F before hot holding on the steam table. Also, birria and stew meat reheating in double pans on the cook top are not above 135F when checked. Reheat all TCS foods to 165°F within 2 hours if food is to be hot held until service. Corrective action; salsa, ground meat, birria returned to steamer to reheat above 165F. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14 Cooling (P) Cut lettuce, rice, and elote salsa made on previous days was above 41F in the tall 1-door prep cooler. Quickly cool TCS foods that are prepared from room temperature ingredients. Food must cool to 41°F within 4 hours. Corrective action; identified items voluntarily discarded. |
|
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) Operators state that rice ranging from 130 to 160F (uncovered) in the steam table was prepared today, seasoned, and waiting to go back into the steamer oven to reheat to 165F. Birria on the cook top is less than 135F. Maintain TCS foods in hot holding at 135°F or above. Corrective action; rice relocated to the grill, and birria relocated to the steamer to reheat above 165F. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) Rice not labeled in the 1-door cooler (50F) not prepared today, Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. Corrective action; voluntarily discarded.
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Picante sauce in the server cooler has a label for 6/2 on one side of the container and 6/5 on another side of the container. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hours. Corrective action; 6/5 label removed. Repeated violation but different issues from the previous inspection. |
|
28
|
0
|
Toxic substances properly identified stored & used |
No |
No
|
No |
7-201.11 Separation-Storage (P) Bleach disinfectant solution spray bottle hanging on shelf above the walk-up window. Wiping cloth bucket stored next to single service items in the server station. Store toxic materials to avoid contamination. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
3-501.15 Cooling Methods (Pf) Deep, covered containers of food cooling in the reach-in aprep cooler across from the steam table in the kitchen (guacamole, cut cabbage); bricks of cheese bundled in the reach-in area of the server cooler are above 41F. Hot grits on a baking sheet stored directly on top of cooling queso in the blast chiller. Pulled chicken in deep covered containers in the walk-in cooler. Cut lettuce, rice, and elote salsa in deep covered containers in the tall 1-door prep cooler were prepared on previous days and above 41F. Lettuce cut today stored in deep covered containers and stacked. Quickly cool foods. Use open/vented shallow (2 INCHES DEEP OR LESS) pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Corrective action; containers of foods transferred to shallow uncovered pans in the blast chiller or freezer to rapidly cool, lettuce cut today was divided into more pans and ice added to the product. Repeated violation from the previous inspection.
4-301.11 Cooling, Heating, and Holding Capacities-Equipment (Pf) Refrigeration, hot holding capacity, and cooling capacity are not sufficient to support the menu and volume at this establishment. Reduce menu or work with plan review to add sufficient equipment needed for this operation. Verification required on or before 6/15/2026. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-303.12 Storage or Display of Food in Contact with Water or Ice. Produce in the server cooler stored on the floor of the cooler with accumulated water. Packaged food may not be stored in direct contact with ice or water if water can enter the packaging. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation. Wet wiping cloths stored in solution with a concentration below 150ppm at the server station. Wet wiping cloths stored on surfaces out of the soultion. Wet wiping cloths must be stored in a sanitizer solution of proper concentration (150-400 ppm for quat). Repeated violation from the previous inspection. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage. Water pitcher to refill tea machine stored in the hand wash sink next to the walk-up window. And water pitcher stored in the hand wash sink in the kitchen. Store in-use utensils in a clean & dry place; in food with handles out; in 135°F or greater water; or under running water which quickly moves food particles to the drain. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required. Employee towel drying pans. Equipment and utensils may not be cloth dried. Repeated violation but different issue from the previous inspection. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment. Server flip top cooler reach-in area doors do not easily close because the right side door hinge is damaged; water accumulating on the floor of the cooler. Repeated violation from the previous inspection but cooler is maintaining food temperatures at or below 41F. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency. Residue buildup visible on the dishwasher, and center compartment of 3-comp sink is not draining because it's clogged with food. Warewashing machine and sink compartments shall be cleaned before use throughout the day at a frequency necessary to prevent recontamination of equipment and utensils or at least every 24 hours. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Faucet continuously running in the women's restroom, manager states that it will turn off but requires specific positioning. Repair leaks, cracks, minor clogs, etc. |