| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC was not available for most of inspection going back and forth to the register and no full oversight of kitchen and staff. Staff members not knowledgeable on final cook temperatures, hot holding, reheating, cold holding, cooling, etc. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee beverages on prep surface. Observed employee food stored with customer food in 2 door reach-in cooler. CDI: employee food relocated and drink was discarded. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employee wash hands and touch faucet handle with bare hands. CDI: education provided and hands were washed properly. Observed hot and cold water in kitchen turned off. Hands were not being washed. CDI: Walter turned back on and hands were washed properly. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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. Observed cooked beans inside walk-in that had been cooled from last night at 55F. Product did not meet proper cooling parameters. CDI: product was discarded. |
|
19
|
0
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicharron inside hot box below 135F (see temp chart). Suggested putting item on TPHC. CDI: TPHC procedure sheet reviewed and e-mailed. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods in WIC that were above 41F. Chicken, pork, raw and cooked beef, beans, and chicken tamales all cooked were above temp. CDI-all cooked foods were discarded. Ambient air temperature inside WIC was 41F. Discussion with PIC to have cooler serviced and to have thermostat temperature lowered. Observed cold display unit holding TCS items such as whole fish, raw chorizo, and pico de gallo above 41F (see temp chart).CDI: all items were discarded. Observed heavy ice build-up on vent above food products. Cooler will be serviced.
Compliance visit will be conducted in 10 days to ensure WIC has been serviced and temperatures are being held at 41F/below. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
REPEAT VIOLATION:
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 pico de gallo inside cold display case dated 8/24 that expired past 7 days. CDI - product discarded.
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 large stock pot of beans inside WIC that was made yesterday without a date mark. CDI: product was discarded due to temperature abuse. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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. Observed beans that had cooled improperly inside large stock pot inside walk-in cooler. CDI: proper cooling methods were discussed. Cooling poster was already present. CDI - beans were discarded. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed bags of pork intestine sitting out in kitchen at room temperature. Pork was moved to the WIC. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometers missing from WIC and cold hold display unit. |
|
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 food service worker not wearing hair restraint. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on counter while not in use. |
|
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 bowl stored inside rice bin. |
|
42
|
0.50
|
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 employee towel drying pans.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed dusty fan stored on top of meat grinder. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee washing dishes in 85F water. Water was dumped and refilled to proper temperature. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
Yes |
No
|
No |
5-103.12 Provide water under pressure to all fixtures.-Pf. Observed both hot and cold water turned off at handsink in the kitchen. CDI: water was turned back on., |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leaking handsink and can wash. Repair. Work order will be placed. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in unisex employee restroom. |