| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
2 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
Yes |
No |
2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site at time of inspection . Repeat |
| 8 |
1 |
Handwashing sinks, supplied and accessible |
No |
No |
No |
No |
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at kitchen handwash and mens room handwash. CDI provided signs. |
| 13 |
1.50 |
Food separated and protected |
No |
No |
No |
No |
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed eggs over bread and pork over cilantro in walk in . CDI reordered storage. |
| 14 |
3 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
No |
Yes |
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer in three compartment sink. Repeat.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning. |
| 17 |
3 |
Proper reheating procedures for hot holding |
No |
No |
No |
Yes |
Yes |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chicken, rice, pork, and tripe not properly reheated before placing in hot holding. Repeat |
| 18 |
3 |
Proper cooling time and temperatures |
No |
No |
No |
Yes |
Yes |
3-501.14(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 white rice, yellow rice, bbq, asada, beef cooked yesterday and still greater than 41 degrees. CDI discarded. Repeat violation. |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
No |
No |
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese and tomatoes in prep unit greater than 41 degrees observed flank steak, cessina, fajita, round steak and chicken in meat case greater than 41 degrees observed chicken , pork and beef in walk in cooler greater than 41 degrees. All products discarded and temperature on walk in unit turned down to 30 degrees until refrigeration repair tech can come today. |
| 31 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
No |
No |
No |
3-501.15 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 Observed rice, beef, and other items cooled in too great of volume to facilitate proper cooling. CDI products discarded. |
| 36 |
2 |
Insects and rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door strapped open.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flies throughout the kitchen. |
| 45 |
1 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on prep table and prep unit in need of resurfacing or replacing. |
| 46 |
0.50 |
Warewashing facilities: installed, maintained and used; test strips |
No |
No |
No |
No |
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test kit for sanitizer could not be located. |
| 47 |
0.50 |
Non-food-contact surfaces clean |
No |
No |
No |
No |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed faces of equipment in need of cleaning. |
| 52 |
0.50 |
Garbage and refuse properly disposed; facilities maintained |
No |
No |
No |
No |
No |
5-501.115 Maintaining Refuse Areas and Enclosures - C Observed debris on ground in dumpster area. |
| 53 |
1 |
Physical facilities installed, maintained and clean |
No |
No |
No |
No |
No |
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 missing tiles in area where carnitas are cooked. repeat |