| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 A food safe certified PIC must be present at all times of operation. Present PIC is not food safe certified.
2-103.11 (A)-(L)Person-In-Charge-Duties - PF PIC is not enforcing proper handwashing and protection of food as observed employee using prep sink to wash hands while sink was in use for food prep and meat market employee store food in handwash sink. PIC is in charge of enforcing proper food handling and food protection. CDI- Reviewed with PIC his duties and how he will enforce them with employees. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee with food and open drink stored on main prep table while food prep occurring. Appears employee was eating in kitchen. Have employees eat in dining room and properly store drinks if kept in kitchen. CDI- Items removed, employee washed hands before resuming food prep. This has been notated on several past inspections. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink.-PF Meat market employee observed washing hands off in prep sink above raw meat in prep. CDI- Employee corrected, properly washed hands in handsink. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed meat market handwash sink with blender pitcher of peppers in prep stored in sink. CDI- Food removed, sink washed and made available for use.
6-301.14 Post a handwash sign at each handsink. No handwash signs posted at meat market handwash sink. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw sausage stored above raw whole pork quarters. CDI- Sausage stored below whole pork by final cook temperature. |
|
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 a few dishes stored as clean with food left on them, not cleaned properly. CDI- Dirty items recleaned. |
|
18
|
1.50
|
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 45F. -P Facility cooks peppers and also they cook vinegar treated jalapeno and onions and leaves them out ovenight to cool. FDA food code defines all heat treated vegetables as TCS unless proven non TCS. You may apply for a variance and submit a product assessment for these items or be sure they are cooled like all other TCS foods. CDI- PIC voluntarily disposed of all cooked and improperly cooled food. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Obtain a Variance for specialized processes.-Pf Observed vinegar added to cooked peppers for preservation. Process requires a variance. CDI- PIC will use proper cooling and cold holding for this item and use the vinegar for flavoring, not preservation. |
|
31
|
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 Observed no cooling methods in use for cooling various cooked peppers and onions. CDI- Reviewed with PIC proper cooling methods to use. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
Yes |
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 meat market workers cutting meats and placing cut meats in buckets stored on floor. CDI- Food stored off floor. Observed open bucket of lard stored on floor. CDI- Lard stored off the floor. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC working with food and 2 meat employees not wearing hair restraints. |
|
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 walk in freezer pipe from fan unit leaking and creating a lot of ice build up freezing over meats on shelf. Needs repair ASAP. |
|
51
|
0.50
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-203.12 Maintain toilets in good repair. Women's restroom commode is missing the tank lid. |
|
53
|
0.50
|
Physical facilities installed, maintained and 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. Both men's and women's restroom have some damage on walls needing some repair and re-caulking around restroom handsinks.
GENERAL COMMENT: Call 704 336-5100 Ext 2 to request a re-inspection |