| 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.
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met.
No certified food protection manager on site during inspection. Discussion held with the person in charge on where to take classes and the necessity of the certification. Repeat. Several violations as seen in report are evidence that (A-L) PIC (person in charge) duties are not being maintained (hand washing, glove use, cooling, employee awareness etc). Education of all persons in charge in the establishment is necessary and needed to ensure proper food safety. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P
2-301.14 Wash hands before donning gloves and between gloves uses. -P
Observed food employee handling cell phone with gloves on. Employee then proceeded to handle food with same gloved hands. Observed same food employee change gloves without washing hands after handling cell phone with previous gloves. CDI. Conversation held with PIC and corrective action on the spot by having employee was her hands and don new gloves. |
|
13
|
3
|
Food separated and protected |
No |
Yes
|
Yes |
3-302.11(A) Separate the different types of raw animal foods. -P
Observed the following: whole turkey stored in customer reach in case directly touching the outside of large pork portion. Raw barbacoa in walk in cooler stored over ready to eat salsa and cooked barbacoa. Raw chicken wings in walk in cooler stored on top of pork. In the meat case: fajita (steak chicken shrimp mix) piled high stored directly beside beef; ground pork stored directly beside ground beef without any partition; and fish directly beside chicken without partition. Conversation held with PIC on importance of separating raw animal foods and also different ideas of separating the foods to eliminate any potential for contamination (purchasing new plastic partitions, separating by spacing etc). I will return within ten (10) days to verify compliance of violation. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
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
During discussion with the person in charge, it was expressed that the barbacoa in the walk in cooler was cooled overnight in the walk-in cooler on Friday, 11/30. The product was checked and the temperature was 65F. CDI. The PIC voluntarily discarded the barbacoa. |
|
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
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
In the deli case, chubs of ham (sliced yesterday), salsa verde (made 11/30), salsa rojo (made 11/30), queso cheese & cream cheese (sliced 12/1), and nopales salad (made 12/1) did not bear any date marks. Barbcoa in the walk in cooler made 11/30 marked "12/7" as discard date. This is incorrect and should be 12/6 as the first day the food is prepared opened or made shall count as day 1. Had the PIC redate all products listed above. Repeat. I will verify this violation within ten (10) days for compliance. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P
COMMENT: Observed comet bleach and other cleaner in the prep sink in the kitchen. PIC states prep sink is currently not in use (see #49). Had the PIC move the chemical to appropriate location. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 beef barbacoa cooling in very large pot in walk in cooler from Friday, 11/30. Conversation was held with the PIC about cooling methods and how to achieve cooling compliance (ice bathing and smaller, uncovered portions). CDI. The PIC voluntarily discarded the barbacoa. |
|
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: Remove dead insects at a frequency that precludes their accumulation. Observed several dead water bugs/insects in the women's and men's restroom. Increase cleaning frequency of these areas. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed shelving for food in the walk in cooler slightly off the floor. The rack needs to be raised. Observed buckets of food on floor in the walk in cooler.
3-303.12 Storage or Display of Food in Contact with Water or Ice - C Unpackaged food may not be stored in direct contact with undrained ice. Observed raw fish and shrimp being stored on undrained ice. Make sure to store where product can drain.
Repeat. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed employee food and personal items (keys etc) on the prep table in the kitchen area. Store employee items in designated area. |
|
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.
COMMENT: Walk in freezer door broken (PIC has work order). Repair the walk in freezer floor as it is becoming loose. |
|
47
|
0
|
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.
COMMENT: Clean the walk in freezer metal floor. Clean the internal portions of the raw meat display cases. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) System maintained in good repair - C
Repair the non-working handsink in the women's restroom. Repair the plumbing underneath the prep sink in the kitchen area so the prep sink can be used. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered - C
COMMENT: No covered trash can available in the women's restroom. Provide a covered waste bin in female restrooms. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair; 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.
Debris noted at the following: the walls throughout the kitchen on FRP board, on the backside of the fryer/stove area, and
under shelving in the walk in cooler. Seal the wall around the outlet in the men's restroom as it is exposed. Replace the non working lights in the kitchen area of the meat market and the lights out in the women's restroom. |