| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site during inspection. CDI by instruction. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 bean and cheese pupusa mix at 57 degrees F at 11:17am and at 56 degrees F at 11:38. Cooling parameter calculation indicated that method not effective at reaching required cooling parameters. Observed deep covered container of cheese cooling inside prep refrigerator. CDI, foods relocated to shallow pans in WIC to rapidly cool. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed fried yucca hot held on steam table at 109 degrees F. CDI, yucca relocated to reheat in oven. Time as a Public Health Control ( TPHC ) discussed as option for yucca. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed several foods not date marked in WIC such as tamale and chicken and slaw. Chicken and slaw prepared recently according to PIC and date marked. Tamales prepared from Tuesday according to PIC voluntarily discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed sanitizer at 3 compartment sink and bucket above 100ppm chlorine. CDI, sanitizer diluted to required concentration. |
|
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 bean and cheese pupusa mix at 57 degrees F at 11:17am and at 56 degrees F at 11:38. Cooling parameter calculation indicated that method not effective at reaching required cooling parameters. Observed deep covered container of cheese cooling inside prep refrigerator. CDI, foods relocated to shallow pans in WIC to rapidly cool. Repeat. |
|
37
|
2
|
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 sour cream containers stored on ground in WIC. Repeat. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Observed wet wiping cloths used to stabilize cutting boards. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures - C Observed trash around dumpster. Repeat.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open. |