| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC without ANSI accredited food certification. Repeat. |
|
6
|
0
|
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 handle raw meat then rinse hands with water and return to food prep. CDI hands washed appropriately. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed thermometer that was soiled with debris while stored. Repeat. CDI thermometer cleaned. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed reach in a 54F and holding TCS foods above 45F. Temperatures listed in temp chart. CDI items moved from prep unit to reach in unit. Verification required. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 cheese and pork, carnitas, hot dog, lengua, diced pork, and salsa not dated. CDI items dated. Repeat. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sanitizer solution that was above 200ppm and bleach out test strips. CDI solution diluted.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer that was not labeled. CDI bottle labeled. |
|
31
|
0.50
|
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 chilis and pork and cheese mixture that was prepared and cooling on unit. Told PIC that cooling must occur at the commissary and not on the truck. CDI items uncovered and placed in reach in.
**Facility must wash vegetables and cool cut lettuce and tomaotes at the commissary and not on the unit. |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.Observed flies and a spider inside of reach in. Repeat.
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door open without a screen to protect from outside contaminants. |
|
47
|
0.50
|
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. Observed reach in, walls, onion holder, speaker and extra prep unit that was soiled with debris and in need of cleaning. Repeat. |