| 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 shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed a small pan of chicken above beef. Did not see any other sotrage order violations. This is an improvement from last inspections. CDI-PIC moved chicken to the bottom shelf and EHS explained storage order again. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tamales below 135F in the hot well in the front. PIC said these are gone during lunch. They do not keep an food from hotwell after lunch service. EHS watched and they used temporary time for these. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Obsevred salsa sitting in an igloo cooler at 61F. PIC said they keep it there during lunch and sometimes they use ice. Observed cooked peppers and onions sitting in the top of the prep unit at 100F. Observed it put it in a reach in. CDI-Explained all food either needs to be hot or cold, not sitting out of temperature on a counter. EHS explained prep unit is not for cooling but for cold holding. PIC moved salsa to the WIC to cool and will put salsa into a metal container with lots of ice next time. Onions and peppers were reheated to 168F and left on the grill to HH.
VR REQUIRED 1/10/2021
PIC did not sign due to Covid protocols. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
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 no datemarks on food in the WIC or in the prep units. PIC said it was all made yesterday or the 29th. CDI-Food employee DM. VR REQUIRED 1/10/2021. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 salsa sitting in an igloo cooler at 61F. PIC said they keep it there during lunch and sometimes they use ice. Observed cooked peppers and onions sitting in the top of the prep unit at 100F. Observed it put it in a reach in. CDI-Explained all food either needs to be hot or cold, not sitting out of temperature on a counter. EHS explained prep unit is not for cooling but for cold holding. PIC moved salsa to the WIC to cool and will put salsa into a metal container with lots of ice next time. Onions and peppers were reheated to 168F and left on the grill to HH. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no working thermometer onsite during inspection, battery was dead. VR REQUIRED 1/10/2021. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bread sitting in plastic bags in a plastic container in the WIC. Container had mold growing in the bottom. CDI-PIC took container to be wash/rinsed/sanitized. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed drain stopper broken and the employees using an inflated glove for drain stopping. Observed two vent fan panels on prep units loose. Ice machine lid is loose. |