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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| 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 shall demonstrate knowledge by being a certified food protection manager.- Observed PIC unable to provide documentation of being certified in an ANSI accredited food protection managers course. |
|
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 PIC attempt to wash hands without soap and only rinse hands for 5 secs. Also, at the end for the attempted wash the PIC used bare hands to turn the faucet off. That action recontamiantes ones hands. CDI- EHS explained to PIC how to properly wash hands and used MCPHD Spanish hand wash sign to help inform PIC on how to wash hands. After instruction was provided EHS observed proper hand washing. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several soiled utensils and pans stored in a clean area. CDI- Items moved to utensil sink. EHS encouraged PIC to wash all food contact surfaces at the commissary to ensure proper cleaning is occurring. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P-REPEAT- Observed cut lettuce (57F), cabbage (67F), hot dogs (54F), ham (47F), cheese (60F), pupusa mix (67F) and beans (55F) all above 45F. CDI- PIC voluntarily discarded the items. NOTE: prep unit functioning at 44F and reach in functioning at 40F. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed two portable cutting boards in need of replacing do to deep cuts and grooves. |
|
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 all cooking, cold holding, hot holding, and prep units in need of cleaning do to major food debris and grease residue. |
|
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.-REPEAT- Observed floors and walls all in need of cleaning do to food debris and grease build up. |
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