| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11 (A)-(L)Person-In-Charge-Duties - PF - Observed an unauthorized / non food employee on the unit eating during the start of the inspection. CDI- EHS instructed if the individual is not a food employee they shall not be on the unit. PIC had the individual leave the unit. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed an employee preparing RTE vegetables with bare hands. CDI- PIC voluntarily discarded the items and had the employee wash hands and don gloves before returning back to food prep. |
|
18
|
0
|
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 45F. -P- Observed cooked tomatoes cooling at room temp and then placed into the reach in cooler covered. The item did not cool properly from start of the inspection until 30 minutes after. The temp was at 135F to 135F. No cooling occurred. PIC uncovered item and placed on top shelf of reach in. 30 mins after that temp was taken EHS observed tomatoes cooled to 70F. PIC was instructed to cool all cooked foods at the commissary. CDI- Item was uncovered and cooled quickly.
NOTE: Permit states- The MOBILE FOOD UNIT/PUSHCART will report to the commissary for the purpose of food preparation where applicable; restocking supplies; servicing and required cleaning each day the unit operates. This includes the process of cooling TCS foods. |
|
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- Observed large squeeze bottle of salsa on the counter at 51F. CDI- PIC voluntarily discarded the item. |
|
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- Observed hot dogs opened two days ago, according to PIC, without a date. Also observed cut tomatoes prepared yesterday, according to PIC, without a date. CDI- Items were voluntarily discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- REPEAT- Observed Cl sanitizer and degreaser not labeled. CDI- PIC labeled items.
7-207.11 Store labeled, employee medications to prevent contamination. -P- Observed employee cough medication on top of flip top unit. CDI- PIC moved the item to a low place on the unit away from food prep and storage. |
|
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 employee attempting to cool cooked tomatoes at ambient room air and then when placed in cooler the item was covered. The item did not cool while in ambient air on the counter or when covered in the reach in. CDI- PIC was able to uncover the item and quickly cool it.
NOTE: Permit states- The MOBILE FOOD UNIT/PUSHCART will report to the commissary for the purpose of food preparation where applicable; restocking supplies; servicing and required cleaning each day the unit operates. This includes the process of cooling TCS foods. |
|
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 squeeze bottles and shakers near the grill not lab led. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C- Observed dead flies on the light shields above food prep areas and reach in cooler. Remove.
6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed door open during the inspection. Provide a screen or keep unit door closed during operation. |
|
47
|
1
|
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.- REPEAT- Observed cold
holding and cooking area equipment in need of cleaning do to food debris and grease residue build up. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers
shall be clean. Caution should be used to minimize food exposure.- Observed hard to reach areas in need of cleaning do to food
debris build up. Also observed ac/heat vent and light shields with grease build up and in need of cleaning |
|
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 over food prep areas. Store employee items in a low area of the unit away from food storage and prep. |