| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. -REPEAT- Observed PIC unable to provide documentation of being certified in an ANSI accredited food protection managers course.
2-103.11 (A)-(L)Person-In-Charge-Duties - PF- Observed a non employee eating on the unit. CDI- EHS informed PIC of the violation. The non employee was dismissed from the unit. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed unwashed produce in the hand sink. CDI- PIC removed the items so EHS could wash hands. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed several soiled utensils and pans stored clean according to the PIC. Food debris and sticker residue were left on the food contact surfaces of metal pans and utensils. CDI- Items moved to utensil sink. EHS encouraged PIC to wash all food contact surfaces at the commissary to ensure proper cleaning is occurring. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed a large pot of beans (110F) and rice (120F) on the stove top below 135F. CDI- PIC reheated the items to at least 165F. See temp chart. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- REPEAT- Observed red salsa (55F), green salsa (55F), queso cheese (51F), cheese pupusa (50F), and ham (49F) all above 45F. PIC voluntarily discarded the items. A VR will occur no later than 11/3/18 to ensure the PIC is cold holding all TCS foods at or below 45F.
NOTE: EHS provided PIC with TPHC form. EHS informed PIC if the violation is noted again during an inspection or visit, permit action may occur. EHS talked to PIC about implementing a RCP. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
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, ham, cut tomatoes, cut lettuce, red salsa, green salsa, pork, and chicken all without dates. PIC stated some items were made today and some yesterday with the intent to keep them if not used today. PIC was able to correctly date the items. A VR will occur no later than 11/3/18 to ensure the PIC implements proper date marking.
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 two large containers of pork dated for 9/6/18. PIC voluntarily discarded the items. A VR will occur no later than 11/3/18 to ensure the PIC implements proper date marking. |
|
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 above 200 ppm Cl and bleaching out the test strip. CDI- PIC brought the concentration to 100 ppm Cl. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed door and window open during the inspection without protection from outdoor pests.
6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed ants throughout the hand sink and utensil sink. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.- Observed unwashed cabbage and radishes on the unit. NOTE: Permit states Processing of raw meats or poultry and washing of vegetables is prohibited on the MOBILE FOOD UNIT. These processes shall be completed at the COMMISSARY. This MOBILE FOOD UNIT’s operation is limited to cooking and assembly of pre-prepared foods. This is because there is not a prep sink on the unit. |
|
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. |