| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on duty, Moises, to not be certified by an accredited program. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed one employee with no Employee Health Policy form. CDI- Gave PIC forms in Spanish. |
|
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 water turned off at handsink near 3-comp sink. |
|
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 rice reheated on stove in steam table 122 F. CDI- reheated to 171 F on stove.
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P: Observed queso after 1.5 hours in small holding unit at 110 F. Moved to stovetop to complete reheatingbefore two hours had elapsed. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found chicken wings and pork ribs in holding unit 126 F and 112 F respectively. Moved to oven for reheating to over 165 F Observed pork skins in steam table 126 F. Moved to stovetop for reheating. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found two items, sliced tomatoes and shredded lettuce in flip top 48 F and 53 F respectively. CDI- PIC discarded lettuce and moved tomatoes to refrigerator. Check of ambient internal temperatures measured 42 F in unit. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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: Remember to date mark foods with earliest date prep occurred of any ingredient. Bulk quantity of frijoles dated 6/7 used in other foods were dated 6/11.
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: Found tamales dated 5/31 in walk-in cooler. CDI- discardedby PIC. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
Yes
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Disclosure missing from ceviche Reminder. CDI: Proper language added during inspection. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
+6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one German roach and a few flies in facility. CDI- PIC has approved pesticides for treatment. |
|
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 employee wearing wristband. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled cloths in use. |
|
45
|
1
|
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. Door gasket on refrigerator shredded. Cutting board at prep table deeply scored and stained. Shelving in walk-in cooler significantly rusting.
4-502.11(A) Maintain utensils in good repair. Discard all containers as they become chipped, cracked, or broken.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Two chest freezers listed as Household. |