| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P- Observed several employees don gloves without washing hands. CDI- EHS informed PIC of the violation and PIC instructed all employees to wash hands before donning gloves and after completing each task. |
|
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 several employees bare hand limes, onions, and cilantro. CDI- PIC had employees voluntarily discard the items. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed hand sink near hot bar blocked with several five gallon buckets. CDI- PIC moved items away from hand sink.
6-301.14 Post a handwash sign at each handsink. - Observed employee restroom handsink without a hand wash sign. CDI- EHS provided pic with MCPHD hand wash signs. |
|
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 shrimp mixed in with RTE shrimp. Observed raw meats stored above washed RTE produce. CDI- PIC voluntarily discarded the RTE shrimp. PIC was able to correct all other storage order since no physical cross contamination was observed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed inside of ice machine walls and shield in need of cleaning due to dark build up. CDI- PIC started cleaning ice machine. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed hot dogs, ham, queso cheese, raw pork, raw beef, and raw chicken above 41F, see temp chart. PIC was able to placed all raw items in the walk in freezer uncovered to quickly cool. All RTE items were voluntarily discarded by the PIC. A VR will occur no later than 8/8/21 to ensure TCS foods are kept at 41F or below. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
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 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 2 large containers of tamales, hot dogs, pork chops, ham, green salsa, red salsa, queso cheese, and RTE shrimp all without dates. A VR will occur no later than 8/8/21 to ensure proper date marking is occurring. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-208.11 Store labeled, first aid supplies to prevent contamination.-P- Observed first aid cream stored with clean utensils. CDI- PIC moved item to employee storage area. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. -REPEAT- Observed flies throughout the kitchen and meat market. |
|
37
|
0
|
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 several large bags of tortilla mix stored on the floor of the front of store storage area. CDI- PIC had employees correct issue. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of metal pans still wet. |
|
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 prep unit and display case functioning above 41F and holding TCS foods above 41F. EHS will follow up with the facility to ensure equipment is functioning properly and maintaining TCS foods at 41F or below. |
|
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 residue and debris built up on cold holding equipment, hot holding equipment, ad cooking equipment throughout the facility. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. -REPEAT- Observed lids and doors open on dumpster. Observed lids absent on dumpster.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed waste and litter stored in waste area and other enclosures near dumpster area. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. -REPEAT- Observed floors and walls throughout the facility, near back door, damaged and in need of repair. |