| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A) (1-2) Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) Observed shrimp stored above broccoli and pineapple and chorizo stored beside chicken in prep cooler 2. Must separate raw animal food items below and/or away from ready-to-eat foods during storage, preparation, holding and display. CDI-by rearranging
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P Observed shrimp, broccoli, pineapple, chorizo, chicken, and bacon uncovered in the bottom of prep cooler 2. CDI-by covering |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness: Maintain sanitizer at correct concentrations when being used to sanitize. P Observed a spray bottle of chlorine sanitizer reading 0ppm. Chlorine sanitizer must be maintained 50-100ppm. CDI-by remaking the bottle to the proper concentration |
|
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 rice in the hot well holding between 98-106F and refried beans at 118F in the hot wells. Also, carnitas on a rolling cart at 77F. Owner stated that they had been having issues with the left side of the hot well. TCS food shall be held hot at 135F or greater. CDI-by reheating the rice and beans to 165F and voluntary disposal of the carnitas |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf Observed carnitas in the walk in cooler dated for 2/25/26. Owner stated that they had been made on Saturday, 2/28/26. CDI-by properly date marking
*No points taken today due to improvement |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Common Name-Working Containers (Pf) Observed spray bottle of degreaser not properly labeled. Must be clearly and properly labeled with a common name. CDI-by properly labeling. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two containers of spices above the prep area unlabeled. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted. Observed the gasket to the prep cooler 2 doors torn. Replace as necessary. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) 4-602.13 Nonfood Contact Surfaces (C) Observed buildup to the interior of the reach in freezer, microwave, shelving throughout the kitchen, and to the push cart. Non-food contact surfaces of equipment shall be kept free from the accumulation of dust, dirt, food residue and other debris by cleaning at a frequency to prevent the accumulation of these soil residues. Clean as required. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15(B) System maintained in good repair (C) Observed the faucet to the three compartment sink broken and taped back together. Have repaired or replaced. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12(A) Cleaning, Frequency and Restrictions (C) Observed splatter to the walls throughout the kitchen. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean as required. |