| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P- Observed an employee change gloves with a hand wash. At the end of the procedure the employee used a bare hand to turn the faucet off. This action can result in recontamination of ones hands. CDI- PIC was educated on the improper hand wash and after instruction EHS observed proper hand wash. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed a large container of steak hot holding at 115F and beans at 90F. CDI- PIC reheated the items to at least 165F. See temp chart. |
|
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 salsa, hot dog and pork without dates. According to the PIC the item were prepared yesterday. CDI- PIC was able to back date the items. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles without a label. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - Observed dead flies on the light shield.
6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed large window open during the inspection. Provide a screen or shut door. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.- Observed mayo and sugar stored on the floor in the walk in. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed an employee preparing RTE foods with a metal wrist band. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.- Observed unwashed produce, with stickers, on the unit. NOTE: permit states Processing of raw meats or poultry and washing of vegetables is prohibited on the MOBILE FOOD UNIT. These processes shall be completed at the COMMISSARY. This MOBILE FOOD UNIT’s operation is limited to cooking and assembly of pre-prepared foods. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.- REPEAT- Observed utensils in the flip top, in cold water, at 50F. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed several cutting boards in need of replacing or resurfacing do to deep cuts and grooves. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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 roof vent and hard to reach areas in need of cleaning do to dirt and minor food debris build up. Hard to reach areas are underneath and behind equipment. |