| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P *Observed food employee touch face with gloves on and moving towards another area to continue prepping. CDI - Immediately corrected employee to remove gloves and wash hands. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. *Dishes, pot, utensils observed with food residue. CDI - Items placed to be rewashed & sanitized.
4-602.11(E)(4)(b)- Equipment such as ice bins and beverage dispensing nozzles shall be cleaned at a frequency necessary to preclude the accumulation of soil or mold. *Observed microbial growth on right side divider and side of ice machine. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed chicken cooling on counter with aluminum on top; recheck 112F was close to 2 hr mark. CDI - Reheated chicken to 165F and re-cooled in walk in freezer that was serviced during visit and temps drastically colder. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P *Observed items in walk in reading 44-48F; items in some prep unit 42F, 42-45F prep drawer that was over stocked. CDI - items relocated and service tech contacted to ensure equipment functioning as intended. Facility noted that prior to visit; items were delivered and employees had be in and out of unit for placing for storage. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once the time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P *Observed couple salsa / salsa verde dated 6/2; CDI - PIC indicated this was still good not from then however voluntarily discarded. Ensure staff is not restocking product without washing, rinsing, and sanitizing first. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, ec., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf *Observed missing * for items such as ribeye, steak, eggs, etc. on both bunch and regular menus. Discussed that the footnote is correct; just missing * (asterisk) for specific menu items. VR will be required. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottles without a label. CDI - PIC labeled spray bottles |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf *Observed guacamole, salsa, etc. stored in bulk containers with a tight fitting lid. CDI - PIC uncovered containers of food and placed items in walk-in cooler/freezer. Bulk container on counter to cool.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf *Facility needs additional equipment for cooling bulk foods. Facility's freezer reading 38F during inspection and observed higher temperatures in walk in. PIC indicated was from restocking. VR will be required to ensure equipment functioning as intended. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed flies observed in kitchen throughout.
6-202.13 Insect Control Devices, Design and Installation (C) *Ensure fly strips are not over areas for food prep, storage, etc. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. *Observed cup without handle stored in sugar storage ingredients. CDI - Removed to be rewashed & sanitized. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) *Some containers, cups, etc. stacked wet; need to air dry prior to stacking. Recommend adding additional air drying rack.
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. *Observed utensils with food contact portion upright; invert to prevent contamination. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) 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. *Observed boxes of single-use and single-service items on ground of dry storage shed. Observed some single-use and single-service items at cook line not inverted. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf *Observed cups with cracks along sides.
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. *Observed small cast iron pans beginning to rust.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. *Rusted shelving above prep sinks. Wooden shelving needs to be painted/sealed to allow easy cleaning and non-absorbent. Wooden fajita holders were made are not easily cleanable with all the crevices.
4-501.11 Maintain equipment in good repair. *Torn gaskets on multiple units. Have walk in freezer serviced; service tech arrived at end of inspection. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf *Observed some very large pots that do not fit inside of the three compartment sink basins or dish machine. CDI - PIC agreed to take items out of service. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. *Detail clean gaskets throughout establishment, under grill line, hood filters (left side). Clean shelving above dish machine for air drying. Detail clean sides of fryers. |
|
51
|
2
|
Plumbing installed; proper backflow devices |
No |
Yes
|
Yes |
5-205.15 Maintain a plumbing system in good repair. *Observed hand sink near ice machine leaking from faucet when on. Leak under 2 basin of 3 comp sink.
5-203.14 Backflow Prevention Device, When Required. The water supply shall be protected from the backflow of solids, liquids, or gases. P *Backflow preventer needed for one of the faucets at back service sink. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. *Detail cleaning needed around dumpster bin area. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. *Detail clean vents and ceiling tiles in kitchen throughout dust build up and microbial growth. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 The light intensity shall be at least 10 foot candles in walk-in units and dry storage areas; 20 foot candles inside reach-in units, handwashing and warewashing areas, equipment storage, toilet rooms, and self-service areas; and 50 foot candles at surfaces where food prep occurs. *Increase lighting at men's bathroom 6-9 foot candles around hand sink; needs min 20 foot candles. |