| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf-Observed a lid and cleaning brushes in the handsink at the beginning of inspection. CDI-Lid and brushes removed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf-Observed no paper towels at the handsink. CDI-Paper towels provided. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed knives stored as clean with food debris on them. Observed fruit/vegetable peeler with leftover peeling on the blade. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
REPEAT. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed tamales, beef, and lamb holding below 135F in the steam table. CDI-PIC reheated items to 165F and above. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed beef, ground beef, and chicken all above 41F in the bottom reach in unit of flip top. Observed rice holding above 41F in the walk in cooler. CDI-PIC voluntarily discard. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat. 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 no dates on the ground beef, chicken and beef stored in the bottom reach in unit of flip top. Observed ground beef and chicken in the walk in cooler without a date. CDI-PIC voluntarily discarded the items. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.-Observed fruit flies at the meat department handsink. |
|
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 boxes of meat stored on the floor in the walk in cooler and freezer at the meat department. |
|
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 employee without a hair restraint at the beginning of inspection. |
|
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 scoop handles in contact with flour, sugar, and beans. Observed a bowl being used to scoop rice and beans. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed inside the microwave and along the storage racks. Observed debris and sticky residue build up. Observed build up and debris inside the tracks of the display case at the meat market. |