| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) - Priority Foundation - Person in charge (PIC) was not fulfilling their duties to ensure proper food safety and sanitation was being done. A person in charge shall ensure that thermometers are being used, that proper food cooling is taking place, that hot and cold holding temperatures are being routinely monitored, that proper sanitizing of equipment and utensils is being done, etc. CDI by informing PIC of requirements. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11(A); Core - Observed covered employee beverage stored above/beside clean equipment/utensils. Another uncovered employee beverage was on shelf top. Except when drinking from a closed beverage container, employees shall eat and drink only in designated areas where the contamination of food, clean equipment and utensils cannot result. CDI by properly storing beverages. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12; Priority Foundation - No paper towels were available at handsink near walk-in cooler. Each handwash sink shall be provided with paper towels or an air drying device. CDI by providing paper towels at handsink. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
Yes |
3-203.12; Priority Foundation - Only one shellstock tag was available, but PIC stated fresh oysters had been served during special events over the last several months. Also, shellstock tag provided during inspection had no date of when the last oyster had been served/sold. When the last shellstock is removed from case: 1) the date when the last SHELLSTOCK from container is sold or served shall be recorded on tag, 2) tags shall be retained for 90 days from date recorded, AND 3) record keeping system shall keep tags in chronological order according to recorded date on tag. Provide other properly dated shellfish tags from oysters served over the last 90 days. Not corrected during inspection.
3-402.11 and 3-402.12; Priority Foundation - (REPEAT) Salmon and shrimp (part of consumer advisory on menu) can be served raw or undercooked (as ordered by customer). However, no written parasite destruction information was available for review. Proper parasite destruction documentation must be provided by salmon and shrimp supplier since these foods are not frozen in restaurant to meet time and temperature parameters stated in 3-402.11. Provide required parasite destruction information. Not corrected during inspection. |
|
15
|
0
|
Food separated & protected |
No |
Yes
|
No |
3-302.11 (A)(4); Core - (REPEAT) Observed some foods in dry storage and walk-in freezer were not covered or without lids/covers. Except when the food is being cooled, store food in packages, covered containers, or wrappings. Properly cover/seal containers of foods in storage. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A); Priority Foundation - Observed some soiled knives stored on wall magnetic strip and some food containers stored as clean but with a little food debris on them. Food contact surfaces shall be clean to sight and touch. CDI by placing soiled items at dish washing area. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A); Priority - Six large pans of cooked refried beans and beef birria in walk-in cooler were at 51-58F after cooling for more than 6 hours from day before. Cooked TCS* foods shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. CDI by voluntarily discarding pans of beans and birria. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B); Priority - (REPEAT) Several cold TCS* foods were above 41F (see temperature chart). Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less throughout entire product. CDI by properly refrigerating foods. NOTE: Before placing any prepared TCS* foods in make line tops, cool them to 41F or less. Use calibrated thermometer to check foods for proper temperatures. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17(A)(B)(D); Priority Foundation - Several ready-to-eat (RTE) TCS* foods prepared more than a day ago had no dates. RTE TCS* foods kept more than 24 hours shall have dates (date of preparation, use by date or both). This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates. CDI by placing dates on foods. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11; Priority - Observed red can with gasoline stored on shelf above container of flour. Toxic items and chemicals shall be stored to prevent contamination of food and clean equipment and utensils. CDI by properly storing can of gasoline.
7-203.11; Priority - Spray bottle labeled as "sanitizer" had a yellow liquid inside it (not the color of the sanitizer used at 3-compartment sink). A container previously used to store POISONOUS OR TOXIC MATERIALS may not be used to store, transport, or dispense FOOD. SANITIZING solutions shall not be stored in or dispensed from containers previously containing other POISONOUS OR TOXIC MATERIALS. CDI by discarding spray bottle. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11; Priority Foundation - (REPEAT) One refrigerated make line unit was not maintaining TCS* foods at 41F or less. Refrigeration equipment shall be provided in number and capacity so that cooling and cold holding temperatures are achieved. CDI by removing all TCS* food from improperly refrigerating unit and placing in proper refrigeration. Do not place any TCS* foods in this unit until it is repaired/maintained to keep an air temperature of 41F or less.
3-501.15; Priority Foundation - Several TCS* foods (some parts of foods in temperature danger zone) were cooling on table top with no active cooling taking place (no stirring, no ice-water baths, etc.). Also, several containers of cooked refried beans and beef birria in walk-in cooler were not cooled properly to cool to 41F or less within 6 total hours. To properly cooling TCS* foods, use one or more of the following methods: (1) Place the FOOD in shallow pans (2-4 inch food depth); (2) Separate the FOOD into smaller or thinner portions; (3) Use rapid cooling EQUIPMENT such as ice-water paddles/wands, freezer, etc.; (4) Stir the FOOD in a container placed in an ice water bath; (5) Add ice as an ingredient; (6) Loosely cover or completely uncover cooling foods if there's no overhead contamination; (7) Use other effective methods. CDI by changing cooling methods and voluntarily discarding refried beans and birria in cooler. |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 (B); Core - Exterior digital thermometer on top hot holding cabinet was not maintaining an accurate temperature. An indicator or recording thermometer shall be provided in hot holding unit in coolest part of unit or exterior thermometer may be used. Repair digital thermometer or provide an air thermometer in hot holding cabinet that is accurate to plus or minus 3 degrees F. Air temperature must be 135F or above. |
|
37
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12; Core - (REPEAT) Some bottles/containers of dressings, sauces, spices, etc. were not labeled or clearly labeled with names of their contents. Working containers of food not easily recognizable shall be labeled. Label containers of foods with their contents. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14; Core - Chlorine sanitizer in several wiping cloths buckets was less than 50 ppm. Wiping cloth was stored in green bucket labeled as soap solution. Moist/soiled in-use wiping cloths shall be kept in proper concentration sanitizer between uses. Store in-use wiping cloths as stated above--not in soapy solution. Dry cloths can be used as "mitts" to handle hot pans or dishes but shall be kept clean and dry. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12; Core - Observed several dispensing utensils stored in room temperature water of 79F. A few in-use knives were stored in cracks (hard to clean) by make line top units. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) In the FOOD with their handles above the food; (B) On a clean and dry surface (and utensils washed, rinsed and sanitized every 4 hours if dispensing/preparing TCS* foods with them); (C) In running water of sufficient velocity to flush food particles to the drain; (D) In a container of water if the water is maintained at a temperature of at least 135F. Properly store dispensing/preparation utensils as stated above. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11; Core - (REPEAT) Several food containers, pots, dishes, ice buckets, etc. stored as clean were stacked while wet or with food contact sides up and some surfaces were splattered with food debris or debris had dropped into containers/pans. Clean equipment/utensils shall be stored in self-draining position that allows air drying and protected from contamination. Separate wet items or uncover/invert them so they completely air dry before stacking. Cover clean plates or invert on clean surfaces. Do not store items above where they can be contaminated by food splash and other contamination. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A) and (C); Core - Some disposable food containers were stored with food contact sides up and unprotected. Single service disposable food/beverage containers shall be protected from contamination. Cover disposable items or invert on clean surfaces. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10; Core - Observed unapproved Aroma rice cooker and Ninja blender in kitchen. Except for microwave ovens, toasters, mixers, water heaters, and ventilation hoods, food service equipment shall meet ANSI/NSF certification or equivalent and be used according to manufacturer's specifications. Remove unapproved equipment from facility.
4-501.11; Core - (REPEAT) Observed several shelves and wire push cart were rusty and/or peeling, and some refrigerator door gaskets were torn. Some dry storage shelves were leaning/bent. Some refrigerated drawers under cook line had missing/damaged handles. Food service equipment shall be maintained in good repair and seals shall be tight-fitting. Replace damaged shelves and drawer handles with approved equipment (do not paint rusty/damaged shelves), and replace damaged door gaskets. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14; Priority Foundation - No test strips were available to check concentration of quaternary ammonium (QA) sanitizer used at 3-compartment sink. Proper test strips or kits shall be provided for checking concentration of sanitizers used. Provide required test strips for QA sanitizer (proper concentration is 150-400 ppm). Not corrected during inspection. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(B) and (C); Core - Observed soiled solid and wire shelves, #10 can storage rack, dry storage shelves. Equipment nonfood contact surfaces shall be kept clean. Increase cleaning frequency of equipment above. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17; Core - Women's bathroom had no covered trash can. A covered trash can/receptacle shall be provided in bathrooms used by females. Provide required covered trash can. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.114; Core - (REPEAT) Two trash dumpsters with drains had no drain plugs in place. Trash/recycling receptacles with drains shall have plugs in place. Contact property owner to have trash company replace missing drain plugs.
5-501.113; Core - Side doors were open on some dumpsters. Outdoor trash/recycling receptacles shall have tight-fitting lids and doors. Work with neighboring businesses to keep dumpster lids and doors closed when not in use. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11; Core - (REPEAT) Some diamond metal plates sections on walk-in doors were detached from door. Some grout was missing between floor tiles. Physical facilities shall be kept in good repair. Repair damaged metal plates and replace missing grout between floor tiles.
6-501.12; Core - (REPEAT) Observed soiled walls/flooring in dishwashing areas, under metal cabinets, kitchen corners. Physical facilities shall be kept clean. Increase cleaning frequency of surfaces above.
6-501.16; Core - (REPEAT) Wet mops were stored with mop heads up and handles down inside mop sink basin. After use, mops shall be positioned to air dry completely without soiling walls, equipment and supplies. Hang wet mop with handles up and mop heads down, draining into mop basin below.
6-501.114; Core - (REPEAT) Observed old unused or inoperable dishes, food containers, equipment, etc. stored in facility. Unnecessary, unused or nonfunctional equipment, utensils, etc. shall be removed from facility. Remove unused items from establishment. |