| 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 Certified Food Protection Manager - C
At the time of the inspection, no certified food protection manager (CFPM) was present. Discussed the need for a CFPM and classes they can take that are ANSI approved. PIC (person in charge) shall demonstrate knowledge by being a certified food protection manager. REPEAT. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P;3-304.11 Food Contact with Equipment and Utensils - P
Observed chicken and beef thawing out at the prep sink directly beside one other. Instructed PIC to thaw meats at different times to prevent contamination. Discussion held on how to clean/sanitize the sinks between use. PIC moved the chicken to the walk in cooler to thaw. REPEAT; points were de-escalated as everything was stored correctly in the walk in and reach in units with labels. Observed wrapped, panned papusas sitting on top of trash can. CDI (corrected during inspection). Papusas outter bottom wrapping was moved to prevent potential contamination. Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. A trash can top is not considered clean equipment. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P
Observed soiled utenils in large plastic container at the three comaprtment sink. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI. The utensils were taken to the three compartment sink to be washed and sanitized. the |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P
Observed tamales hot holding for later service at the cooking stove at 105F. They were cooked two hours prior and the time was verified. CDI. Allowed the PIC to hold the tamales for the rest of the lunch period (around 1.5 hours) on time as a public health control as the tamales could not be reheated for service as it would ruin the product. The tamales were to be discarded after the 1.5 hour period. TCS food shall be maintained at 135F or above. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P
COMMENT: Observed recently cut cabbage at 52F on prep table. Cut cabbage is a food that is potentially hazardous; once cut it shall be placed under refrigeration to cool to 45F or below. Maintain TCS foods in cold holding at 45F or less. CDI. The PIC placed the cabbage in the prep unit. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Time as a Public Health Control - P,PF
Observed empanadas held on TPHC procedures undocumented. Emailed the TPHC procedure form to the PIC to fill out and follow. I will return within ten (10) business days to verify compliance. Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-201.11 Separation-Storage - P
Observed bottle of 401 spray cleaner stored on prep table directly beside food being handled/prepped. CDI. The spray cleaner was moved. Store toxic materials to avoid contamination. REPEAT. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF
Observed container of rice cooling tightly covered at the prep table. Quickly cool foods after dropping below 135F. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI. The PIC placed the rice in the walk in cooler without cover to cool down adequately. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing - C
Observed chicken and pork thawing without running water sitting at the prep sink. Use approved thawing methods. TCS foods shall be thawed under running water with enough velocity to wash away particulates and does not rise above 70F, under refrigeration, or as a part of the cooking process. The chicken was moved and the beef was placed under running water. |
|
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
COMMENT: Significant improvement since the previous complaint investigation was made, however dead insects noted underneath the coffee bar inside cabintery in the corners. Ensure dead insects and pests are removed from the premises at a frequnecy that prevents their accumulation. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices - PF
Chlorine test strips not avaliable for use during the inspection. Obtain chlroine test strips from supplier or other means. I will return within ten (10) days to verify compliance of this violation. Provide a test kit that accurately measures sanitizer concentrations. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C
COMMENT: Observed outside of equipment not in use at the bakery soiled with food debris Keep the equipment clean to avoid build up of dust, food residue or debris. |