| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees - P, Pf. - Observed PIC unable to discuss all aspects of the employee health policy. No written policy of the 2017 food code adoption required Health policy available during the inspection. PIC unable to discuss any training conducted to employees outside of posted MCPHD employee health poster. CDI- EHS provided PIC with updated written employee health policy in Spanish. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event - Pf- Observed PIC unable to provide a written clean-up vomiting and diarrheal plan. CDI- Per state guidance EHS provided PIC with a written clean up vomiting and diarrheal event form. No point deduction to occur. However, if PIC can not provide documentation during the next inspection point deduction will occur. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P- Observed an employee handle trash, soiled equipment, don gloves without a hand wash in attempt to prep RTE foods. CDI- Before cross contamination occurred EHS instructed employee to wash hands properly at the hand sink. After education was provided EHS observed proper hand washing. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several knives, metal trays, metal pans, plastic pans, and can opener all with minor food debris left on them and stored clean according to PIC. CDI- PIC moved all items to 3- comp sink to be properly cleaned and sanitized before next use. |
|
20
|
1.50
|
Proper cooling time & 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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety - Observed carnitas and beef stomach in large covered containers above 41F and cooled, according to PIC, yesterday. EHS observed cooked hot chili peppers at 120F at the start of the inspection and by the end of the inspection. Items did not cool properly. CDI- PIC voluntarily discarded the carnitas and beef stomach. PIC placed cooked hot peppers in wic uncovered to quickly cool. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed a bucket of sanitizer with wiping cloths inside without a label. CDI- PIC labeled item. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety- Observed large containers of beef stomach and carnitas covered and not cool properly overnight. Observed cooked chili peppers cooling at ambient air. CDI- PIC voluntarily discarded the beef stomach and carnitas. PIC placed chili peppers in wic uncovered to quickly cool. EHS discussed how to properly cool. PIC provided with MCPHD cooling method and parameters poster in Spanish. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door with a crack when fully closed and latched.
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several areas with small flies around. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of metal pans, plastic pans, and plastic bus tubs all stacked together wet. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed cold holding equipment, Knife magnet and shelving in front surfaces area in need of cleaning. Clean as often as needed to prevent and reduce the build up of food and grease debris. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed can wash with two hoses attached and no back flow prevention device attached. A VR will occur within three days to ensure a back flow prevention device is installed. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 wall damage and absent molding on doors throughout the kitchen. Repair as needed. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. - Observed no lighting available above cooking equipment. |