| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
Owner observed entering the kitchen from outside to continue food preparation without any handwashing. Owner observed entering kitchen to continue food preparation while handling personal cell phone with singular gloved hand and other hand bare, then proceed to food preparation.
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P
CDI- Regulatory authority reviewed when to wash procedures with owner. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(2) Bags of raw chicken and raw pork were observed stored in the same pan in the prep cooler. Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.
CDI- Bags were placed in separate pans during inspection. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Employee observed washing and rinsing food-contact surfaces and utensils without any sanitization. Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P
CDI- Regulatory authority reviewed with owner, who then reviewed with staff. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Refried beans observed at 128F. Maintain TCS foods in hot holding at 135F or above. -P
CDI- Refried beans were placed onto flat-top for proper reheating. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
Improvement noted on date labels throughout premises.
3-501.18 Queso observed being held 11 days. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
CDI- Establishment voluntarily discarded out-of-compliance queso. All other items observed within date. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Simple green cleaner observed stored on preparation table and cutting board. Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
7-204.11 Sanitizing solution was observed >200ppm in spray bottle. Properly dilute sanitizing solution to 50-200ppm. Provide sanitizer at correct concentrations, diluting as required.-P
CDI- Cleaning chemicals were relocated and sanitizing solution diluted to 200ppm. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Outer Openings, Protected (C)
The back door for the facility was not self closing. FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:
(1) Filling or closing holes and other gaps along floors, walls, and ceilings;
(2) Closed, tight-fitting windows; and
(3) Solid, self-closing, tight-fitting doors.
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pests (C)
Dead pest observed by back exit near restrooms. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Manager was asked to remove dead pests and clean equipment frequently. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Wiping cloths observed on equipment throughout. Hold in-use wiping cloths in properly concentrated sanitizer between uses. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Single-use articles observed on raw wood shelf, directly above food preparation area. Properly seal or remove raw wood to ensure single-use articles can be stored without exposure to dust. Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Replace damaged gasket on walk-in cooler door. Maintain equipment in good repair. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15B (C) Observed sanitizing side of 3-compartment sink faucet leaking. Two of the three stalls in the women’s restroom are in disrepair. A plumbing system shall be maintained in good repair. Repair plumbing fixtures as necessary. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 (C) Observed ceiling tiles with water damage in dry storage room and ceiling tiles with holes in kitchen. PHYSICAL FACILITIES shall be maintained in good repair. Replace ceiling tiles in poor repair with smooth, easily cleanable, and non-absorbent tiles. Repeat violation: ceiling tiles with water damage.
6-101.11A (C) Observed windows between kitchen/bar area and kitchen/dining area, shelf for single-use articles, and wall attachments under 3-compartment sink constructed of wood that is not sealed. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted. Seal wood in windows between kitchen/bar area and kitchen/dining area. |