| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one of two meat slicers soiled and not cleaned from the previous day (09/29). CDI-Food employee washed, rinsed and sanitized meat slicer. ES discussed when to clean and sanitize with staff. REPEAT. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chorizo Mexicanio, Suelto, Beef chunks, beef ribs, and longaniza Mexicane (all raw meats) cold holding above 41F meat display case. Per food employee, all items were prepared on 09/29 and have been cold holding in unit since that same day. CDI-PIC voluntarily discarded all food items. ES observed ambient temperatures below 41F in both sections where food items were stored. ES discussed proper cooling parameters and methods with food items prior to being placed in display case. REPEAT |
|
21
|
0
|
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 cooked shrimp, cooked seafood mix, and cooked squid in meat display case without date mark labels. Per PIC, all three food items were opened from a commercial package on 09/29. CDI-EHS allowed PIC to backdate each food item. ES educate PIC on date marking requirement and the importance of proper date marking. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed frozen raw whole chickens thawing in prep sink with 74F water temperature. ES educated PIC on the approved thawing methods. CDI-Chicken moved to walk-in cooler to continue thawing process. |
|
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 boxes of raw proteins stored in walk-in freezer with heavy ice build on the boxes. CDI-PIC voluntarily discarded product. REPEAT but points kept at half because of different observation. |
|
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 rusted shelving and prep tables throughout facility. Repair or replace all rusted shelving. Observed water leak and ice build up within walk-in freezer. Identify issue and repair leaks. |
|
46
|
1
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
No |
4-301.12 Manual Warewashing, Sink Compartment Requirements - PF Observed large pots and pans being used to store grease and food items that are too large to be washed, rinsed and sanitized in the facility’s two 3-compartment sinks. ES recommended cooking in smaller batches and using food equipment that can be fully submerged in the approved 3-compartment sinks. If the owner wants to install a larger 3-compartment sink in the facility, please contact health department prior to purchase and install. Repeat.
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed in-use 3-compartment sink with wash solution at 77F. ES educated staff on proper wash solution minimum temperature . |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both outdoor dumpsters with top lids and side doors open. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. Observed water leaking from ceiling within the meat prep room. Investigate and repair leak. Observed multiple damaged ceiling tiles within the meat prep room. Replace all damaged ceiling tiles.
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. Observed soiled plastic curtains throughout meat market. Replace the plastic curtains. |