|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
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
-REPEAT. Raw meats in a freezer were stored over precooked food items. Raw chicken was stored over raw shrimp as well. Ensure raw meats are not stored over ready to eat items and that raw meats should be stacked in the following order (top to bottom and front to back): Ready to eat foods > Seafood and eggs > Red meat and pork > Ground seafood, red meat, and pork > Whole and ground poultry.
CDI: Items reorganized to prevent contamination. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
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
4-602.11 - Equipment Food-Contact Surfaces and Utensils: Clean the equipment and utensils used with TCS foods as required to avoid contamination. P
-Dish machine is not functioning properly and is not sanitizing dishes. The concentration of the sanitizer was 0. Get dish machine repaired and switch to single user and single service items until dishmachine is operational.
REHS will return 5/31/2026 to verify dish machine has been fixed. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P
-TCS foods in stand up fridge were not being held at 41F or lower. TCS foods included: Cooked chicken 61F, Cooked Beef 61F, Salsa 59F, Rice 60F, and Cooked Chorizo 59F. Have unit repaired and looked at immediately. Move TCS foods to another operational refrigerator.
REHS will return 3/31/2026 to verify fix |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair.
-REPEAT. Split gaskets on make unit prep cooler.
-REPEAT. Rust on the clean utensil drying racks-this may come off with gentle cleaning (soft cloth, dish soap).
-REPEAT. Repair panel on ice machine.
-REPEAT. Replace broken hoodvent filters in hoodvent system.
-Repair dish machine. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.13 - Backflow Prevention, Air Gap: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. P
-Spray arm at 3 dish sink is hanging below the flood rim. Flip spring around to help prevent a back flow issue.
REHS will return 3/31/2026 to verify fix |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
-REPEAT. Regrout between floor tiles where the grout is low.
-REPEAT. Clean floors and walls of kitchen. |
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