| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one on site today with verification of certification for being certified food protection manager. PIC/ Owner Maria Galvan advised that her son, Juan Galvan has certification, but Mr. Galvan is not on site today. CDI- verbal correction as to requirement. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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. Opened deli meats and non exempt soft cheese (Queso fresco) in glass cooler not marked per rule requirement. Market employee advised that deli meats are stored for up to three days. Same violation noted on inspection completed on 10/27/15. CDI- verbal correction as to rule, handout on date marking provided to operator today also. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. 3-502.11 Obtain a Variance for specialized processes.-Pf. Some linked chorizo hanging on one rack in the back of the meat prep area. Market advised that they are hanging the chorizo to dry, and intended to leave it overnight. Market employee advised that they do keep some cold holding units also. Owner/operator and market employee were advised they must discontinue drying the chorizo and will need to submit a variance application and HACCP to be reviewed before process may be continued. Meat market is also using a 2 comp sink for utensil washing. CDI- Application and information on how to complete the application and HACCP plan provided to owner/ operator today. All information for use of 2 comp sink also provided. One application may be used for both the drying of the chorizo and the use of a 2 comp sink in the meat market. All must be completed and returned to MCHD by July 16, 2015. |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf . See item 27. Drying chorizo and 2 comp sink in meat market. Follow up with operator to be completed in next 10 to 15 days as application and HACCP are due by July 16, 2015. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No ambient air thermometers provided in either glass cooler. Return visit by July 12, 2015 to check for air thermometers in both glass coolers. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Containers of mixed oils and lard packaged for grab and go not labeled. CDI- verbal correction as to label being required, and required information for label. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Three live flies in meat market prep area. CDI- Owner/ operator was advised to provide pest deterrents such as fly paper/ strips, fly fan to control pest. |
|
37
|
1
|
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. Large stock pot of meat in seasoning stored directly on the floor in the walk in cooler. CDI- storage corrected. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Queso fresco and queso oaxaca stored in general use non food grade plastic containers. CDI- verbal correction to only use food grade approved containers and/ liners. |