| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11(A), (B), (C), & (E) - Responsibility of Permit Holder, Person in Charge, and Conditional Employees (P) Signed Employee Health Agreements have outdated information. The PIC shall explain how employees comply with reporting responsibilities and exclusion or restrictions of all food employees. Corrective action; discard old agreements and inform employees about agreement with updated information. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 Packaged and Unpackaged Food Separation, Packaging, and Segregation. Unwashed produce in cardboard boxes stored over ready to eat foods. Separate unwashed produce from ready-to-eat foods. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-602.11(E)(4) Equipment Food-Contact Surfaces and Utensils Frequency.
-Beverage nozzles at drink machine have visible residue buildup.
-Clean the equipment and utensils used with non-TCS foods as required to avoid contamination.
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
-The can opener blade has visible food residue buildup.
-Several pans on the clean utensil shelf have visible residue buildup.
-Dicer blades have lettuce between blades.
-Robo coup blades have visible residue buildup.
-Vegetable protein buildup in robo coup canister.
-Equipment food contact surfaces and utensils shall be clean to sight and touch.
Corrective action; Cleaning and sanitize identified items before using again. Repeated violation from the previous inspection. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (P) Queso on the grill is less than 165F, but above 135F; operator states that the queso was reheated to 160F before hot holding. Pinto beans reheating on the warmer about 2 hours, but less than 165F throughout all the product. Reheat all TCS foods to 165°F within 2 hours if food is to be hot held until service. Corrective action; queso and pinto beans reheated above 165F. Recommendation; rapidly reheat foods on the flat top or in oven before storing in warmers. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
-Steaks in metal pan on the flat top; some pieces are below 135F.
-Maintain TCS foods in hot holding at 135°F or above.
Corrective action; food had not been prepared long before inspection, steak rapidly reheated above 165F. Repeated violation from the previous inspection.
(After reheating, steak relocated to the prep area to be chopped, then transferred to the warmer. The temperature of the steak on the warmer was less than 135F. Steak transferred back to the grill to reheat above 165F. Recommendation to use TPHC procedures for chopped steak or change procedures to maintain the food at or above 135F after initial reheat above 165F.) |
|
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) Several foods on the flip top cooler (slaw, salsa, condiments with TCS ingredients) are above 41F due to the condiment bottles blocking the flip top lid from fully closing. Diced tomatoes stored on the flip top cooler were not cooled to 41F before storing them there. Some containers of food overfilled in the containers above the fill line. Maintain TCS foods in cold holding at 41°F or less. Corrective action; salsa voluntarily discarded and replaced with new, slaw and tomatoes relocated tot he walk-in freezer to rapidly cool. Operators drafted TPHC procedures for condiments in containers so they can keep the flip top cooler lid closed, and hold the bottles out of temperature control for 4 hours then discard the remaining portion in the bottles. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf)
-Foods cooling on the flip top cooler, shrimp cooling in the reach-in area of that cooler, lettuce in the back prep cooler covered in plastic wrap. Ground meat cooling in the walk-in cooler and covered in plastic wrap.
-Once foods drop below 135°F they must be actively cooled using approved methods. Approved methods include: ice wands, ice baths & stirring, shallow metal pans on a speed rack in the walk-in cooler or freezer, blast chiller with probe inserted into food and turned on to cool, adding ice as an ingredient, etc.
Corrective action; Identified foods relocated to the walk-in freezer or completely uncovered to rapidly cool. Repeated violation from the previous inspection. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-202.11 Food-Contact Surfaces-Cleanability (Pf) Corrosion visible on can opener blade. Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. Verification required on or before 3/20/2026. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
-Food residue buildup on the can opener holder, and lids of rice cookers; visible food residue on the slpash gaurd between the utensil shelf and the prep table.
-Keep the equipment clean to avoid build up of dust, food residue or debris.
Repeated violation from the previous inspection. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions. Dust buildup on ceiling vents, and buildup in floor drains. Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. |