| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Priority foundation: Raw shrimp served on the menu (for traditional ceviche) without a parasite destruction letter. Provide records from supplier to guarantee shrimp served raw is free of live parasites. Provide parasite free letter by November 10th. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)- Observed raw bacon and raw shrimp stored behind ready-to-eat food items in teh work top cooler. Noted a container of tilapia stored above containers of produce in side prep cooler. Also noted containers of raw mussels and raw calamari stored above containers of pre-cooked chicken and chicken tenders in the cook-line prep cooler. Keep raw meat stored below and separate from ready-to-eat food item. CDI- Items rearranged. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)- Chlorine sanitizer is reading below 50 ppm for the chemical dish machine. Person-in-charge primed chlorine sanitizer 3 times during inspection. Discussed maintaining chlorine sanitizer between 50-200ppm. EHS shall conducted verification visit November 3rd to ensure chemical dish machine repaired. Facility allowed to wash dishes in dish machine, but must sanitize all utensils using the 3 compartment sink. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14; Priority; Observed a large, deep metal pans of refried beans was holding at 50 F in the walk-in cooler. According to staff, noted refried beans were cooked last night. - Cooked time/temperature control for food safety shall be cooled within 2 hours from 135F to 70F and within 4 hours from 70F to 41F.- CDI, items were voluntarily discarded. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Priority: Noted rice is 99 F, corn on the cob is 122F and multiple containers of queso were temping between 102-107 in the hot holding cabinet. Maintain TCS foods in hot holding at 135F or above. The rice and corn was reheated above 165F. Containers of Queso was voluntarily discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Priority: Noted containers of cooked cactus (50F), diced tomato (48 F) and raw shrimp (51 F) were temping above 41 F. Maintain TCS foods in cold holding at 41F or less. CDI- items were voluntarily discarded. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)- Noted containers of roasted new potatoes were missing date marking labels in the cook line prep cooler. Also noted date marking labels missing for multiple zip block bags of cooked chorizo in the walk in cooler. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- Noted TCS items were labeled during inspection. |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 ; Priority Foundation; Thawing raw tilapia in standing water. Thaw potentially hazardous items under cool running water to agitate loose particles. Thaw in refrigeration unit or thaw in microwave and cook immediately. Cool running water was added. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Noted dry storage racks near the back of the kitchen are rusted. Discussed replacing out rusted racks. Ensure all equipment is kept in good repair. Replace out rusted racks and shelving throughout kitchen area.
4-501.12 Cutting Surfaces (C)- Need to replace out the deeply scratched cutting boards on the make line. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C)- Detail cleaning needed for storage racks in the walk-in cooler. 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. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)- Need to replace the damaged base coving and floor tiles near the chemical dishmachine area. 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. |