| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
2
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
Yes |
3-203.12 Shellstock, Maintaining Identification (Pf) (C) The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90
calendar days from the date that is recorded on the tag or label, as specified under B of this section, by: Pf(1) Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label. Establishment is not keeping shellshock tags for their fresh, raw oysters. MULTI-REPEAT VIOLATION.
EHS will return in 30 days to ensure the establishment as implemented a recording keeping system for shellshock tags. Failure to correct this issue can result in the restaurant getting an Intent to Suspend issued. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Ready-to-Eat (RTE) foods shall be stored above raw meats. Observed peppers and mashed potatoes stored below or with raw beef and chicken. Food employees rearranged storage order upon request. CDI. REPEAT VIOLATION. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
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 food debris on several dishes and utensil stacked as clean. All thee dishes were taken to be rewashed. CDI.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) Bleach concentration shall be between 50-200ppm. Bleach in dishmachine reads at 0ppm. PIC stated it is getting fixed. It was by a repairman during inspection. CDI. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (D)Reheating for hot holding as specified under (A) - (C) of this section shall be done rapidly and the time the FOOD is between 5C (41F) and the temperatures specified under (A) - (C) of this section may not exceed 2 hours. Observed queso and refried beans below 135F in hot holding units. The queso was still partially solid. PIC stated it had been reheating for over four hours in the hot holding unit. The refried beans were also placed in the same unit to reheat at the same time. Both item were volunarily discarded. CDI
3-403.11 Reheating for Hot Holding.(A) Except as specified under (B) and (C) and in (E) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74oC (165oF) for 15 seconds. The queso and refried beans were not reheated to 165F since they were made and cool down in house. They were discarded upon request. CDI.
Reheat items on the stove to 165F before placing in hot holding units. |
|
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 shall be cold held at 41F or less. Observe sliced tomatoes above the fill line above 41F. They were taken to the walk-in cooler to chill since they were prepared less than four hours ago CDI. Also, salsa bar cooler is not holding 41F or below. All items were volunarily discarded since they were placed in the unit over four hours ago.
PIC said it probably needs to be filled with ice to work. Please do this! EHS will return on 3/10/2026 to ensure the salsa bar holds temperature. Failure to do so can result in an intent to suspend. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) (A) Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12, and except asspecified in (E) and (F) of this section, refrigerated, READY-TOEAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5C (41F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Observed several TCS food items without date marks. All items were date marked upon request. CDI. REPEAT VIOLATION |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (3)Using rapid cooling EQUIPMENT. Observed cut tomatoes cooling the a drawer cooler. There was also salsa cooling in a coke fridge. All items were taken to walk-in cooler to chill. CDI.
Use walk-in cooler to pre-chill TCS foods before placing them in the prep coolers or coke fridge. Cooling educational material will be given during exit interview. |
|
35
|
0.50
|
Approved thawing methods used |
No |
Yes
|
Yes |
3-501.13 Thawing (Pf) Except as specified in (D) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed:(A) Under refrigeration that maintains the FOOD temperature at
5oC (41oF) or less. Observed frozen burritos, burger patties, fish, and soups thawing at room temperature on prep tables. All items moved to WIC to cool. CDI. REPEAT VIOLATION. |
|
36
|
0.50
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-302.12 Food Temperature Measuring Devices (Pf) A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. Establishment had a broken food thermometer at beginning of inspection. PIC obtained new ones during inspection which work. CDI. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining. Observed wet stacking of cleaned dishes.
When possible ensure not to stack dishes while wet. The moisture can grow pathogens on dishes and utensils. |
|
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) (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Observed encrusted food debris on interal surfaces of mirowaves. The handles of mirowaves and some counter spaces were also sticky and had food debris on them. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered (C) A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. The women' restroom does not have a covered trashcans for feminine hygiene products. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles (C) Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (B) With tight-fitting lids or doors if kept outside the FOOD
ESTABLISHMENT. Observed doors to dumpsters left open during the inspection.
5-501.115 Maintaining Refuse Areas and Enclosures (C) A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items. Observed trash and leaf debris accumulated in the outside dumpster.
The leaf debris can harbor pest on the premises. |
|
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 minor repair issues to walls and floors of the facility. |