| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Observed cooked ham stored on raw chorizo in prep cooler, raw steaks in plastic wrap stored above sweet potato fries in walk-in freezer. Separate raw animal foods from ready-to-eat foods. Food shall be protected from cross-contamination by separation during storage, preparation, holding, and display. Corrected During Inspection (CDI): Person-in-charge (PIC) voluntarily discarded ham and moved steak to an area separate sweet potato fries. REPEAT (1.5 pts) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Observed dried food residue on the food contact surfaces of meat slicer, knife blades, can opener blade, stored as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: PIC set-up 3-compartment sink at 50 ppm chlorine. Items were washed, rinsed, and sanitized at 3-compartment sink..
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) The concentration of the chlorine sanitizer at the dish machine measured 0 ppm chlorine. Maintain sanitizer at correct concentrations when being used to sanitize. Verification visit required by March 7, 2026 to verify the concentration of chlorine sanitizer at the dish machine measures 50 ppm.: PIC set-up 3-compartment sink at 50 ppm chlorine. Items were washed, rinsed, and sanitized at 3-compartment sink.PIC contacted dish machine service professional during the inspection. All items must be manually sanitized until the dish machine has been repaired. (1.5 pts) |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14 Cooling (P) - REPEAT - Observed 2 pans of chicken cooling since yesterday at 45-52F. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI: PIC voluntarily discarded chicken. Foods were cooling in shallow containers and vented. All other foods cooled yesterday were at 41F or less. Cooling has improved since the last inspection -nsure foods are cooled to 41F or less before covering and stacking pans. REPEAT (1.5 pts) |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Observed chicken cooling since yesterday measured 45-52F in the walkin cooler (ambient 38F). All other foods held at 41F or less. Maintain TCS foods in cold holding at 41F or less. CDI: PIC voluntarily discarded chicken. All other foods were held at 41F or less. Cold holding has improved since the last inspection. REPEAT (0 pts) |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf) Observed 2 covered stacked pans of chicken cooling since yesterday at 45-52F in the walk-in cooler. Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. CDI: PIC voluntarily discarded chicken. Other foods cooling since yesterday were at 41F or less. Cooling procedures have improved since the last inspection- queso was cooling in shallow vented unstacked pans. (0.5 pts) |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf) Shrimp (38F) thawing out at room temperature in standing water. Potentially hazardous food shall be thawed under cold running water, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. CDI: PIC moved shrimp into cooler. (0 pts) |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
Yes
|
No |
3-302.15 Washing Fruits and Vegetables (C) Observed washed avocadoes with stickers left on the fruit. Wash fruits and vegetables prior to use. REPEAT CDI: PIC removed stickers and washed avocadoes. (0 pts) |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-Service and Single-Use Articles - Use Limitations (C) Boxes of single service items stored on the floor in the upstairs. Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. (0 pts) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 and 4-502.11: Observed rusted shelving in WIC; damaged floor & threshold in the walk-in freezer; damaged walk-in freezer handle; damaged worn knife handles; cracked doors on the interior of the cookline prep cooler. Equipment and utensils shall be maintained in good repair. REPEAT
4-402.11: Observed handsink near prep sink missing caulking and pulled away from the wall. Observed prep sink also missing caulking. Fixed equipment shall be installed to allow access for cleaning and spaced from adjoining equipment, walls, and ceilings at a distance of not more than 1/32 inch; or sealed to adjoining equipment or walls. REPEAT (0.5 pts) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) - REPEAT - Observed food debris and soil accumulation on the hood filters, wiring along the cookline equipment, shelves in walk-in cooler and kitchen, walk-in cooler & freezer floor and walls. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. REPEAT Clean condition of nonfood contact surfaces has improved since the last inspection. (0.5 pts) |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
6-501.19 Closing Toilet Room Doors (C). Observed Men’s room door is left open because self closing device is detached. Except during cleaning and maintenance, toilet room doors shall be kept closed. REPEAT (0.5 pts) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Observed cracked tiles in BOH serving area and peeling paint/damaged coving around prep sink area; damaged walls with garbage bags covering holes in back hallway; damaged weatherstrip along the bottom of the kitchen door and side door by the bathrooms; damaged floor in kitchen; holes in wall by dishwash area, cookline, and by men's restroom. Physical facilities shall be maintained in good repair. REPEAT (0.5 pts) |