| 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 food prep, cooking and cooling taking place while PIC without certification is in charge. CDI - PIC with certification came back to facility and EHS educated PIC about requirement. -2- |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed crate of cilantro blocking handsink at beginning of inspection. CDi - PIC moved crate to top of trash bin. -1- |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed missing lids and wrappings on sour cream containers and salsa containers in reach in cooler stored on lower shelf subject to cross-contamination. -0- |
|
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 cooked chicken and beef in hot holding well at 109-11F. CDI - PIC reheated to above 165F and instructed food staff not to turn the hot well off to plug in microwave. -1.5- |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-206.13 Tracking Powders, Pest Control and Monitoring - P Facility shall not use tracking powder in a manner to cross-contaminate facility food and items. Observed tracking powder in use near prep tables and dry storage shelves with facility food and single use and single service items. CDI - PIC discontinues using tracking powder. -1- |
|
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 salsa cooling in ice water, with ice completely melted, in stock pots. Observed salsa cooling in reach in in closed pitcher. REPEAT -1- CDI - PIC educated on proper cooling methods, refilled ice bath and actively stirred stock pots. Lid on salsa in reach in vented and PIC educated to use shallow pans or ice as an ingredient. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometer inside cold holding unit at cook line. CDI - PIC placed thermometer in unit during inspection. -0- |
|
36
|
1
|
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 roaches in the kitchen near prep sink, prep table and dry storage shelving at kitchen entrance. -1- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions stored directly on floor in kitchen. Observed crate of cilantro moved to trash bin top after being moved from handsink at beginning of inspection. -0- |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep surfaces in kitchen. -0- |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed three dry goods scoops without handles, one in direct contact with dry beans and another scoop in direct contact with ice in ice machine. -.5- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed unwrapped to-go trays over prep line with food debris present on outside of containers. -0- |