| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-102.11 (A), (B), and (C)(1), (4)-(16) Demonstration - Pf -- Observed priority (most critical violations) items during the inspection, the person-in-charge was not a food safety certified manager, and the person-in-charge did not have proper knowledge regarding public health practices of the facility. The person in charge shall demonstrate knowledge by either having passed an ANSI accredited program (e.g. ServSafe), having no violations of priority items during the inspection, or having proper knowledge regarding public health practices and principles applicable to the operation. The PIC was educated throughout the inspection addressing all cited critical violations observed during the inspection to correct the violation. REPEAT |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
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. REPEAT |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P -- Observed an employee wash their gloved hands and then remove gloves to put on new gloves twice during the inspection. Employees must wash their hands between glove changes. The employee was educated, hands were washed, and gloves were put on to correct the violation. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands - P -- Observed an employee handling cooked toritillas without wearing gloves. Gloves shall be worn when handling ready-to-eat foods. The food was voluntarily discarded and the employee educated to correct the violation. Employee can use tongs to remove tortilla from flat top. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - Pf -- At the time of inspection no paper towels were available at the handwash sink in the employee bathroom. Hand drying provisions shall be available at all times to properly dry hands. Paper towels were placed to correct the violation.
5-205.11 Using a Handwashing Sink-Operation and Maintenance - Pf -- The handwashing sink was blocked by bucket and cleaners in the basin of sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The items were moved to correct the violation. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P -- Observed raw meat being stored above ready to eat food items and raw shell eggs over horchata in the walk in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from ready-to-eat foods. These items were relocated to correct the violation. REPEAT |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Pf -- Observed food contact surface of some containers and ice scoop contaminated with food residue in clean storage. Equipment food contact surfaces and utensils shall be clean to sight and touch. The items were sent to the dish area to correct the violation. REPEAT
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (A) - P -- Sanitizer tested below 50ppm chlorine. Sanitizer bottles/buckets shall be prepared between 50 and 200ppm chlorine. The sanitizer was remade to the proper concentration to correct the violation. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding - P -- Observed raw tripa being stored at room temperature in prep sink basin at 65°F for less than two hours. PIC stated that they were being washed. Store TCS foods at 41°F or below when cold holding. The employee stated they were in the process of washing tripa before cooking. The foods were relocated to a properly operating unit and the employees educated to correct the violation. REPEAT 0 PTS due to improvement |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking - Pf -- Observed small container's of cooked pork, corn, menudo and watermelon without a date mark in the walk in cooler. 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. REPEAT 0 PTS due to improvement |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C -- Observed a bag of carrots on the floor in the walk-in freezer. Store food at least 6 inches above the floor. 0 PTS |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-202.16 Nonfood-Contact Surfaces - C -- Observed a milk crate used for storage shelving in the kitchen. Nonfood contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Replace. I also observed shelves lined with cardboard in the walk in freezer. Nonfood-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. REPEAT improvement shown in this area
4-205.10 Food Equipment, Certification and Classification - C -- Observed a domestic crock pot intended for household use only being used in the kitchen. 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. Remove. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils; 4-602.13 Nonfood-Contact Surfaces - C -- Clean handles of prep unit where grease is built up and inside microwave. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris and be cleaned at a frequency necessary to preclude accumulation of soil residues. REPEAT 0 PTS due to improvement |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C -- Clean floor and floor drain cleaning throughout. Physical facilities shall be cleaned as often as necessary to keep them clean. 0 PTS |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accomodations for Eating/Drinking/Smoking - C -- Observed employee items stored on the shelving over/with facility food. 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.
6-303.11 Intensity-Lighting - C -- Replace burnt out bulb under the hood. Provide 50 foot candles at a surface where employees are working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Replace the bulbs.0 PTS |