| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 Person In Charge Duties -( P) Facility has 14 P or Pf items found out of compliance today and facility is posting a B. Active managerial control is not be exerted in the kitchen. PIC shall ensure rules in the code for food safety and handling are met, as outlined in the responsibilities listed in 2-103.11 (A) - (P) CDI-P and Pf items found out of compliance corrected |
|
2
|
0
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) REPEAT- No Certified Food Protection Manager onsite during inspection. -(A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. CDI-Facility has 210 days from date of Transitional permit issuance to get Management training and certified. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) REPEAT- At least t employee beverages improperly stored above food and on prep surfaces. Employees shall eat, drink, or use any form of tobacco only in designated areas and handle beverages in a manner that prevents cross contamination (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:(1) The EMPLOYEE'S hands;(2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
5-202.12 Handwashing Sinks, Installation (C) REPEAT -Hot water is still well below 100F in both men's and women's restrooms at handsinks. Today hot water in men's restroom 93F and in women's 76F (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) REPEAT- Raw chicken above pork in reach in cooler. Raw beef above salsa in large silver cooler. Raw eggs above bread in upright cooler; Foods such as soft serve mix in opened unsealed bags. Keep foods arranged according to final cook temperature and keep them properly sealed. CDI-foods rearranged according to final cook temperature.
3-304.15 Gloves, Use Limitation( P ) Same gloves used to put raw protein on grill used to go to reach in cooler. (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. CDI- Gloves disposed of and hands washed. Make line handles wiped down. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703 11 Before Use After Cleaning (P) Large mixer not sanitized after cleaning. After being cleaned equipment food contact surfaces and utensils shall be sanitized in chemical or hot water manual or mechanical. CDI-mixer put into chlorine sanitizer to sanitize |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14 Cooling (P) REPEAT- Deep container of pork cooling in upright refrigeration still 46F after cooling since last night. TCS foods are to cool from 135F-70F in 2 hours and 70F-41F in another 4 hours. CDI-pork voluntarily discarded. |
|
22
|
0
|
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) 1 bag of pastor on prep table 45F. Keep cold hold TCS foods 41F and below. CDI-Pastor put into reach in cooler. |
|
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) REPEAT- Numerous foods including queso fresco, pico de gallo and cooked beans did not have date markings. Ready to eat TCS foods once prepared are to date marked with the date of preparation or date of disposal.CDI- Dates foods made/opened known. Dates affixed. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf) At least 4 containers of chemical taken from the original container not labeled with the common name. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly identified with the common name of the material. CDI-bottles labeled.
7-202.12 Conditions of Use (P) Bleach and soapy water mixed at wash vat of dish sink. Extremely strong odor made staff cough. Soap and bleach are never to be mixed. POISONOUS OR TOXIC MATERIALS shall be:(A) Used according to:(1) LAW and this Code,(2) Manufacturer's use directions included in labeling. CDI-bleach soapy water solution dumped.
7-208.11 Storage - First Aid Supplies (P) Burn ointment sitting above prep table. First aid supplies that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be:(B) Stored in a kit or a container that is located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, and LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.CDI-ointment moved |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf) REPEAT- Pork cooling in deep container since last night. When cooling TCS foods unless actively cooling using ice baths or other approved methods are not to be cooled using deep containers. Use approved methods.CDI-Voluntarily discarded. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) REPEAT- Sauces again in unlabeled bottles at cooking line. Except for containers holding FOOD that can be readily and unmistakably recognized , working containers holding FOOD or FOOD ingredients that are removed from their original packages shall be identified with the common name of the FOOD. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-306.11 Food Display - Preventing Contamination by Consumers (P) REPEAT- Thank you for replacing salsa bar. Small table beside salsa bar needs easily cleanable side to protect toppings underneath this bar as well. Sneeze guards on side are inadequate and do not properly protect the food. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other effective means
.
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Jamica flowers stored in bag on floor. Keep all food at least 6 inches off floor to protect from contamination.
3-307.11 Miscellaneous Sources of Contamination (C) Employee foods stored above food for restaurant. FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition - Jewelry (C) 1 staff member wearing a watch while preparing food. No jewelry with the exception of a plain wedding band is to be worn on hands or wrists. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage-( C ) Scoops in dry goods had no handles. During pauses in FOOD preparation or dispensing, shall be stored: (B) In FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with their handles above the top of the FOOD within the container or EQUIPMENT that can be closed.(C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under 4-602.11 and 4-702.11;(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD;(E) In a clean, protected location if the UTENSILS , are used only with a FOOD that is not POTENTIALLY HAZARDOUS.(TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); or(F) In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7). (C) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) Pans stacked while wet. Allow pans to air dry before stacking.
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) Clean utensils stored in very soiled container at dish washing area. Handheld mixer stored beside handsink. (A) Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and(3) At least 6 inches above the floor.(B) Clean EQUIPMENT and UTENSILS shall be stored as specified under (A) of this section and shall be stored:(1) In a self-draining position that allows air drying; and(2) Covered or inverted. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-202.11 Food-Contact Surfaces - Cleanability (Pf) REPEAT- Molcajetes still onsite. Remove due to not being cleanable. Multiuse food-contact surfaces shall be smooth and free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, corners, crevices and be finished to have smooth welds and joints. They must also be accessible for cleaning and inspection.
4-205.10 Food Equipment, Certification and Classification (C) REPEAT- Thank you for removing equipment mentioned on last inspection. Today cut tomatoes cooling in make line top; Remove unapproved Vitamix blender labeled for Household use; Remove unapproved soft serve ice cream machine. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) REPEAT-Replacement or rewelding still needed of vegetable prep sink rim; Replace missing hinge covers on upright refrigerators that are missing them; Replace missing covers on exteriors of refrigerators that are missing them; Replace torn door gasket on large silver meat cooler; Replace missing knob on flat top grill. Equipment is to be maintained in good repair.
4-101.11 Characteristics - Materials for Construction and Repair (P) Rice and cheese stored in non food grade bags. Materials for Construction and Repair Materials that are used in the construction of FOOD-CONTACT SURFACES shall be safe, durable, nonabsorbent, corrosion-resistant, with a smooth, easily cleanable surface and may not allow the migration of deleterious substances or impart colors, odors, or tastes to food. CDI-foods voluntarily discarded |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature (Pf) Utensils being washed in 99F dishwater. The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 110F or the temperature specified on the cleaning agent manufacturer's label instructions. CDI-soapy water dumped. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) Cleaning needed of pan covering fryer and a few shelving above prep table in back of kitchen. NONFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.15 System Maintained in Good Repair- ( C ) Badly leaking pipe under 3 compartment sink. A PLUMBING SYSTEM shall be (B) Maintained in good repair. CDI-leak repaired before REHS departed. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles (C) Doors and lids to dumpster open.Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) REPEAT-Numerous areas of kitchen and storage areas still have damaged walls and floors; Repainting and repair needed of pass through window; Replace all water damaged ceiling tiles. 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.
6-101.11 Surface Characteristics - Indoor Areas (C) Replace acoustic ceiling tiles above food prep areas; Install coved base in all areas where food prep is occurring. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
6-501.12 Cleaning, Frequency and Restrictions (C) Cleaning needed of floors under equipment. Clean physical facilities a frequency that keeps them clean |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C) REPEAT Increase lighting at areas mentioned on transitional including cooking line. Provide 50 foot candles of light at all food prep areas and 10 foot candles of light in storage areas.
6-501.110 Using Dressing Rooms and Lockers (C)REPEAT- Employee cell phone again on shelf above cooking line; Employee jackets on shelving beside condiments in storage area. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. |