| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11; Priority Foundation - No paper towels were available at handsink by walk-in cooler. Each handsink or group of adjacent handsinks shall have paper towels or other approve hand drying device. CDI by placing paper towels at handsink. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12; Priority Foundation - Shellstock tags present, but they had hand written dates of when the boxes of oysters were open (not the dates of when the last oyster was sold from a box). Also, tags were not in chronological order by the dates written on them. 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. CDI by informing PIC of requirement. Adjust record keeping to meet these requirements. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11; Priority - (REPEAT) Observed raw meat stored next to thick bread slices in refrigerated drawer. On make line top, raw meat was stored next to cooked seafood that would not be cooked before served. Food shall be stored according to final cook temperatures and to prevent cross-contamination. CDI by properly storing/covering foods.
3-302.11(A)(4); Core - Several foods in refrigerator bottom units, walk-in cooler, freezer and in dry storage (not cooling down) were uncovered. Foods in storage shall be kept covered or in sealed packages/containers. Unless in cooling process, foods in storage shall be kept covered or in sealed packages/containers. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14; Priority - (REPEAT) According to employees, corn on the cob (elote) was cooling on shelf below table top for at least 3 hours and temperature was 104-106F (had not cooled to 70F within 2 hours). TCS* foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours. CDI by voluntarily discarding corn. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1); Priority - (REPEAT) Several hot TCS* foods were below 135F (see temperature chart). After properly cooking or reheating, hot TCS* foods shall be maintained at 135F or above throughout entire product. CDI by reheating foods or voluntarily discarding. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2); Priority - (REPEAT) Several cold TCS* foods were above 41F (see temperature chart). Unless actively preparing or properly cooling or using time as a public health control, cold TCS* foods shall be maintained at 41F or less throughout entire product. CDI by properly refrigerating foods. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17; Priority Foundation - (REPEAT) One large container of cooked fish (cooked yesterday) had no date. Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates. CDI by placing date on container of cooked fish.
3-501.18; Priority - One container with cooked TCS* food had date of 7/7/2026 (date of today's inspection, 7/14, was day #8). RTE TCS* foods kept more than 7 days shall be discarded. CDI by voluntarily discarding food. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11; Priority Foundation - Two spray bottles with blue liquid, one bottle with yellow liquid (bleach?), one bottle of acid (according to employee) and bucket of sanitizer were not labeled with their contents. One other bottle with light blue liquid was labeled as another type of cleaner. Working containers of chemicals, sanitizers, etc. shall be labeled with their contents. CDI by labeling chemicals/sanitizer containers and discarding one bottle in trash. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15; Priority Foundation - Several TCS* covered containers of foods were cooling on counter/shelf tops at room temperature with no active cooling taking place (no stirring, no ice-water baths, etc.). TCS* foods shall be cooled by using shallow containers (2-4 inch food depth), ice-water baths with frequent stirring, rapid cooling equipment such as ice paddles, freezer, etc., arranging in refrigerator with good cool air circulation around cooling food, reducing size of foods, and/or loosely covering or completely uncovering cooling foods if there's no overhead contamination. CDI by changing cooling methods for faster cooling. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13(E); Core - Manufacturer vacuum packaged raw tuna was thawed out in its intact package (not opened before thawed). Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to thawing under refrigeration at 41F or less. CDI by cutting raw tuna packages open. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112; Core - No thermometer was available on exterior display or inside hot holding cabinet. Hot holding units shall have a thermometer located on exterior display or inside in the coolest part of unit. Provide required thermometer 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 |
No
|
No |
3-302.12; Core - Bottles/containers of sauces, dressings, spices, etc. were not labeled with their contents. Except for containers of foods that are easy to recognize, containers of foods such as cooking oils, flour, herbs, potato flakes, salt, spices, etc. shall be labeled with their contents. Properly label foods as stated above. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.13; Core - Many fly strips were hanging from ceiling throughout the kitchen above/near food preparation areas (some with dead flies attached to them). Insect control devices shall be stored to prevent contamination of food and clean equipment and utensils. Remove fly strips from above areas where food and clean equipment/utensils can be contaminated.
6-501.111; Core - Many live house flies were in the kitchen areas. The premises shall be maintained free of insects and other pests. Remove live flies from inside facility using methods approved for food service establishments. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12; Core - A few food scoops (bowl)/spoons were stored with handles/bowl touching food. During pauses in preparation or dispensing, dispensing utensils shall be stored in food with handle extending out of food OR on dry, clean surface OR in hot water that is at 135F or above. Store dispensing utensils as stated above. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(A), (B) and (D); Core - Many clean pans, containers and beverage cups were stacked while wet. Many clean plates, bowls, etc. were stored with food contact sides up and unprotected. After cleaning and sanitizing, utensils/containers shall be stored to self-drain, and food contact surfaces shall be protected from contamination. Separate clean containers, pans, etc. so they completely air dry before stacking. Cover or invert clean dishes in storage. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19; Core - Some damaged/soiled foil was lining kitchen shelving. Equipment nonfood contact surfaces subject to spills and splash shall be made on nonabsorbent, easily cleanable materials. Remove foil from shelving.
4-501.11; Core - (REPEAT) Many shelves in walk-in cooler, dry storage, clean utensil storage areas, etc. were rusty and/or peeling. Food service equipment shall be kept in good repair. Replace damaged equipment with similar approved equipment. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114; Core - Outside dumpsters with drains had no plugs. Trash/recycling receptacles with drains shall have plugs in place. Have solid waste company replace missing plugs.
5-501.115; Core - Some old equipment, shelving, buckets, etc. were in dumpster area. Trash/recycling enclosures shall be free of unnecessary items. Promptly remove old equipment and items from facility. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11; Core - (REPEAT) Observed many missing cove base tiles in dish machine area, missing filters in vent hood above cooking line (spaces were between filters), damaged caulk in corners of vent hood, holes in walls. Mop sink/can wash vacuum breaker leaked when water was turned on. Physical facilities shall be kept in good repair. Repair/replace damaged fixtures above.
6-501.12; Core - Observed some soiled walls and vent hood filter (dish machine area) and dusty ceiling vent grates in bathrooms. Physical facilities shall be kept clean. Increase cleaning frequency of surfaces/fixtures above. |