| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
Yes |
2-103.11 (A)-(L)Person-In-Charge-Duties - PF- During the inspection EHS observed improper cooling parameters, hand washing violations, and improper date marking system being implemented or proper date marking system not being followed. EHS discussed with PIC of all risk factor violations noted during the inspection. A VR will occur no later than 5/15/21 to ensure PIC implements corrective actions to failed duties. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-Duties - PF- PIC was unable to discuss an employee health policy with the EHS during the inspection. CDI- By the end of the inspection EHS observed a posted employee health policy. EHS instructed PIC to cover the employee health policy with all employees as needed to ensure all employees are aware of reportable illnesses and symptoms and when not to come to work. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P- Observed several employees leave the kitchen and then re enter the kitchen without washing hands before donning gloves to prep RTE foods or handle clean equipment. CDI- Education was provided to the employees on when to wash. By the end of the inspection EHS observed proper hand washing. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf- REPEAT- Observed bar hand sink and male restroom hand sink without soap. CDI- PIC provided hand soap.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at a kitchen and bar sink. CDI- PIC provided paper towels. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed raw chicken stored above raw beef in the low boy cooler. Observed raw eggs stored above sour cream in the wic. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several metal containers, spoons, knives, spatulas stored clean according to the PIC with food debris left on them. CDI- Items moved to dish pit area to be properly cleaned before to next use. |
|
18
|
3
|
Proper cooling time and temperatures |
No |
Yes
|
Yes |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- REPEAT- 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- Observed cooked shrimp, beans, pico, cheese pupusas, hot brine pickled onions, bone in chicken breast/legs, beef soup, shredded cheese, queso cheese, ranch w/ buttermilk, sour cream, and raw steak all miss cooling parameters. See temp chart. A VR will occur no later than 5/15/21 to ensure proper cooling parameters are met. EHS provided PIC with a MCPHD cooling parameter and method poster to help train employees. |
|
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. - Observed beans, corn, cabbage, chicken wings, pico, hot brine pickled onions (4/25), shrimp, bone in chicken breast and legs, sliced tomatoes, red salsa, red tomato sauce, green salsa, corn tamales, and chicken tacos all dated improperly (5/7) or not dated at all. PIC voluntarily discarded the items. A VR will occur no later than 5/15/21 to ensure proper date marking is implemented. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed several in use bottles on sanitizer not labeled. CDI- PIC labeled the items. |
|
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- REPEAT- Observed cooked shrimp, beans, pico, cheese pupusas, hot brine pickled onions, bone in chicken breast/legs, beef soup, shredded cheese, queso cheese, ranch w/ buttermilk, sour cream, and raw steak all miss cooling parameters. All items were in deep covered containers. Some items were wrapped in paper and or plastic in deep covered containers. PIC voluntarily discarded the items. A VR will occur no later than 5/15/21 to ensure proper cooling methods occur to ensure proper cooling parameters are met. EHS provided PIC with a Spanish MCPHD copy a cooling method/parameter poster. |
|
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 in use secondary containers of salts and oils without labels. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed several to almost all employees preparing foods and cooling while wearing watches or bracelets. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
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. -REPEAT- Observed in use handles to scoops in food product and ice. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -REPEAT- Observed several stacks of metal and plastic containers wet stacked. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.- REPEAT- Observed cold holding equipment gaskets in need or repair or replacement due to rips and holes. Observed hole in walk in cooler door. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Minor cleaning needed on cold holding equipment due to food debris build up. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P- Observed can wash in use with hose and nozzle attached without a proper back flow prevention device. A VR will occur no later than 5/15/21 to ensure a back flow prevention device is provided. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.- Observed employee items stored with retail food and food contact surfaces. |