| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 3 |
1 |
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No |
Yes |
No |
No |
2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf No employee health policy was available during inspection. CDI - REHS provided. |
| 5 |
0.50 |
Procedures for responding to vomiting & diarrheal events |
No |
No |
Yes |
No |
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No written procedures during inspection. CDI - REHS provided. |
| 8 |
2 |
Hands clean & properly washed |
No |
No |
Yes |
Yes |
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed an employee remove gloves after working with raw fish. Employee then donned new gloves to work with raw chicken without washing hands. CDI - Education provided and employee washed their hands. Repeat. No escalation in points due to improvement. |
| 10 |
1 |
Handwashing sinks supplied & accessible |
No |
No |
Yes |
No |
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels present at the grill hand sink. CDI - Manager provided paper towels. |
| 15 |
1.50 |
Food separated & protected |
No |
No |
Yes |
Yes |
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken and beef stored above corn and lettuce in the walk-in cooler. Observed raw eggs stored above cheese in the walk-in cooler. CDI - Items were moved to the correct order. Repeat
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground beef and mechanically tenderized beef stored above steak. CDI - ITems were moved to the correct order. REHS provided correct storage charts. |
| 19 |
1.50 |
Proper reheating procedures for hot holding |
No |
No |
Yes |
No |
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed rice reheated to 150 degrees for hot holding. CDI - Item was reheated to 165. |
| 20 |
1.50 |
Proper cooling time & temperatures |
No |
No |
Yes |
No |
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed corn salsa and guacamole cooling 0 degrees in 25 minutes. Items were stacked in multiple pans and placed on a thin layer of ice. CDI - Pans were placed directly on ice and surrounded to the rim. |
| 21 |
3 |
Proper hot holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beef hot holding at 114 degrees. Observed rice hot holding at 120 degrees. CDI - Items were voluntarily discarded. Repeat |
| 22 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa, guacamole, chopped avocado, mayo crema and ranch crema above 41 degrees while sitting on a thin layer of ice. CDI - Items were voluntarily discarded. REHS provided education on ice bath methods. Repeat |
| 28 |
1 |
Toxic substances properly identified stored & used |
No |
No |
Yes |
No |
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three spray bottles and one sanitizer bucket missing labels. CDI - Manager labeled during inspection.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a sanitizer bucket being stored above plastic forks. CDI - Item was removed. |
| 33 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
Yes |
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 corn salsa and guacamole being cooled in double-stacked pans on a thin layer of ice. CDI - REHS provided education on ice bathing. Repeat |
| 35 |
0 |
Approved thawing methods used |
No |
No |
Yes |
No |
No |
3-501.13 (E) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed vacuum sealed salmon in the walk-in cooler with intact packages. CDI - Education provided and packages were cut open. |
| 37 |
0 |
Food properly labeled: original container |
No |
No |
No |
No |
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed flour and panko containers with no labels. |
| 39 |
1 |
Contamination prevented during food preparation, storage & display |
No |
No |
Yes |
No |
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed three badly dented cans on the storage rack. CDI - Items were removed to be returned to the supplier. |
| 40 |
1 |
Personal cleanliness |
No |
No |
No |
Yes |
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed four employees with watches or bracelets on.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing food with no hair restraint. Repeat |
| 41 |
0 |
Wiping cloths: properly used & stored |
No |
No |
No |
No |
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths stored on prep surfaces throughout the kitchen. |
| 45 |
0 |
Single-use & single-service articles: properly stored & used |
No |
No |
No |
No |
No |
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed a basket of forks being stored with handles in different directions for customers. |
| 54 |
0 |
Garbage & refuse properly disposed; facilities maintained |
No |
No |
No |
No |
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors. |