| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11 (A) - (P) (Pf) Person in Charge
The person in charge failed to display active managerial control as there were multiple priority violation, food contact surfaces, date marking, hot holding.. The person in charge shall ensure that employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding through daily oversight of the employees' routine monitoring of food temperatures, as well maintaining food contact surfaces and proper date marking. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
No certified food protection manager was present during today’s inspection. The person in charge (PIC) shall be a certified food protection manger who has shown proficiency of required information through passing a test that is a part of an accredited program. R |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11A (2)b Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Raw shell eggs were being stored above ready to eat foods in the upper portion of their prep unit.Food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination of one type with another is prevented. Eggs were relocated to the reach in cooler. CDI |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-602.11 (E) (4) (b) Equipment food contact surfaces and utensils (Frequency)
The ice maker portion of the bulk ice machine had black buildup inside of it. Surfaces of utensils and equipment with enclosed components (such as ice makers) contacting non-TCS foods shall be cleaned at a frequency necessary to preclude the accumulation of soil or mold. Ice machine was cleaned during inspection CDI. R
4-602.12
Cooking and Baking Equipment
Microwave had an accumulation of food debris and residue inside of it. The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT
shall be cleaned at least every 24 hours. PIC had an employee clean the microwave. CDI |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A) Time/Temperature Control for Safety, Food hot holding and cold holding
Cooked onions and pepper were sitting on the grill outside of hot holding. TCS foods shall be maintained at 135F or above. The peppers were moved to be cold held. CDI |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18(A) Ready-to-eat, Time/Temperature Control for Food Safety Disposition
Carnitas in the prep unit to be used by the establishment had a preparation date marked for 5/25/202 making to the 8th day.A food shall be discarded if it is in a container or package that does not bear a date or is marked with a date or day that exceeds 7 days from preparation. Carnitas were voluntarily discarded. CDI |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloth, use limitation
Wet Wiping cloths for use in the restaurant were sitting out on the prep table. Cloths in-use for wiping counters and other equipment surfaces shall be held in an appropriate chemical sanitizer, 50-200ppm for chlorine sanitizer, between uses. Wiping cloths were removed. CDI |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19 Nonfood-contact surfaces
Wire racks in the walk-in cooler are rusty and need refinishing or replacement. Nonfood contact surfaces of equipment that are exposed to splash or spillage that require frequent cleaning shall be constructed of corrosion-resistant, nonabsorbent, and smooth material. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C)
Brighter lighting is needed beneath the kitchen hood system and above the kitchen food prep area. The lighting in these areas was below 50 foot-candles (ft./c). The lighting intensity shall be a minimum of 50 ft./c above surfaces where employees work with food or with equipment/utensils used to prepare food. R |