| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
1 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manager on site
during inspection. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed employees in meat market with no access to hand towels and were not able to properly wash and dry hands. CDI- Towels provided for employees to properly wash hands. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed workers handling RTE foods that were to be cooked (tortillas and tamales) and also raw meats that were to be cooked, with bare hands. CDI- Employees corrected, put on gloves to minimized bare hand contact with foods. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand towels at meat market hand sink nor in men's restroom. CDI- Towels provided. |
|
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 raw meats stored above RTE foods, milk, pico de gallo, etc. in walk in cooler. CDI- Food stored by final cook temperature. Observed raw seafood stored right next to cooked shrimp in meat market display cooler. Recommend putting a divider or separating the cooked shirmp from the raw meats. CDI- Shrimp separated and properly stored.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed raw frozen meats in chest freezer not covered and they were touching sides of freezer. CDI- Meats wrapped in plastic. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed workers not properly washing, rinsing, and sanitizing large dishes and meat market trays in the 3 compartment sink as items were not being immersed properly. Observed cross contamination between soiled and clean dishes sharing the same compartment. (Much of the dishes not properly being washed was from meat market raw meat contact items) Permit conditions to be revised to prevent cross contamination of dishes. RDR |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
Yes |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed cooked menudo in walk in cooler that had been cooling since yesterday morning that was 48 degrees in the center. Pan was covered and too deep and food was too thick to properly cool. CDI- PIC voluntarily disposed of food. |
|
21
|
1.50
|
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 a few different date mark required foods refrigerated more than 24 hrs that were not date marked. CDI- Foods date marked. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degreaser and bucket of sanitizer not labled. CDI- Chemicals labeled.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Bucket of sanitizer for sanitizing food contact surfaces was too strong, above 200 ppm of chlorine sanitizer. CDI- Sanitizer diluted to proper strength. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 deep and sealed pans in use to cool foods. CDI- Reviewed proper cooling methods with PIC, PIC demonstrated proper cooling technique with flat and properly vented pans. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
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 instances of boxes of raw meats stored on floor of meat walk in cooler and buckets of raw washed vegetables stored on the floor. CDI- Vegetables stored on the floor. PIC will make more space in meat walk in to store food off the floor. Will follow up within 10 days. |
|
38
|
0
|
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 meat market workers not wearing hair restraints. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.17 Wood, Use Limitation - C Observed raw wood shelving in walk in meat market freezer in use to store foods. Only treated wood is allowed, recommend changing shelving to easily washable, durable, material.
4-501.11 Maintain equipment in good repair. Observed commercial chest freezer door and gaskets in poor condition, PIC said this will be replaced ASAP. Walk in freezer racks were rusty. Need replacing. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-301.12 B Equipment must fit into 3 compartment sink for proper cleaning or equipment size will be limited or a dish machine will be required. Observed several dishes and items that do not fit in 3 compartment sink. Cease use of equipment too large to properly wash rinse and sanitize. Will follow up to see this resolved.
GENERAL COMMENT: Call 704-36-5100 ext 2 for re-inspection |