| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-102.11 (A), (B) and (C) (1), (4) - (16) (PF) PIC shall demonstrate knowledge of food borne illness prevention, HACCP principles, and the rules set forth by the food code. P and PF items marked out. Tamales left out at room temperature Advice given that points would be taken. All food items in the walk in need covering. Foods in the process of being cooled can be left uncovered but need to be covered after cooled down. Onions on the floor. Personal items laying around the kitchen. Lack active control of hot holding temperatures, and contamination. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) A CFPM shall be present during all hours of operation. Complete servsafe course. You need a Certified Food Protection Manager at all times. |
|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) Observed employee drinks and food on prep table with food being prepped. Designate an area for employee items (personal, drinks, foods, etc.) away from food, food prep areas, equipment and utensils, and single service/single use items. Eating in the kitchen food items all over the kitchen. Personal food on counter with food for sale. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf no soap available in the restroom. |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Food shall be stored in a way to prevent cross contamination. None of the foods in the walk in are covered. Items sitting on the floor. Onions on the floor. Raw chicken box on the floor. Items moved off floor. CDI |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) ; Priority; Tamales pulled off stove in order to cook. They were sitting at rooms temperature 115-127. Reheated to 165 |
|
23
|
0
|
Proper date marking & disposition |
No |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Foods shall be marked with the date of prep/opening when held for more than 24 hours. Unable to determine what exactly was >24 hours. Advised Vivian to get stickers for foods held longer than 24 hours. No points taken since majority of the food was cooling down in the walk in cooler. |
|
37
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12; Core; sugar and salt not labeled in containers;
Need to clean the outside of the containers |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Utensils found stored wet not; need to stack so they will air dry |
|
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 (C) Equipment shall be maintained in good repair. Repair, replace, or remove large steam table no longer in use.
Establishment permitted with domestic hoods without fire suppression. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Nonfood contact surfaces shall be kept free of an accumulation. Clean inside and outside of refrigeration units, clean outside of cooking equipment, clean hoods. |
|
53
|
1
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
6-501.18; Core; cleaning needed on toilet;
6-302.11 Supply toilet tissue at each toilet. -Pf
No toilet paper in the restroom. Toilet needs cleaning. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Physical facilities shall be cleaned as often as necessary. Clean floors (under equipment), walls (behind equipment), and ceiling tiles throughout establishment. Floor cleaning in the restroom. Construction of tiles in restroom deteriorating too.
6-201.11 Floors, Walls and Ceilings - Cleanability (C) broken floor tile, hard to clean surfaces in corners ceilings etc. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11; Core; toys, infant supplies, high chair, in the rear of the restaurant; child in the restaurant |