| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF- At the start of the inspection there was no PIC present. CDI- Observed PIC arrive half way through the inspection. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. Wash hands after activities that contaminate them. -P- Observed several employees enter the kitchen and don gloves without a hand wash to prep RTE foods. Observed one employee handling food debris soiled rags and don gloves without a hand wash. CDI- EHS provided education to all employees on when to wash hands and don gloves. After instruction was provided PIC observed proper hand washing. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed an employee handle RTE tortillas with bare hands. CDI- Employee voluntarily discarded the RTE food, washed hands, and donned gloves to finish preparing the RTE food. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink.- Observed hand sink on market side without a hand wash sign posted. EHS provided PIC with a MCPHD hand wash sign. |
|
13
|
0
|
Food separated and protected |
No |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.- Observed green salsa, red salsa, soup, ground beef, steak, and pork all below 45F and uncovered in the walk in cooler. Once TCS foods are properly cooled ensure they are covered while in storage. |
|
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 green salsa, red salsa, and ground beef all without date marks. Employee stated all items were prepared on 12/12/18. CDI- PIC was able to properly back date the items. EHS noted a majority of the other cooled TCS foods were date marked for 12/12/18.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed grilled onions and grilled peppers dated for 11/30/18. Also observed pork without a date mark. Employee stated the pork had been prepared on the same day as the grilled onions and peppers. CDI- Employee voluntarily discarded the items. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods.- Observed four large packages of beef in a prep sink thawing. An employee added ice to the sink. EHS educated employees on proper thawing methods. Ensure thawing occurs under cool running water, inside of refrigeration or apart of the cooking process. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- Observed several in use metal shakers without a label. |
|
37
|
1
|
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 chicken, beef, pork, and cheese all stored on the floor. An employee moved all items to at least six inches above the floor. |
|
41
|
0
|
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 several scoop handles inside of sugar and seasonings. An employee moved handles out of the food product with a gloved hand. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-202.16 Nonfood-Contact Surfaces - Observed facility using wet rags under cutting boards. Ensure all non food contact surfaces are smooth, cleanable, and non absorbent.
4-501.11 Maintain equipment in good repair.-REPEAT- Observed several racks in the walk in coolers with rust. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-REPEAT- Observed food debris build up on racks in both walk in coolers, cold holding equipment on both sides of the facility, and grease residue build up on cooking equipment. Clean items as often as needed to prevent and reduce the build up. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.- Observed one dumpster missing a lid and both doors open during the inspection. |