| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) Person in charge must obtain a food protection manager’s certificate from an accredited program by September 16th, 2025. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Tamales were hot holding below 135F. Potatoes were hot holding below 135F. Time/temperature control for safety food shall be held at 135F or above. CDI: Tamales were reheated. Potatoes were discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Salsa in the upright cooler was cold holding above 41F. Salsa was left out during the lunch rush. Time/temperature control for safety food shall be held at 41F or below. CDI: salsa was kept in the cooler to cool down. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf). Tamales, beef, and salsas were not date marked. Ready to eat time/temperature control for safety food prepared in the food establishment and held for longer than 24hrs shall be marked to indicate the date by when the food shall be consumed, sold, or discarded. CDI: Food was dated. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-203.12 Temperature Measuring Devices, Ambient Air and Water - Accuracy (Pf). Provide an ambient air thermometer for the upright cooler. Ambient air temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to +- 1.5C in the intended range of use. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C). Container holding salt was not labeled. Except for containers holding food that can be readily and unmistakably recognized, working containers holding food or food ingredients that ate removed from their original packages for use in the food establishment shall be identified with the common name of the food. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination (C). Do not store ice that will be used on top of raw chicken that is not in a leakproof container. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C). In use utensils were stored in sanitizer in between use. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored on a clean portion of the food preparation equipment only if in use utensils and food preparation equipment are cleaned and sanitized every four hours. In use utensils are allowed to be stored in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at the required frequency. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification (C) - Food preparation equipment must be be NSF or equivalent (commercial). White cooler and freezer are not commercial. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf). Obtain quaternary ammonium sanitizer test strips. A test kit or other device that accurately measures the concentration of sanitizer solution shall be provided. |