| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf.
CDI- Regulatory authority reviewed answers to questions and manager corrected priority violations. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
Multiple employees observed cleaning then returning to food preparation or returning from the toilet room without handwashing. Some then donned gloves, others did not. Properly wash hands prior to food preparation, when changing tasks, and after being exposed to known sources of contamination.
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
2-301.14 (B) Wash hands after using the toilet room.- P
CDI- Regulatory authority reviewed when to wash procedures with owner, who translated instructions to staff, who began implementing proper handwashing after instructions. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Employee observed handling RTE tortillas with bare hands. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P
CDI- Regulatory authority reviewed proper food handling practices including eliminating bare hand contact to prevent contamination. Regulatory authority recommends using gloves and spatulas for handling tortillas from grill. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Paper towels/hand drying provision was not provided at hand sink. Provide paper towels or approved alternative for hand drying at each handsink. -Pf
CDI- Paper towels provided during inspection. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Establishment was using steam table to slowly reheat carnitas and maintaining food in temperature danger-zone for extended timeframe. Food shall be properly reheated using equipment designed for reheating/heating rather than steam table designed for maintaining hot temperatures. Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
CDI- Establishment properly reheated carnitas on flat-top as food had been reheating for 1.5 hours, therefore less than the 2 hour standard. Regulatory authority explained proper reheating processes, locations, and time/temperature parameters. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food observed being stored in container on the floor (picture attached) during preparation using unapproved equipment. Food also stored on floor of walk-in freezer. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Regulatory authority observed establishment using unapproved cooking equipment inside the establishment. Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
4-501.11 Replace torn gaskets observed throughout. Maintain equipment in good repair. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.16 (A) Employee observed washing hands in 3-compartment sink and being instructed to wash hands by owner. Do not use a warewashing sink for handwashing. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repair damaged flooring observed throughout. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Employees’ cell phones observed on preparation table shelves next to establishment food and utensils. Designate and use an area for the orderly storage of employees' clothing and possessions. |