| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed packages of raw pre portioned burgers in the same box as ready to eat packages of ham. Observed tubs of raw chicken above raw beef in walk in. Observed a bus tub filled with bananas without a lid stored underneath multiple boxes of raw proteins. CDI- PIC moved raw meat so it was below all ready to eat products. PIC reorganized WIC during inspection.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed container of salsa without lid on floor in walk in cooler. CDI- tub was covered and moved. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed fried chicken coming out of fryer at 150F after PIC stated chicken was done cooking. CDI- PIC put chicken back in fryer until proper cook temperature (185F, see chart) was observed. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed carton of eggs at 55F and container of milk sitting out at room temperature during inspection. PIC stated they only have products out briefly during breakfast service. EHS discussed the option of time as a public health control for these products in the future. CDI- products moved into cold holding units. |
|
21
|
0
|
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 multiple products (cooked beef, chicken tacos, tamales) without a date mark during inspection. Products were prepared over 24 hours ago. PIC stated products came from a backup supply in the walk in cooler and the dates did not follow the products. CDI- PIC properly labeled products with correct date from walk in cooler. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
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 multiple products (Pico, tomatoes, lettuce, mozzarella, queso fresco, feta, pickled onion) in the flip top prep unit holding above 41F, see chart. Through discussion with PIC, products were prepared this morning and put directly into flip top unit. Products were also thickly stacked in metal containers, above fill line. Observed large container of salsa prepared this morning cooling in the walk in cooler in a large bucket. After 1.5 hours, salsa remained at 56 degrees. CDI- products were moved from flip top unit to walk in cooler to rapidly chill. Products were portioned into smaller containers and unwrapped to rapidly cool. PIC placed ice into container of salsa to rapidly cool. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small bugs crawling on wall and prep units during inspection. PIC stated pest control had come last Thursday. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of food stored on the floor during inspection. Observed multiple bus tubs of bananas stored on the ground in the walk in cooler. REPEAT |
|
38
|
1
|
Personal cleanliness |
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 multiple employees working with food while wearing jewelry and watches on hands and arms.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees without proper hair restraints during inspection.
REPEAT |
|
40
|
0.50
|
Washing fruits and vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed a half of an avocado in flip top unit with sticker still on the outside. Through discussion with PIC, avocado had been used without being washed. EHS explained to PIC that produce must be washed prior to use and sticker must be removed. REPEAT. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans wet stacked throughout facility. Allow for equipment to air dry after cleaning. REPEAT |
|
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 in reach in freezer visibly torn and need replacement. Gasket starting to peel in walk in cooler. PIC stated he is aware of the issue and has already ordered new gaskets to be installed. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue throughout reach in portions of flip units. Food debris has built up in tight crevices in the units. Observed black buildup behind faucets of handsink. Suggest more thorough cleaning in these areas. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with tight fitting lids, but the side doors were open during inspection. Note: point deduction remained the same due to marked improvement in cleanliness of the area. |