| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 Certified Food Protection Manager: Observed the PIC did not have a food protection manager certificate. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 - When to Wash: Food employees must was hands when switching between working with raw food and working with ready to eat foods. P: Observed employee handle raw chicken and raw beef with gloves then only go to change gloves to put tortilla on grill. REHS asked employee to wash their hands before donning new gloves and employee washed their hands. CDI |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf: Observed a pitcher stored in the hand sink next to the cook line. The pitcher was removed and placed in the 3 compartment sink. CDI |
|
15
|
1.50
|
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: Observed raw chicken stored over produce in 2 door reach-in cooler. REHS discussed with employees that all ready to eat foods shall be stored above raw foods. The produce was moved to the highest shelf. CDI |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.15 - Cooling: Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. P: Observed rice on counter that had been made at 11:30am according to employee at 75F. The rice was discarded. CDI |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P: Observed birria on stove top at 86F. The birria was reheated to 165F. CDI |
|
23
|
1.50
|
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 cooked beef tongue and birria. The items were date marked correctly. CDI |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 - Food-Contact Surfaces: Multiuse food-contact surfaces shall be smooth, in good repair, free of sharp angles, and finished to have smooth seams and joints. Pf: Observed 1/4 pans on clean shelf with broken or melted pieces. The pans were sent to be discarded. CDI |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 - Sanitizing Solutions, Testing Devices: A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. Observed no chlorine test strips. A verification is required. VR 9/21/2025 |