| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
Yes
|
No |
0 Pts:
2-102.12 (A) Certified Food Protection Manager - C -- Upon inspection, there was no certified food protection manager (CFPM) present. At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a CFPM by taking and passing an ANSI accredited program (ServSafe for example). A CFPM shall be present during all operating hours. No points were assessed today as you have 210 days from the permitting date to provide a CFPM (April 30, 2026). |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P -- Observed cooked onions and jalapenos stored in uncovered containers and ham and hot dogs stored in loose packaging and exposed to items in the bottom of the prep cooler. Foods shall be kept covered when in storage to prevent contamination. The foods were properly covered to correct the violation. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding - P -- Observed soup and rice stored on the steam unit below 135°F (see temperature observations). Store TCS foods at 135°F or above when hot holding. The rice was voluntarily discarded and the soup was allowed to cool (only turned off for 30 min) to correct the violation. Do not start the cooling process in the steam table. Remove food to start cooling in ice or the walk-in cooler in shallow containers. |
|
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 -- Observed a container of hot dogs, deli ham, cooked onions, jalapenos, chicken, pork, steak, barbacoa, and shredded chicken that need to be date marked. Ready to eat TCS foods prepared/opened and held for more than 24 hours shall be date marked to indicate when the food shall be consumed, sold, or discarded not to exceed 7 days. The day of preparation/opening shall count as day one. Since the date of preparation was known, the foods were date marked to correct the violation. Also, observed food in the walk-in cooler that was date marked for 8 days. Ready-to-eat, TCS foods shall be date marked not to exceed 7 days from preparation/opening. The foods were properly dated to correct the violation. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
0 Pts:
7-207.11 Restriction and Storage-Medicines - P -- Observed employee vitamins stored the back of the prep unit. Medicines that are in a food establishment for the employees' use shall be properly labeled and located to prevent the contamination of food, equipment, utensils, linens, single-service and single-use articles. The medicine was relocated to correct the violation. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - Pf -- Observed soup starting the cooling process in the steam table (turned off at the end of the shift). The following are effective means to properly cool food: (1) Placing the food in shallow pans, (2) Separating the food into smaller or thinner portions, (3) Using rapid cooling equipment, (4) Stirring the food in a container placed in an ice water bath, (5) Using containers that facilitate heat transfer, (6) Adding ice as an ingredient, or (7) Other effective methods. When food is placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. The soup was placed on an ice bath to start the cooling process to correct the violation. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing - Pf -- Observed chicken thawing in a filled prep sink without running water. The following are approved methods to thaw food: (1) thaw under 41°F or less refrigeration, (2) submerged, under 70°F or lower running water, (3) in the microwave, if cooked immediately after with no interruption in the process, or (4) as part of the cooking process. The chicken was still frozen and the water turned on to correct the violation. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-307.11 Miscellaneous Sources of Contamination - C -- Observed masa stored in direct contact with a grocery bag in the prep cooler. Food shall be stored in a food grade container or food grade plastic bag. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C -- Observed wet wiping cloths stored in a chlorine sanitizer solution at 0 ppm. Wet wiping cloths shall be stored in a container of approved sanitizer (50-200 ppm) between uses. The violation was corrected by remaking the solution to 50 ppm. Also, observed wet wiping cloths stored on a the prep table. Wet wiping cloths shall be stored in a container of approved sanitizer between uses. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
0 Pts:
6-403.11 Designated Areas-Employee Accomodations for Eating/Drinking/Smoking - C -- Observed employee drink stored on the prep surface of the prep unit. Areas designated for employees to eat, drink and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. The drink was properly located to correct the violation. |