| 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 certified food protection manager onsite today. Store manager stated that they are working on finding a Spanish speaking course for employees to take. |
|
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 employee coffee cup on prep table without lid. CDI: drink was moved to shelf below prep table to eliminate possible contamination. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
| Observed grinder parts stored in the handsink today- moved to 3 comp. sink to correct.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed meat display cooler with no clear separation of the different types of animal foods. Observed raw chicken right beside and slightly above ready-to-eat pickled veggies. CDI: PIC was educated on the separation of the different types of animal foods. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P - Repeat - Observed meat saw with significant build-up of dried meat. Meat saw needs to be thoroughly washed, rinsed and sanitized before it can be used. Machine is to be unassembled to ensure proper cleaning. Observed slicer that was last used yesterday with significant splatter build-up on back of machine and all around the blade. Slicer needs to be thoroughly and properly cleaned before it can be used. Observed meat grinder with soiled water standing in it. Meat grinder needs to be properly cleaned. CDI: PIC agreed to properly clean all equipment. Verification required to ensure all equipment has been properly washed, rinsed, and sanitized. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed large pot of lamb in stock upon arrival, sitting out waiting to be reheated. Product measured 76F in the middle and 71F on the outer edges which indicates improper cooling. PIC stated product had been taken out of the walk-in 10 minutes prior. Product had been put in the walk-in yesterday in the same large pot to be cooled. CDI: product was voluntarily discarded. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed dried pork meat in hot holding unit at 78F. Pork had been in unit since yesterday. CDI: pork was voluntarily discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw chicken wings sitting out on prep table in front by display coolers thawing at an improper temp. Chicken was at 58F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 multiple items such as crema, tomato guacamole, salsa, soft cheese, and cooked pork in display coolers and walk-in without date labels. It appears Facility isn't dating any food items. CDI: PIC ensured dates would be marked on all TCS items |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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 large pot of lamb in stock sitting out upon arrival. Lamb had been cooled in the pot and did not meet time and temperature parameters. CDI: product was voluntarily discarded. Ensure large amounts of hot food are cooled in smaller portions. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed raw chicken wings sitting out on front prep table upon arrival. chicken wings had been thawing like this all morning. They were at 58F. CDI: wings were taken to finish being prepared immediately. Thaw meat in cool running water, in the microwave, in the walk-in cooler, or during cooking process only. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. -Repeat - Observed three food employees with wrist watches on during inspection. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloths stored around facility, out of sanitizer. Observed no sanitizer buckets. CDI: sanitizer solution was made up with the proper concentration of chlorine to properly store wiping cloths in to prevent the growth of bacteria. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed single use meat trays in 3 compartment sink. PIC stated trays were going to be washed and dried for re-use. CDI: It was explained to the PIC that single-use articles are to only be used once and then discarded because they are not cleanable. All trays were discarded. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.16 Nonfood-Contact Surfaces - C Observed plastic wrap being held in a hand-made wooden box on prep table. Wood is not sealed and therefore not cleanable. Resurface or replace wooden box. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed entire display cooler in need of cleaning in the bottom of cooler, and all other areas. Observed non-food contact surfaces of slicer and meat saw equipment in need of major cleaning. Observed general cleaning needed in all areas including cold curtains, cooler handles and multiple other surfaces. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -Repeat- Observed peeling paint on the walk-in cooler walls.
Inspection conducted with Savannah Parker leading. |