| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.11 Demonstration - C PIC shall demonstrate knowledge by being a certified food protection manager. PIC present during inspection was not a certified food protection manager per food code. PIC shall hold a certification by an accredited program as specified by 2-102.12. REPEAT. PIC with certification shall be present during all hours of operation. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two uncovered employee drinks stored on prep table not in-use during inspection. CDI-Cups discarded. Maintain employee drinks with lid and straw and stored to avoid contamination in designated areas. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P Observed one food employee handle raw beef with gloved hands then remove gloves and don new gloves without handwashing. Observed the same employee then turn of faucet without using a clean barrier, thus contaminating hands. CDI-EHS educated food employee on when to wash and proper handwashing procedures. EHS observed the same employee properly wash their hands 3 other times during inspection. EHS recommended PIC train all employees on when to wash and proper handwashing procedures. PIC agreed. |
|
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 tortilla area handwashing sink with a large black trash bag stored in it. CDI-Trash bag removed. Keep all handwashing sinks accessible at all times.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels supplied at restaurant and bakery handwashing sinks at the beginning of the inspection. CDI-PIC placed paper towels at all sinks. Maintain paper towels at all handwashing sinks at all times. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored above cooked chicken, beef and sliced ham in walk-in cooler. Observed raw chicken and raw beef stored above cilantro in walk-in cooler. Observed raw shelled eggs stored above ready-to-eat foods in walk-in cooler. CDI-EHS educated PIC on proper storage order and PIC rearranged the raw proteins and RTE foods. EHS provided PIC with storage order posters. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chicken improperly hot holding in warmer case at temperatures below 135F. Per food employee, the product was cooked and cooled on 07/21. Food employee also stated the chicken was the last food item reheated one hour ago and may have not reached proper temperature. CDI-PIC rapidly reheated food item to above 165F within 10 mins. EHS educated PIC and food employee on proper reheating procedures and parameters. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 10 containers of arroz con leche cold holding in bakery display case at temperatures above 41F. Per PIC, items have been stored in case since 07/21. CDI-All products voluntarily discarded. EHS discussed proper cold holding temperatures and cooling parameters and methods. Ambient temperature was measured at 42.3F. Verification visit no later than 07/29 to confirm unit has been repaired or replaced. EHS advised PIC to not store any TCS food items in unit until repaired or replaced. He understood. |
|
21
|
3
|
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 open containers of milk, cooked pork, cooked ribs, cooked beef, cooked rice, salsa, sliced ham, and open containers of hot dogs without date mark labels. Per PIC, all items were made or prepared on 07/21. Verification no later than 07/29 to confirm date mark labeling system has been established and properly performed. If this violation continues, EHS may recommend a risk control plan or other permit action. REPEAT |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed a bottle of residential pesticide in bakery dry storage area. CDI-PIC discarded product voluntarily. EHS stated pest control shall be performed by a licensed pest control operator. REPEAT
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one chemical spray bottle in bakery area not labeled. CDI-PIC labeled the sanitizer.
7-201.11 Store toxic materials to avoid contamination. -P Observed a can of WD-40 in bakery area stored above prep table. CDI-PIC stored chemical in designated area away from food and equipment. |