| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-Duties - PF- PIC was unable to provide EHS with any reportable illnesses and symptoms associated with food borne illnesses that wold exclude or prevent food handlers from working with food. PIC was unable to provide a written employee health policy during the inspection. CDI- EHS provided PIC with a written employee health policy and MCPHD employee health poster. EHS educated all employees on reportable illnesses and symptoms that would exclude food handlers from working with food. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P-REPEAT- Observed packaged raw bacon over RTE rice in the and packaged raw chicken over RTE salsa in the walk in. EHS did not observe any physical cross contamination. CDI- PIC was able to correct the storage order. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed two slicers and several utensils stored clean with food debris left on them. CDI- PIC moved items to the dish pit area to be properly cleaned before use. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed beans (122F) and rice (112F) both below 135F. CDI- An employee reheated the items to at least 165F, see temp chart. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed rice, pork, corn, green salsa, red salsa and milk all without dates. PIC stated the items were prepared or opened yesterday and if not used today would be kept another day. CDI- PIC was able to properly back date the items. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- Observed several in use squeeze bottles not labeled. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed an employee cooking and preparing RTE foods with a watch on the wrist. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.- Observed gaskets throughout the facility in need of repair or replacement do to damages. Also observed several low boy coolers non-functional but not in use. No cold hold violations noted during the inspection.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed several portable cutting boards in need of replacing do to deep cuts and grooves. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
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 cold holding and cooking equipment throughout the facility in need of cleaning do to food debris and grease residue build up. Also observed shelving throughout the facility in need of cleaning do to food debris build up. Clean as often as needed to prevent and reduce the build up. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.- Observed dumpster lids and doors open during the inspection. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- Observed absorbent ceiling tiles throughout the cooking and prep areas of the facility.
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 ceiling and wall near dish machine area in need of repair do to physical and water damage. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - Observed walk in cooler lights out during the inspection. Provide lighting. |