| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.11 Handwashing Cleanser, Availability (Pf)6-301.12 Hand Drying Provision (Pf) 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)(A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
- Observed 1 hand sink with no soap and paper towels. Also, 1 hand sink with a soap dispenser is inside. Corrected during inspection (CDI), soap and paper towels were provided at the handsink involved. The other sink has been cleared of any object staging, allowing proper access to the washing hands. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
- Standing coolers and a freezer with multiple containers of cooked food stored, not covered. CDI - the containers covered. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer concentration shall be within 150-400 ppm.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency. (E) Except when dry cleaning methods are used as specified under § 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD shall be cleaned: (1) At any time when contamination may have occurred
- Observed ice machine filter with black stain accumulation that needs cleaning. Discussed the matter with the person in charge (PIC).
- Observed that the quat sanitizer dispenser released sanitizer with a concentration under 150 ppm. CDI - the quat dispenser is discontinued until the quat sanitizer dispenser is fixed. Currently, the operation will manually mix the sanitizer using the Chlorox mix. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P) (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 cooked rice (47F) and cooked yucca (47F) (plant root potato type), cooled since yesterday (longer than 6 hours), with temperature above 41F. CDI - the rice and yucca involved were discarded. The handout of cooked and cooled food, with a Spanish version, was provided. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food, Hot and Cold Holding (P). Maintain TCS foods in cold holding at 41F or less. -P
- Observed cooked rice and cooked yucca stored in the standing cooler with temperature above 41F . CDI see line 20. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
- Observed multiple commercially prepared products (dairy-based cream, soft cheese, mayonnaise, whipped cream: open within 48 hours) that were opened and stored longer than 24 hours with no date mark. CDI - the products involved were date-marked to reflect the open date. Reemphasize to the PIC that date marking is required, with the day the product is opened as day 1, and that the product must be consumed within 7 days. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
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, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf
- Observed consumer advisory with correct reminder message, but the disclosure was missing an asterisk to the food items ( beef fajita and ribeye steaks) that offer raw or undercooked food. CDI - the asterisk added to the food items in question. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
- Beverage prep section: at the 3-comp sink, cleaned utensils were stored on the same drainboard that stores a container of soapy water. CDI - the soapy water container was removed from the drain board. The utensils involved were rewashed. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) 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 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf
- Observed cooked rice and cooked yucca cooled in a large portion and a big tray, but the cool food temperature was not achieved within 6 hours. CDI sees line #20. Discussed with PIC that they must use the ice bath to cool food before storing it in the standing cooler, as the standing cooler's capacity may not be enough to cool food to a temperature (41F) within 6 hours. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
- Standing cooler: Observed multiple prepared foods in working containers with no labels. CDI - label provided. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) (E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils.
- Observed 1 sani-bucket that stored wiping clothes found on the floor. CDI - the wiping cloths bucket was restored above the floor. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
- Observed a scoop with no handle inside a container of ground parmesan cheese. CDI - the scoop with no handle removed from the cheese container. A scoop replaced by a spoon. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.
- Observed multiple single-use articles (food tray, to-go bowls) stored outside the original protective package and upward. CDI - the single-use article involved was restored in an inverted position. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
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.
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls.
4-402.12 Fixed, floor mounted equipment shall be sealed to the floor or elevated to at least 6 inch clearance.
- Observed the drainboard of the dish machine with a gap to the wall that needs re-caulking.
- Observed unsealed (absorbent) wood boards used as shelving and as a pipe support near the dishwashing area
- Observed a can opener with tape around the can opener body. PIC stated the can opener is no longer in service and will be removed from the operation.
- Observed wood tray, wood bowls, and wood plates being used with a liner to serve food. Discussed with PIC about approved material used for non-food contact surfaces, including nonabsorbent material in the operation.
Discussed the matter with PIC. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
- Observed the operation with no dish surface testing device or register thermometer when using the hot water warewashing machine.
- Observed no Quat sanitizer test strip available when having 2 different sanitizer solutions on site ( chlorine and quat).
CDI - PIC presents the receipt for the dish surfaces test strip and quat sanitizer test strip order that arrived on 4/23/26. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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.
- Observed accumulation and grime buildup at the water spray head of the dish machine drain board. Also, accumulation around the cove-based board under the 3-comp sink.
- Observed stains on the microwave oven that need cleaning.
Discussed the matter with PIC. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance.
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.(3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods.
6-501.11 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.
- Observed 2 spots of light fixtures not functioning, with inadequate light; it is hard to monitor the cleanliness of the area. Also, 1 light shield cracked.
- Observed male and female restroom ceiling tiles and 1 ceiling tile in the kitchen made with absorbent material.
- The cove baseboard tiles need to be regrouted.
- The can-wash/mop sink area: multiple old pieces of equipment are stored that block the fire exit and need to be removed from the operation. - The ceiling tiles in the can-wash/mop sink area are made with absorbent material.
- Observed multiple areas in the kitchen with unsmooth caulkwork (hood area, wall area near the dishwasher); unsmooth caulkwork is not easy to clean.
Discussed the matter with PIC. |