| 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 PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no PIC with certification.
2-103.11 (A)-(L)Person-In-Charge-Duties - PF - Observed several repeated violations (#4, #13, #21, #37). PIC not ensuring food
safety, not preventing priority violations. |
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
Yes |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee bottle drink stored in meat market display case touching onions. CDI- Employee drink and onions disposed of. (repeat) |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
Yes |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed stack of boxes of raw chicken leaning over rack with RTE salsas. CDI- Salsas moved to high shelf above raw meats. Observed several buckets of raw meats in meat walk in cooler and freezer and pan of tamales in walk in freezer stored un-covered not protected. CDI- Foods covered. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed very large pot of carnitas at 80 degrees in meat market with no temperature control. Meat market worker said it was partially reheated 4 hrs ago and left out at room temperature to be reheated further. CDI- Carnitas that had not properly been reheated in two hrs, was voluntarily disposed of by PIC. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
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 number of foods prepared or opened yesterday not date marked including: deli ham, several salsas, tamales, fried egg, soups, and beans. CDI- All non-date marked foods properly date marked. (repeat) |
|
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 spray bottle of chlorine sanitizer too strong,
reading above 200 ppm bleaching test strip. CDI- Sanitizer diluted to proper strength. (repeat)
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of degreaser. CDI- Bottle labeled. . |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 several salsas in 5 gallon buckets actively cooling with tight lids. CDI- Salsas intially cooled in ice baths below 70 degrees within 2 hrs then placed in large 5 gallong buckets while still trying to cool. Be sure to use proper cooling methods until food is completely cooled, all parts at 45 or below, then it can be tranferred to deep and sealed containers to save cooler space. CDI- Salsas moved to vented shallow pans and are stirred regularly to ensure proper cooling is achieved. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
Yes |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Repeat -
Observed several buckets of meats stored on the floor in the meat market walk in cooler and walk in freezer. CDI- Foods stored off the floor. (repeat) |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain utensils and equipment in good repair. Observed meat grinder with a rusty grinder attachment, PIC removed rusty piece to have replaced. Observed damaged plastic strainer, strainer disposed of. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Restroom commodes need better cleaning at the base. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or
other materials. Observed restroom exhause fans with significant dust build up needing cleaning.
GENERAL COMMENT: Due to multiple repeat priority violations, will make VR visit to check items: #4, 13, 21,31, and 37. If any items have not been corrected an ITS will be issued.
Call 980-314-1643 to request a re-inspection. |